Pasta with Creamy Red Pepper Sauce
Transform your weeknight dinners with this vibrant and indulgent Pasta with Creamy Red Pepper Sauce! Featuring a velvety blend of roasted red peppers, rich heavy cream, and savory Parmesan cheese, this sauce is a flavor-packed alternative to classic marinara. This 30-minute recipe combines pantry staples like jarred roasted peppers, garlic, and onion with a touch of spice from optional red pepper flakes, creating a dish that is both comforting and sophisticated. Perfectly tossed with your favorite type of pasta—like penne, fettuccine, or spaghetti—this dish is finished with fresh basil for a burst of color and freshness. Whether you’re hosting guests or looking for an easy family meal, this creamy red pepper pasta is guaranteed to impress!
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Recipe Information
Ingredients
- 12 oz Pasta (such as penne, fettuccine, or spaghetti)
- 2 cups Roasted red peppers (from a jar, drained, or freshly roasted)
- 2 tbsp Olive oil
- 1 Yellow onion (small, finely chopped)
- 3 Garlic cloves (minced)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 0.25 tsp Red pepper flakes (optional, for heat)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh basil (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1/2 cup of the pasta water before draining, then set the pasta aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the roasted red peppers, salt, black pepper, and red pepper flakes (if using) to the skillet. Cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld.
Transfer the contents of the skillet to a blender or food processor. Puree until smooth and creamy.
Return the red pepper puree to the skillet over medium-low heat. Stir in the heavy cream and Parmesan cheese, cooking until the sauce is heated through and slightly thickened, about 3-4 minutes.
If the sauce is too thick, stir in a few tablespoons of the reserved pasta water until the desired consistency is reached.
Add the cooked pasta to the skillet and toss to coat in the creamy red pepper sauce. Cook for 1-2 minutes to ensure the pasta absorbs some of the sauce.
Taste and adjust seasoning with additional salt or pepper, if necessary.
Divide the pasta among plates or bowls and garnish with fresh basil. Serve immediately.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1724 mg | 75% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.7 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 685 mg | 53% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
