This creamy and savory Roasted Red Pepper Pasta Sauce is a pasta lover's dream! It's comforting, easy to make, and delicious tossed with almost any pasta. Ready in 30 minutes and family-friendly!
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When looking for easy, family-friendly meals, homemade pasta sauces are one of my first go-to's. Whether I make an easy tomato-based sauce like Bucatini Pomodoro or simmer up a creamy and luscious sauce like my Lemon Ricotta Pasta, pasta sauces are often a winning idea. The whole family loves them, and I love that dinner is on the table in less than 30 minutes!
This recipe came about a few weeks ago when I was looking to use up a jar of roasted red peppers. Though I originally simmered the sauce with salmon, I discovered that the sauce was more the star. On subsequent attempts, I removed the salmon and tossed the sauce with hot-cooked pasta. Dinner perfection! Even the toddler loves it. 🙂
For more recipes with red peppers, check out my Tuna Stuffed Peppers, Mexican Stuffed Peppers, Air Fryer Italian Sausage and Peppers, and Italian Sausage and Peppers Pasta.
Ingredients
Roasted Red Peppers - The key ingredient in this creamy roasted red pepper pasta recipe! Though home-roasted peppers may seem more gourmet, I actually prefer store-bought bottled peppers. They are packed in a vinegar-based brine, which makes all the flavors pop. Nonetheless, you can use home-roasted peppers if you prefer or have many peppers on-hand. Just see my pepper roasting and substituting notes below.
Onions & Garlic - These aromatics add sweetness and nuttiness. You can use white or yellow onions. Try to use fresh garlic if possible, the flavor is superior to bottled (though I can work in a pinch!).
Half-and-Half - Adds creaminess without the sauce getting too rich or heavy.
Broth - For savoriness and salt. You can use chicken or vegetable broth or even stock.
Parmesan Cheese - A small handful of this grated cheese is added to the creamy roasted red pepper pasta to finish it off, enhancing the creaminess and umami. Use pre-grated for convenience, though fresh-grated cheese melts smoother.
Seasonings - Smoked paprika adds a light, smoky flavor, perfectly complementing the sweet peppers. Salt and pepper enhance the other ingredients, bringing the sauce to life. Always use spices with a good expiration date for the best results.
Butter and Olive Oil - For sautéing the onions and garlic.
Herbs - Chopped flat-leaf parsley or basil and additional grated cheese make the perfect garnish!
How to Make Roasted Red Pepper Pasta Sauce
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Heat the olive oil and butter in a medium skillet over medium heat until the butter melts. Add the onions and cook, stirring frequently, for 5-7 minutes or until translucent.
Step 2: Add the minced garlic and cook for 1-2 minutes longer, stirring frequently, until just golden.
Step 3: Remove the pan from the heat. Carefully add the onion mixture to a blender or food processor with the chicken broth, half-and-half or cream, drained roasted red peppers, smoked paprika, and salt. Blend on medium speed for 15-30 seconds or until smooth and creamy.
Step 4: Return the sauce to the skillet and simmer over medium-low heat for 10-15 minutes, stirring it periodically until reduced and your desired thickness.
Step 5: Stir in the grated parmesan cheese and cook for 2 more minutes, stirring frequently, until the cheese is melted and the sauce is smooth. And black pepper and season the sauce to taste with additional salt.
Step 6: Toss the sauce with freshly cooked pasta and serve hot. Garnish with additional parmesan cheese or chopped parsley or basil to garnish.
How to Make Roasted Red Peppers
As I noted above, I prefer to use bottled roasted red bell peppers for their convenience and flavor. The peppers are packed in vinegar, adding flavor and brightness to the roasted pepper pasta sauce. Nonetheless, you can make this recipe with home-roasted peppers.
There are a few easy ways to make roasted peppers:
- Air Fryer: Add whole, cleaned peppers to the air fryer basket and air fry at 375°F for 13-16 minutes, or until the skins are blistered and the peppers look puffy.
- Oven: Roast the whole peppers on a foil-lined baking sheet at 450°F and bake for 25-35 minutes or until blistered and puffy.
Once roasted, immediately transfer the peppers to a heat-safe mixing bowl and cover it tightly with plastic wrap. Let the peppers rest for 10-15 minutes.
Remove the peppers from the bowl, peel off the skins, and remove the stems and seeds.
Recipe Pro-Tip: For the best roasted red pepper pasta sauce, add 2 teaspoons of red wine vinegar to the blender with the peppers if using home-roasted peppers!
Recipe Pro-Tips
- Don't burn the garlic. It can burn quickly, so keep an eye on it as it cooks, stirring it frequently and removing it from the heat as soon as it turns golden brown.
- Drain the peppers. If using bottled peppers, you drain off most of the briny packing liquid. Though some of the brine adds delicious flavor, too much will make the sauce sour or too loose.
- Simmer until thickened. Cook the roasted red pepper pasta sauce over low heat for 10-15 minutes, stirring it periodically, until it is your ideal thickness. I prefer a thick and velvety sauce, so I usually similar closer to 15 minutes.
Recipe Variations
- Spicy: Add a kick of heat by adding a pinch of red pepper flakes or small scoop of Calabrian chiles with the minced garlic.
