Save I was skeptical the first time my friend Sarah mentioned blending jarred red peppers into pasta sauce. It was a Tuesday night, we were both exhausted, and she swore this was the dinner that saved her weeknight sanity. One taste of that velvety, smoky sauce coating perfectly cooked penne, and I was completely converted. Now it is my go-to when I want something that feels fancy but takes zero effort.
Last month I made this for my sister who claimed she hated red peppers. She watched me dump the jar contents into the blender with genuine concern, then proceeded to have two servings and asked for the recipe before she even left my house. The way the peppers transform into something silky and almost luxurious is kind of magical.
Ingredients
- Pasta (12 oz/340 g penne or fettuccine): Choose a shape with ridges or hollows to catch every drop of that velvety sauce
- Jarred roasted red peppers (12 oz/340 g): Drain them well but save those juices, they add extra depth to the sauce
- Olive oil (2 tbsp): Use the good stuff here since it is one of the few ingredients and you will taste the difference
- Small yellow onion, finely chopped: The onion provides a subtle sweetness foundation that balances the peppers natural smokiness
- Garlic cloves (3), minced: Fresh garlic is non negotiable here, it adds brightness that jarred minced garlic cannot match
- Heavy cream (1/2 cup/120 ml): This creates that luxurious texture, though coconut cream works surprisingly well for a dairy free version
- Grated Parmesan cheese (1/4 cup/25 g plus more for serving): Use freshly grated if possible, the pre grated stuff has anti caking agents that make sauce grainy
- Smoked paprika (1/2 tsp): This amplifies the roasted flavor from the peppers and adds that gorgeous deep red color
- Crushed red pepper flakes (1/4 tsp, optional): Just a hint of heat that makes the creaminess feel more balanced
- Salt and freshly ground black pepper: Taste as you go, the peppers and Parmesan are both salty so you might need less than expected
- Fresh basil or parsley (2 tbsp, chopped): The pop of green and fresh herb cut through the richness beautifully
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a rolling boil, then cook your pasta until it is just shy of al dente since it will finish in the sauce later
- Build the flavor foundation:
- While water heats, warm olive oil in a large skillet over medium heat and sauté the chopped onion for 4 to 5 minutes until it is completely soft and translucent, then add minced garlic for just one minute until fragrant
- Create the magic sauce:
- Transfer the sautéed aromatics to your blender with drained roasted peppers, cream, Parmesan, smoked paprika, and red pepper flakes, then blend until completely smooth and creamy
- Bring it all together:
- Pour that gorgeous red sauce back into the skillet over low medium heat and let it simmer gently for 3 to 4 minutes while stirring occasionally
- Coat and serve:
- Add your drained pasta directly to the skillet, tossing it vigorously to coat every piece, and add pasta water a splash at a time if the sauce seems too thick
Save This pasta has become my default comfort food, the dish I make when I have had a long day and need something that feels like a hug but do not have the energy for anything complicated. Something about the combination of smoky sweetness and cream hits that perfect satisfaction spot every single time.
Making It Your Own
I have discovered this sauce is incredibly forgiving and adaptable. Sometimes I throw in a handful of spinach right at the end so it wilts slightly in the hot pasta, adding both color and nutrients. Other times I sauté sliced mushrooms with the onions for earthiness that plays beautifully with the smoky peppers.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the richness nicely, though a light bodied red works equally well if you prefer red wine. For sides, a simple arugula salad dressed with lemon and olive oil provides the perfect fresh contrast, or roasted broccoli florets add texture without competing with the main event.
Storage and Leftovers
The sauce actually tastes even better the next day as the flavors meld together. Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or cream because the pasta will absorb more sauce as it sits.
- Make a double batch of sauce and freeze half for future quick meals
- Leftover sauce transforms plain grilled chicken or roasted vegetables into something special
- This dish travels well and makes excellent lunch the following day
Save There is something deeply satisfying about turning a simple jar of peppers into something this extraordinary. I hope this becomes your weeknight savior too.
Recipe FAQs
- → Can I make this dish ahead of time?
The sauce keeps beautifully in the refrigerator for up to 3 days. Store separately from pasta and reheat gently with a splash of pasta water to restore creaminess before tossing with freshly cooked noodles.
- → What pasta shapes work best?
Penne, rigatoni, or fettuccine capture the velvety sauce beautifully. Short noodles with ridges or tubes hold onto the creamy coating, while long strands deliver luxurious bites.
- → How can I add more protein?
Stir in grilled chicken strips, sautéed shrimp, or white beans during the final minutes. Crispy pancetta or prosciutto also add savory depth while complementing the sweet peppers.
- → Is the sauce freezer-friendly?
Freeze the blended sauce in airtight containers for up to 2 months. Thaw overnight in the refrigerator, then reheat slowly while stirring. The texture may thin slightly—simmer a few extra minutes to thicken.
- → Can I use fresh roasted peppers instead?
Absolutely. Roast fresh red peppers directly over a gas flame or under the broiler until charred, then steam in a covered bowl. Peel, seed, and use exactly like jarred peppers for even more vibrant flavor.
- → What can substitute for heavy cream?
Coconut cream adds richness with a subtle sweetness, while cashew cream creates a neutral, velvety base. Greek yogurt thinned with pasta water offers tangy protein, though it's best added off the heat.