20-Minute Creamy Red Pepper Pasta
This creamy red pepper pasta is a weeknight hero that comes together fast with a handful of pantry ingredients. It’s the kind of dinner you make when you need something satisfying without a long simmer.
The sauce relies on jarred roasted red peppers blended with garlic, cream, and Parmesan until silky. Toss it with your favorite short pasta and dinner is on the table in about 20 minutes, start to finish.
Why This Red Pepper Pasta Stays in My Rotation
The sauce has a natural sweetness from the peppers that balances the savory Parmesan and garlic. It tastes like it spent an hour on the stove, but the blender does the heavy lifting.
It’s also forgiving. You can tweak the cream level or swap in different cheeses, and it still comes out velvety. I keep a jar of roasted peppers in the pantry just for this.
Ingredients
- 1 lb short pasta: penne, rigatoni, or fusilli work best to catch the sauce
- 2 cups jarred roasted red peppers, drained: from a 12 oz jar; pat dry so the sauce stays thick
- 2 tbsp olive oil: extra-virgin or regular
- 2 garlic cloves, minced: fresh is worth it here
- 1 tbsp tomato paste: adds a savory backbone
- 1/2 cup heavy cream: or sub half-and-half for a lighter sauce
- 1/2 cup grated Parmesan, plus more for serving: freshly grated melts smoothest
- Salt and black pepper: to taste
- Crushed red pepper flakes: optional, for a little heat
Variations / Substitutions
- Dairy-free: use full-fat canned coconut milk instead of heavy cream and a good vegan Parmesan.
- Extra protein: toss in shredded rotisserie chicken, cooked Italian sausage, or drained chickpeas.
- Smoky note: swap in fire-roasted red peppers from a jar.
- No blender: use an immersion blender right in the skillet after sautéing the garlic.
- Cheese swap: Pecorino Romano brings a sharper saltiness.
If you like this one, try our Creamy Sun-Dried Tomato Pasta.
How to Make Creamy Red Pepper Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the 1 lb pasta and cook according to the package directions until al dente. Scoop out and reserve 1 cup of the pasta water, then drain the pasta.
The water should taste salty like the sea, which seasons the pasta as it cooks. That reserved starchy water will help the sauce cling to every piece later.
Step 2: Sauté the Garlic and Tomato Paste
While the pasta cooks, warm the 2 tbsp olive oil in a large skillet over medium heat. Stir in the 2 minced garlic cloves and 1 tbsp tomato paste, and cook gently for about 1 minute, until the garlic smells soft and the tomato paste deepens in color.
Keep the pan moving so the garlic softens without burning. A burnt edge can turn the whole sauce bitter, so this minute matters.
Step 3: Blend the Sauce
Carefully transfer the garlic mixture to a blender. Add the 2 cups roasted red peppers, 1/2 cup heavy cream, 1/2 cup grated Parmesan, 1/2 tsp salt, and a few grinds of black pepper. Blend on high until completely smooth, scraping down the sides if needed.
The sauce will turn a vibrant orange and look thick and velvety. Stop and taste it, then add more salt or a pinch of red pepper flakes if you like.
Step 4: Toss the Pasta and Serve
Pour the blended sauce back into the skillet and set it over medium-low heat. Add the drained pasta and about 1/4 cup of the reserved pasta water. Toss everything together for 1 to 2 minutes, adding a splash more pasta water as needed, until the sauce loosens and coats each piece of pasta in a glossy layer.
Serve right away in bowls with extra grated Parmesan and a shake of red pepper flakes. The sauce thickens as it sits, so get it to the table while it’s still silky.
Tips for the Best Creamy Red Pepper Pasta
- Drain the peppers well. Excess brine can make the sauce watery and dull the flavor. A quick pat with paper towels helps.
- Warm the cream before blending. If your cream is cold from the fridge, let it sit out for 10 minutes or give it a quick zap in the microwave so it blends smoothly without shocking the hot garlic mixture.
- Don’t skip the pasta water. Its starch gives the sauce the right cling, and you can add more to thin it if the sauce tightens up after standing.
- Tweak heat to taste. A pinch of red pepper flakes in the sauce, plus a sprinkle on top, rounds out the sweetness without making the dish spicy.
Scale it up or down:
| Servings | Pasta | Roasted Red Peppers | Heavy Cream | Parmesan |
|---|---|---|---|---|
| 2 | 8 oz | 1 cup | 1/4 cup | 1/4 cup |
| 4 | 1 lb | 2 cups | 1/2 cup | 1/2 cup |
| 6 | 1 lb 8 oz | 3 cups | 3/4 cup | 3/4 cup |
Storing Leftovers
- Refrigerate: Store in an airtight container for up to 4 days. The sauce may thicken as it chills.
- Reheating: Warm gently in a skillet over low heat with a splash of water, milk, or cream, stirring often, until the sauce loosens and the pasta is hot.
What to Serve with Creamy Red Pepper Pasta
A simple green salad with a sharp lemon vinaigrette cuts through the richness. Roasted broccoli with a drizzle of olive oil and salt adds a nice toasty contrast. If you want something to sop up extra sauce, warm garlic bread or focaccia works.
Frequently Asked Questions
Can I use fresh red bell peppers instead of jarred?
Yes, but you’ll need to roast and peel them first, which adds about 30 minutes. Broil or grill 2 large red bell peppers until the skin blackens, steam them in a covered bowl for 10 minutes, then peel and proceed.
What if I don’t have a blender?
An immersion blender works right in the skillet after you’ve sautéed the garlic. If you have neither, finely chop the peppers and mash them as much as possible with a fork, but expect a chunkier, more rustic sauce.
Can I freeze the sauce?
Yes. Freeze the blended sauce (without the pasta) in an airtight container for up to 3 months. Thaw overnight in the fridge, reheat gently, and toss with freshly cooked pasta.
How can I make the sauce thicker?
Simmer the blended sauce in the skillet for 3 to 4 minutes before adding the pasta, or use a little less pasta water when tossing. The sauce will naturally thicken as it cools.
Creamy Red Pepper Pasta Recipe
Ingredients
Method
- Cook the pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and tomato paste, stirring for about 1 minute until fragrant and darkened.
- Transfer garlic mixture to a blender. Add roasted red peppers, heavy cream, Parmesan, 1/2 tsp salt, and pepper. Blend until smooth.
- Return sauce to the skillet over medium-low heat. Add pasta and 1/4 cup pasta water, tossing for 1-2 minutes, adding more water as needed until the sauce coats the pasta. Serve with extra Parmesan and red pepper flakes.
