Roasted Red Pepper Pasta: Your New Favorite Quick Dinner

Silky Roasted Red Pepper Pasta That Takes Just 30 Minutes

If you’ve ever wanted pasta night to feel a little more elevated, but without adding stress to your day, this roasted red pepper pasta is your answer. It’s smooth, slightly smoky, and full of rich flavor thanks to fire-roasted peppers, golden shallots, and a splash of cream. The sauce glides over every noodle like it was meant to be there. This dish doesn’t just fill the plate, it changes the mood. I reach for it when I want something bold but not heavy, fast but still full of depth. It’s the kind of meal that looks like you tried way harder than you did.

Why You’ll Love This Roasted Red Pepper Pasta

When I’m craving something comforting yet impressive, this roasted red pepper pasta never disappoints. My family initially questioned the simple ingredient list, wondering if it could really be as flavorful as I promised. But after just one bite, they were completely sold.

Here’s why this will become your new favorite:

• Incredibly creamy without being heavy – The roasted red pepper puree creates body and silkiness without relying solely on cream
• Ready in just 30 minutes – Perfect for busy weeknights when you want something delicious without the wait
• Impressive flavor-to-effort ratio – Tastes like you spent hours in the kitchen, even though it’s surprisingly simple
• Versatile base for add-ins – Easily customizable with protein or vegetables for a complete meal
• Kid and adult approved – The natural sweetness of the peppers appeals to picky eaters while the depth of flavor satisfies more sophisticated palates

KEY INGREDIENTS BREAKDOWN

Jarred Roasted Red Peppers – The star of our show! These pre-roasted peppers save significant time while delivering sweet, smoky flavor. Be sure to drain them well to prevent a watery sauce. Look for peppers packed in water rather than oil for the purest flavor.

Shallots – More delicate and sweeter than regular onions, shallots caramelize beautifully and provide an elegant flavor foundation. Slicing them thinly ensures they melt into the sauce for silky texture.

Better than Bouillon – This concentrated flavor base adds remarkable depth that would normally require hours of simmering. It’s my secret weapon for quick sauces with developed flavor.

Heavy Cream – Creates luxurious body and helps the sauce cling to pasta. The fat also balances the natural acidity of the red peppers.

Pasta Shape – Pennoni (a larger penne) is recommended because the tube shape captures sauce both inside and out. The ridges also help the sauce cling to every bite.

VARIATIONS + SUBSTITUTIONS

Make It Dairy-Free: Replace butter with olive oil and heavy cream with full-fat coconut milk or cashew cream for a plant-based alternative.

Protein Add-Ins:

• Grilled chicken breast, sliced thinly
• Italian sausage, removed from casing and crumbled
• Sautéed shrimp (add at the very end)
• White beans for a vegetarian protein boost

Vegetable Boost:

• Sautéed spinach or kale folded in at the end
• Roasted cherry tomatoes
• Grilled zucchini, diced
• Sautéed mushrooms for earthy depth

Flavor Twists:

• Add 1-2 cloves of minced garlic with the shallots
• Incorporate a splash of white wine before adding the pepper puree
• Stir in 1-2 tablespoons of sun-dried tomato paste for intensified flavor

Ingredient Swaps:

• No shallots? Use 1/4 cup finely diced sweet onion instead
• Substitute half-and-half for heavy cream (sauce will be slightly thinner)
• Any short pasta works well, try rigatoni, fusilli, or orecchiette

STEP BY STEP SUMMARY INSTRUCTIONS

1. Blend the Pepper Puree

Combine roasted red peppers, water, and bouillon in a blender until silky smooth. This creates the foundation of our sauce. Make sure there are no pepper chunks remaining for the smoothest texture possible.

2. Caramelize the Shallots

This step is worth taking your time with! Slowly cooking the shallots in butter until they’re golden brings out their natural sweetness and creates an aromatic base. Don’t rush this 10-15 minute process, properly caramelized shallots make all the difference in depth of flavor.

3. Cook the Pasta

While the shallots work their magic, cook your pasta to al dente. Remember to reserve some pasta water before draining, this starchy liquid is your secret weapon for adjusting sauce consistency later.

4. Build the Sauce

When adding the pepper puree to the hot pan, it will sizzle and begin to reduce immediately. This quick reduction concentrates flavors before you add the cream. Once the cream joins the party, you’ll see the sauce transform before your eyes, becoming silky and vibrant.

5. Marry Pasta and Sauce

Adding the pasta directly to the sauce allows it to absorb flavors while the starch from the pasta helps thicken the sauce. If it seems too thick, add reserved pasta water a tablespoon at a time until you reach perfect consistency.

A FEW HELPFUL TIPS

• Don’t rinse your pasta after draining, the starch helps the sauce adhere better
• Lower the heat before adding cream to prevent it from separating or curdling
• The sauce will thicken as it cools, so keep it slightly thinner than you want the final result
• If you’re meal prepping, undercook the pasta slightly as it will soften when reheated
• Let the dish rest for 2-3 minutes after plating to allow the sauce to set and flavors to meld

THE SECRET TO PERFECTLY BALANCED FLAVOR

The key to this dish’s restaurant-quality taste lies in balancing acid, sweetness, and richness. Roasted red peppers naturally bring a sweet-tangy profile that can sometimes taste one-dimensional. The caramelized shallots add depth, while the heavy cream rounds everything out with richness.

If you find your sauce needs more balance after tasting:

• Too sweet? Add a tiny splash of red wine vinegar or lemon juice
• Too tangy? An extra tablespoon of cream or a pinch of sugar helps
• Lacking depth? A few drops of Worcestershire sauce or a pinch of smoked paprika works wonders

THE HISTORY BEHIND THE DISH

Roasted red pepper sauces have roots in Mediterranean cuisine, particularly in Spain with romesco sauce and Italy with peperonata. Our version takes inspiration from these traditions while streamlining the process for modern home cooks. Originally, peppers would be roasted over open flames to develop their characteristic smoky flavor, a process we shortcut by using quality jarred peppers without sacrificing flavor.

