Save The blender was still running when I realized this sauce was going to be something special. I'd grabbed a jar of roasted red peppers on a whim during a rushed grocery run, thinking I'd toss them into a salad. Instead, they sat in my pantry for two weeks until a Wednesday night when the fridge was nearly empty and I needed dinner fast. I threw them into the blender with some cream and garlic, and the kitchen filled with this sweet, smoky aroma that made my neighbor knock on the door to ask what I was cooking. That night, this pasta became my go-to rescue meal.
I made this for my sister during one of her surprise visits, the kind where she shows up with a suitcase and a story about needing a break. We sat at my tiny kitchen table with mismatched bowls, twirling pasta and catching up on months of missed conversations. She went quiet for a moment, then said it reminded her of a dish we had in Rome years ago, which was the best compliment she could have given. We finished the entire pot between the two of us, and she asked me to write down the recipe before she left the next morning.
Ingredients
- Penne or fettuccine: I usually go with penne because the sauce gets trapped inside the tubes, but fettuccine makes it feel a little more elegant when company is coming.
- Jarred roasted red peppers: This is your secret weapon for flavor without effort, just make sure you drain them well or the sauce will be too thin.
- Olive oil: Use something decent here because it carries the flavor of the garlic and onion into the sauce.
- Yellow onion: The small dice matters more than you think, it melts into the sauce and adds sweetness without any chunks.
- Garlic: Fresh cloves only, the jarred stuff will make this taste like a completely different dish.
- Heavy cream: This is what makes the sauce cling and turn silky, but I've used half and half in a pinch and it still works.
- Parmesan cheese: Freshly grated melts into the sauce beautifully, the pre-shredded stuff can make it grainy.
- Smoked paprika: Just half a teaspoon adds this subtle warmth that people always ask about but can never quite identify.
- Crushed red pepper flakes: Optional but I always add them because I like a little heat sneaking up behind the sweetness.
- Fresh basil or parsley: The pop of green at the end makes it look like you tried harder than you did.
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a boil and cook your pasta until it still has a little bite to it. Before you drain it, scoop out half a cup of that starchy pasta water, it's going to save your sauce if it gets too thick.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat and add the chopped onion, stirring occasionally until it turns soft and translucent, about four or five minutes. Toss in the garlic and let it cook for just a minute until your kitchen smells amazing, but don't let it brown or it'll taste bitter.
- Blend the sauce:
- Transfer the onion and garlic into your blender along with the drained roasted red peppers, heavy cream, Parmesan, smoked paprika, and red pepper flakes if you're using them. Blend it until it's completely smooth and the color is this gorgeous peachy-red.
- Simmer and season:
- Pour the sauce back into the skillet and let it simmer gently for three or four minutes, stirring now and then. Taste it and add salt and pepper until it makes you smile.
- Toss the pasta:
- Add the drained pasta to the skillet and toss everything together so each piece is coated in that creamy sauce. If it looks too thick, add a splash of the reserved pasta water and keep tossing until it's glossy and perfect.
- Serve it up:
- Plate it immediately while it's still steaming, then scatter fresh basil or parsley on top and finish with extra Parmesan if you want. Grab a fork and don't wait for anyone.
Save There was a night last fall when I made this for a friend who'd just gone through a rough breakup. We didn't talk much about what happened, we just sat on the couch with our bowls and watched bad television. She texted me the next morning saying it was the first meal she'd actually tasted in weeks. Sometimes food does more than fill you up, it reminds you that small comforts still exist when everything else feels uncertain.
Making It Your Own
I've thrown in sautéed mushrooms when I had them sitting in the fridge, and they added this earthy depth that played beautifully with the sweetness of the peppers. Spinach wilts right into the sauce if you add it at the end, turning this into something that feels a little more virtuous without losing any of the comfort. If you want protein, grilled chicken or even white beans stirred in at the last minute make it more filling without changing the soul of the dish. Once you've made the base sauce a few times, you'll start seeing it as a template you can bend to whatever your kitchen and your mood are offering that day.
Storing and Reheating
This keeps in the fridge for about three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of cream or even just water in a skillet over low heat, stirring gently until it loosens up and looks creamy again. I don't recommend freezing it because the cream can separate and turn grainy when it thaws, but the sauce on its own freezes beautifully if you want to make a double batch. Just thaw it in the fridge overnight and toss it with freshly cooked pasta when you're ready to eat.
Pairing and Serving Suggestions
I usually serve this with a simple arugula salad dressed in lemon and olive oil because the peppery greens cut through the richness of the sauce. A crusty baguette for wiping up every last bit of sauce from your bowl is non-negotiable in my house. If you're drinking wine, a crisp Pinot Grigio is perfect, but I've also opened a light-bodied red like a Chianti and it worked just as well.
- Add a handful of toasted pine nuts on top for a little crunch and nuttiness.
- Swap the Parmesan for Pecorino Romano if you want a sharper, saltier finish.
- If you're serving this to kids, leave out the red pepper flakes and they'll clean their plates without complaint.
Save This is the kind of recipe that makes you feel capable on nights when you're not sure you have it in you to cook. It's forgiving, fast, and always delivers something that feels special even when you're just feeding yourself.
Common Questions
- → Can I use fresh red peppers instead of jarred?
Yes, you can roast fresh red peppers at home. Roast them at 400°F for 20-25 minutes until charred, then peel off the skin. Use about 2-3 large peppers to replace one 12 oz jar.
- → How do I make this vegan?
Substitute heavy cream with coconut cream, cashew cream, or store-bought plant-based cream. Replace Parmesan with nutritional yeast or vegan Parmesan. The rest of the ingredients are naturally vegan-friendly.
- → What pasta shapes work best?
Penne and fettuccine are ideal, but any medium-sized pasta works well. Rigatoni, farfalle, or even spaghetti pair nicely with this creamy sauce.
- → How thick should the sauce be?
The sauce should coat the pasta without being too thick. Use reserved pasta water to thin it as needed. Add a tablespoon at a time until you reach your desired consistency.
- → Can I prepare this ahead of time?
Prepare the sauce up to 24 hours in advance and refrigerate. Reheat gently over low heat and cook fresh pasta just before serving. Don't combine them until ready to eat to maintain the best texture.
- → What wines pair well with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy sauce beautifully. Light-bodied reds like Pinot Noir also work wonderfully.