Pin this I threw this together on a Tuesday when my pantry looked bare and dinner needed to happen fast. The jar of roasted red peppers had been sitting there for weeks, and something clicked. Now its the sauce I make when I want something that tastes like I spent hours on it but actually took minutes.
My sister visited last month and watched me dump peppers into the blender with total skepticism. She took one bite and asked for the recipe before shed even finished her plate. Now she texts me photos every time she makes it for her family.
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Ingredients
- Pasta: Penne grabs sauce beautifully but fettuccine works just as well, and quality matters here so grab something with some texture
- Roasted red peppers: The jarred ones are perfectly fine and actually more consistent than roasting your own, just drain them well
- Heavy cream: This creates that velvety restaurant texture, though coconut cream works surprisingly well if you need dairy free
- Onion and garlic: The foundation matters so take your time sautéing them until theyre soft and sweet, not browned
- Smoked paprika: This deepens the flavor and makes the sauce taste more complex than it really is
- Fresh basil or parsley: Dont skip this because the fresh herb cuts through all that cream and brightens everything
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Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook your pasta until al dente, then save that cup of pasta water before draining because liquid gold.
- Build your flavor base:
- Heat olive oil in a skillet and cook the onion until its soft and translucent, about five minutes, then add garlic for just one minute so it doesnt burn.
- Blend it all together:
- Toss the onion mixture into your blender with the drained peppers, cream, Parmesan, smoked paprika, and red pepper flakes, then blend until completely smooth.
- Bring it together:
- Pour the sauce back into your skillet and let it simmer for a few minutes, then toss in the pasta and add splashes of pasta water until it coats every strand perfectly.
Pin this Last winter I made a huge batch for a friend who just had a baby. She said it was the first thing in weeks that made her feel taken care of and comforted, which is exactly what food should do.
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Making It Your Own
Ive added sautéed mushrooms when I needed something more substantial, and fresh spinach wilts beautifully right into the sauce at the end. Sometimes I toss in some grilled chicken strips or cooked shrimp if Im feeling fancy, but honestly it stands perfectly on its own.
Pairing Suggestions
A crisp Pinot Grigio cuts through the cream, but a light red like Pinot Noir works if you prefer. A simple green salad with sharp vinaigrette balances everything perfectly, and crusty garlic bread is never a mistake here.
Make Ahead Strategy
The sauce actually benefits from sitting in the fridge for a day, so feel free to blend it up to three days ahead and just reheat gently when youre ready. Toss with freshly cooked pasta and add a splash more cream to loosen it back up.
- Double the sauce and freeze half for another night
- Reserve extra pasta water even if you think you wont need it
- Taste before serving because the smoked paprika varies by brand
Pin this Some recipes are about precision, but this one is about trusting your instincts and adjusting as you go. That is exactly the kind of cooking that brings people back to the table again and again.
Frequently Asked Recipe Questions
- → Can I use fresh roasted red peppers instead of jarred?
Yes, absolutely. Use about 2 cups of fresh roasted red peppers (approximately 4-5 large peppers). Fresh peppers may add slightly more moisture, so adjust cream quantity accordingly or simmer the sauce a bit longer to reach desired thickness.
- → What pasta shapes work best with this sauce?
Penne, fettuccine, and rigatoni are excellent choices as their ridges and shapes trap the creamy sauce beautifully. Tagliatelle and linguine also work well for a more delicate presentation.
- → How do I make this sauce dairy-free or vegan?
Replace heavy cream with full-fat coconut cream or oat cream, and use nutritional yeast or vegan Parmesan instead of dairy cheese. Verify all ingredients are certified vegan, as some plant-based products may contain hidden animal derivatives.
- → Can I prepare this ahead of time?
Prepare the sauce up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently over low heat, adding pasta water if needed to restore creaminess. Cook pasta fresh just before serving for best texture.
- → What wine pairs well with this dish?
Crisp Pinot Grigio, Vermentino, or a light-bodied red like Pinot Noir complement the creamy sauce beautifully. The acidity cuts through the richness while enhancing the roasted pepper flavors.
- → How do I prevent the sauce from breaking?
Maintain low-medium heat while simmering, stir occasionally, and avoid boiling vigorously. If using dairy cream, never let it reach a rapid boil. Add reserved pasta water gradually to achieve smooth consistency without overwhelming the sauce.