SERVING SUGGESTIONS + PAIRINGS

Side Salads:

• Arugula with lemon vinaigrette and shaved Parmesan
• Simple Caesar salad with homemade croutons
• Marinated cucumber and tomato salad

Bread Options:

• Garlic bread with herbs
• Crusty Italian bread for sauce-sopping
• Focaccia with rosemary and sea salt

Wine Pairings:

• Pinot Grigio – Its brightness cuts through the creamy sauce
• Unoaked Chardonnay – Complements the richness without overwhelming
• Light Rosé – Balances the sweet notes of the peppers

Additional Toppings:

• Toasted pine nuts for crunch
• Extra virgin olive oil drizzle
• Fresh herbs like basil or oregano
• Crispy prosciutto bits

STORAGE, REHEATING, AND FREEZING TIPS

Refrigerator Storage:

• Store in an airtight container for up to 3 days
• The sauce may separate slightly when cold, this is normal

Reheating Best Practices:

• Stovetop: Add 1-2 tablespoons of water or milk and reheat over medium-low heat, stirring frequently
• Microwave: Cover with a damp paper towel and heat in 30-second intervals, stirring between each
• Add a small pat of butter after reheating to refresh the sauce’s glossiness

Freezing Guidelines:

• The sauce alone freezes beautifully for up to 2 months
• Pasta with sauce can be frozen but texture will change slightly
• Thaw overnight in refrigerator before reheating
• Do not freeze if you’ve already added fresh herbs or cheese toppings

FAQ

Can I make this sauce ahead of time?

Absolutely! The sauce can be made up to 3 days ahead and stored in the refrigerator. When ready to serve, gently reheat on the stovetop and cook fresh pasta to combine with the warmed sauce. This makes dinner prep even faster.

Why is my sauce too thin/thick?

If your sauce is too thin, simmer it for a few extra minutes before adding the pasta. If it’s too thick, add reserved pasta water a tablespoon at a time until it reaches your desired consistency. The starch in pasta water helps maintain the sauce’s silky texture.

Can I use fresh roasted peppers instead of jarred?

Yes! If you have time, roast 2-3 large red bell peppers until charred, then steam, peel, and seed them. Fresh roasted peppers will give an even more vibrant flavor, though the cooking time will increase by about 30 minutes.

Is this recipe spicy?

The recipe as written is mild and family-friendly. The optional red pepper flakes served at the table allow each diner to adjust the heat level to their preference. For a spicier sauce, add 1/4 teaspoon of crushed red pepper flakes when sautéing the shallots.

Enjoying This Roasted Red Pepper Pasta

Every time I make this roasted red pepper pasta, I’m reminded how powerful simple ingredients can be when they’re treated with care. It’s the kind of dish that feels comforting and elevated at the same time, something you’d happily serve to friends, but also crave in your quiet moments. Whether it’s part of a laid-back dinner party or just a midweek meal that deserves better than plain marinara, this pasta shows up with flavor, color, and just enough wow to make it feel special.

Roasted Red Pepper Pasta: Your New Favorite Quick Dinner

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If you’ve ever wanted pasta night to feel a little more elevated, but without adding stress to your day, this roasted red pepper pasta is your answer. It’s smooth, slightly smoky, and full of rich flavor thanks to fire-roasted peppers, golden shallots, and a splash of cream.

• Total Time: 30 minutes
• Yield: 6 servings 1x

Ingredients

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1/2 cup roasted red peppers (jarred, drained, about 3 to 5 pieces)

3/4 cup water

1/2 teaspoon Better Than Bouillon chicken or vegetable base

2 tablespoons unsalted butter

1 large shallot, thinly sliced (preferably on a mandoline)

3/4 cup heavy cream

8 ounces pasta (I love using pennoni)

1/2 cup reserved pasta water (optional, as needed)

1/4 cup grated Parmesan cheese

Fresh basil leaves and/or red pepper flakes, for garnish

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Instructions

1. Blend the roasted red peppers, water, and broth base in a blender until completely smooth. Set aside.
2. In a large skillet over medium heat, melt the butter and add the shallots. Sauté for 10 to 15 minutes, stirring occasionally, until they’re soft, golden, and just starting to caramelize.
3. While the shallots are cooking, bring a pot of salted water to a boil and cook the pasta according to package directions until just al dente. Don’t forget to reserve about a cup of pasta water before draining.
4. Turn the heat under the shallots down to low to avoid splatters, then pour in the red pepper purée. Let it sizzle for a moment, then stir in the cream. Simmer gently for a few minutes until the sauce thickens into a creamy, rich consistency.
5. Add the cooked pasta to the sauce and toss well. Let everything simmer together for a minute or two so the noodles soak up that velvety sauce. If it’s too thick, add a splash of your reserved pasta water to loosen it to your liking.
6. Serve right away, topped with a generous shower of Parmesan, some fresh basil, and a pinch of red pepper flakes if you want a little heat.

Equipment

Dutch Oven Casserole Pot

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Measuring Cups & Spoons Set

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Wooden Cooking Spoons

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Notes

If you don’t have Better than Bouillon, no stress. Just swap the water for chicken or vegetable broth instead, or give the red pepper purée from Step 1 a pinch of salt to round out the flavor.

• Author: Jennifer West
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stove
• Cuisine: Italian

Jennifer West Senior Recipe Editor

As a Senior Recipe Editor, Jennifer West shares flavorful and easy meal recipes with a creative twist,. Perfect for busy families and everyday home cooks.

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