Save to Pinterest The red glow of those jarred peppers caught my eye during a panicked what-is-for-dinner grocery dash. I threw them in the cart without a real plan, just knowing they had potential. That impulse buy turned into one of the fastest creamiest pasta sauces Ive ever made. Now I keep at least two jars in the pantry at all times.
My roommate walked in while I was blending the sauce and immediately asked what smelled so incredible. She sat at the counter watching me cook suddenly very interested in dinner. We ended up eating straight from the skillet both of us too impatient to bother with proper plates.
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Ingredients
- 12 oz penne or fettuccine: The curves of penne catch that creamy sauce beautifully but fettuccine works just as well
- 1 jar roasted red peppers drained: These are the star of the show so grab the good ones packed in water not oil
- 2 tbsp olive oil: Just enough to sauté your aromatics without making the sauce too heavy
- 1 small yellow onion finely chopped: Adds sweetness that balances the peppers slight acidity
- 3 cloves garlic minced: Do not skimp here fresh garlic makes all the difference
- 1/2 cup heavy cream: Plant-based cream works perfectly if you need it to be vegan
- 1/4 cup grated Parmesan: Use the good stuff you grate yourself not the powdery kind
- 1/2 tsp smoked paprika: This adds that gorgeous smoky depth that makes people ask whats in this
- 1/4 tsp red pepper flakes: Optional but highly recommended for a little background warmth
- Salt and pepper: Taste as you go the peppers already bring some saltiness
- Fresh basil or parsley: Brightens everything up and makes it look gorgeous on the plate
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Instructions
- Get your pasta going first:
- Boil that salted water and cook the pasta until its just al dente then scoop out that precious 1/2 cup pasta water before draining
- Sauté your aromatics:
- Heat olive oil in a skillet over medium heat cook the onion until soft about 5 minutes then add garlic for just 1 minute until fragrant
- Blend the magic:
- Toss the onion garlic drained peppers cream Parmesan paprika and red pepper flakes in your blender and whiz it until absolutely silky smooth
- Warm it through:
- Pour that beautiful pink sauce back into the skillet and let it simmer gently for a few minutes while seasoning with salt and pepper
- Bring it all together:
- Add your pasta to the sauce tossing everything together and adding splashes of that pasta water until it coats each piece perfectly
- Finish with flair:
- Serve it up topped with fresh herbs and extra Parmesan if everyone at your table digs cheese
Save to Pinterest This pasta has saved me on countless exhausted weeknights when takeout felt like the only option. My partner actually asked me to make it for his birthday dinner instead of going out which is the highest compliment I can imagine.
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Making It Vegan
Ive made this with coconut cream cashew cream and regular oat cream and honestly they all work beautifully. The peppers carry so much flavor that nobody notices the swap. Just make sure your Parmesan alternative actually melts or skip it entirely.
Adding Protein
Sometimes I stir in sautéed mushrooms right at the end or top it with grilled chicken strips. Crispy chickpeas make an amazing vegan protein add and they add this incredible crunch that plays nicely with the smooth sauce.
Storage And Meal Prep
The sauce actually keeps beautifully in the fridge for up to four days and freezes like a dream if you want to batch cook. I like to make a double batch of sauce on Sunday then just cook fresh pasta throughout the week.
- Reheat with a splash of water or cream to bring back that silky texture
- The pasta absorbs sauce as it sits so you might want to cook extra when reheating
- This sauce works on literally anything pizza polenta even as a dip for crusty bread
Save to Pinterest Hope this becomes your weeknight savior too. Nothing beats a restaurant quality pasta that takes less than 30 minutes from pantry to plate.
Recipe FAQs
- → Can I make this dairy-free or vegan?
Yes. Substitute heavy cream with plant-based alternatives like oat or cashew cream, and use vegan Parmesan or nutritional yeast. The sauce will be equally creamy and delicious.
- → How do I prevent the sauce from being too thick?
Reserve pasta water before draining. Add it gradually while tossing the pasta with sauce until you reach your desired consistency. Even a few tablespoons makes a difference.
- → What pasta shapes work best?
Penne and fettuccine are ideal, but any medium-sized pasta works. Avoid very thin pasta like angel hair, which may break apart when tossed with the creamy sauce.
- → Can I prepare the sauce ahead of time?
Yes. Make the sauce up to 2 days ahead and refrigerate in an airtight container. Reheat gently over low heat, thinning with cream or pasta water as needed before tossing with fresh pasta.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy, slightly smoky sauce. Light-bodied reds also work if you prefer red wine.
- → How can I add protein to this meal?
Stir in grilled chicken breast, sautéed mushrooms, or white beans. For seafood, add shrimp or scallops during the final minutes of sauce simmering.