- Extra Creamy: For an ultra-indulgent bell pepper pasta sauce, use heavy cream instead of half-and-half. Chef's kiss!
- Different Color Peppers: Make yellow or orange bell pepper pasta sauce by swapping roasted peppers of those colors. If making this substitution, you will likely need to roast your own (I have yet to see different colors of bottled roasted peppers), so be sure to add an extra 2 teaspoons of red wine vinegar.
The Best Pasta for Pepper Pasta Sauce
Choose any pasta that can hold a creamy sauce well, such as a long pasta (think: fettuccine, linguine, bucatini, or spaghetti) or a short shape with grooves and ridges (such as orecchiette, farfalle, campanelle, radiatore, bucatini corti, or gemmeli).
Serving Suggestions
Enjoy bowls of hot pasta, freshly tossed with the sauce and topped with chopped herbs, grated parmesan cheese, and cracked black pepper. For a complete meal, I love to plate it with Air Fryer Garlic Bread and Roasted Broccoli, or Air Fryer Portobello Mushrooms.
Top the bell pepper sauce pasta with grilled or roasted salmon, chicken, or shrimp for extra protein. For a great wine pairing, serve it with glasses of Pinot Noir, syrah, or Sangiovese.
Storage Directions
- Refrigeration: The sauce can be kept in an airtight container in for up to 5 days.
- Freezing: The sauce freezes best when not tossed with pasta, as the texture of pasta can be compromised upon defrosting. Cool the sauce to room temperature before transferring it to a freezer-safe bag and freezing for up to 3 months. Defrost it in the refrigerator overnight or in a saucepan over low heat, stirring it periodically until hot.
- Reheating: Warm the creamy red pepper pasta sauce on gentle heat in the microwave or in a saucepan over medium-low heat until hot.
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Tools Needed to Make This Recipe
- Cutting Board
- Chef's Knife
- Measuring Cups & Spoons
- High-Speed Blender or Food Processor
- Wooden Spoon or Silicone Spatula
More Pasta Recipes
- Cheesy Stuffed Pasta Shells
- Turkey Bolognese
- Homemade Spaghetti Sauce
- Pumpkin Pasta Sauce
- Lemon Ricotta Pasta with Peas
- No Boil Turkey Pasta Bake
Recipe Card
Roasted Red Pepper Pasta Sauce
Ingredients
- 12 oz dry pasta long pasta (linguine, spaghetti, fettucine, or bucatini) or short (farfalle, radiatore, bucatini corti, gemmeli, or orecchiette)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped onion white or yellow
- 5 cloves garlic minced
- ¾ cup vegetable or chicken broth
- ½ cup half-and-half or heavy cream
- 1 12 oz jar jar roasted red peppers drained; or 1 ½ roasted red peppers, seeded and peeled + 2 teaspoons red wine vinegar
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ¼ teaspoon cracked black pepper
- ¼ cup grated parmesan cheese plus additional to garnish
- chopped flat-leaf parsley or basil
Instructions
- Cook the pasta according to the package directions in heavily salted water.
- While you cook the pasta, make the pasta sauce: heat the olive oil and butter in a medium skillet over medium heat until the butter melts. Add the onions and cook, stirring frequently, for 5-7 minutes or until translucent.
- Add the minced garlic and cook for 1-2 minutes longer, stirring frequently, just until golden.
- Remove the pan from the heat. Carefully add the onion mixture to a blender or food processor with the chicken broth, half-and-half or cream, drained roasted red peppers, smoked paprika, and salt. Blend on medium speed for 15-30 seconds or until smooth and creamy.
- Return the sauce to the skillet and simmer over medium-low heat for 10-15 minutes, stirring it periodically until reduced and your desired thickness.
- Stir in the grated parmesan cheese and cook for 2 more minutes, stirring frequently, until the cheese is melted and the sauce is smooth. And black pepper and season the sauce to taste with additional salt.
- Toss the sauce with freshly cooked pasta and serve hot. Garnish with additional parmesan cheese or chopped parsley or basil to garnish.
Notes
- Don't burn the garlic. It can burn quickly, so keep an eye on it as it cooks, stirring it frequently and removing it from the heat as soon as it turns golden brown.
- Drain the peppers. If using bottled peppers, you drain off most of the briny packing liquid. Though some of the brine adds delicious flavor, too much will make the sauce sour or too loose.
- Simmer until thickened. Cook the roasted red pepper pasta sauce over low heat for 10-15 minutes, stirring it periodically, until it is your ideal thickness. I prefer a thick and velvety sauce, so I usually similar closer to 15 minutes.
- Refrigeration: The sauce can be kept in an airtight container in the fridge for up to 5 days.
- Freezing: The sauce freezes best when not tossed with pasta, as the texture of pasta can be compromised upon defrosting. Cool the sauce to room temperature before transferring it to a freezer-safe bag and freezing for up to 3 months. Defrost it in the refrigerator overnight or in a saucepan over low heat, stirring it periodically until hot.
- Reheating: Warm the sauce on gentle heat in the microwave or in a saucepan over medium-low heat until hot.
