What type of pasta works best for this dish?

Penne or spaghetti are ideal choices, as their shape holds the creamy red pepper sauce well and cooks quickly.

Can I make this dish vegan-friendly?

Yes, substitute the cream with a plant-based alternative and use nutritional yeast instead of Parmesan for a vegan version.

Add reserved pasta water a little at a time to thin the sauce if it becomes too thick during cooking.

Smoked paprika adds depth and a mild smoky note that enhances the roasted peppers without overwhelming them.

Yes, consider adding cooked chicken or sautéed mushrooms to boost protein and texture variety.

A vibrant, quick pasta dish featuring a silky roasted red pepper sauce with garlic, cream, and Parmesan—perfect for busy weeknights.

This pasta has become my go-to weeknight meal when I need something delicious without spending hours in the kitchen.

Pasta: 200 g (7 oz) dried penne or spaghetti
Sauce: 1 tablespoon olive oil
Sauce: 2 cloves garlic, minced
Sauce: 1 small onion, finely chopped
Sauce: 1 (340 g / 12 oz) jar roasted red peppers, drained and roughly chopped
Sauce: 100 ml (⅓ cup + 1 tbsp) heavy cream
Sauce: 40 g (¼ cup) grated Parmesan cheese
Sauce: ½ teaspoon smoked paprika
Sauce: Salt and black pepper, to taste
Garnish: Fresh basil leaves, torn (optional)
Garnish: Extra Parmesan cheese, for serving

Step 1:: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Step 2:: Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sauté for 2 to 3 minutes until softened and fragrant.
Step 3:: Add the chopped roasted red peppers and smoked paprika to the skillet. Cook for 2 minutes, stirring frequently.
Step 4:: Transfer the red pepper mixture to a blender or use an immersion blender to purée until smooth.
Step 5:: Return the purée to the skillet over low heat. Stir in the heavy cream and grated Parmesan. Season with salt and black pepper. Simmer for 2 to 3 minutes until the sauce is creamy and heated through.
Step 6:: Add the drained pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water.
Step 7:: Serve immediately, garnished with fresh basil and extra Parmesan if desired.

This recipe has brought many smiles at my family's dinner table, making busy nights feel a little more special.

Large pot, large skillet, blender or immersion blender, measuring cups and spoons, knife and chopping board

Contains dairy (cream Parmesan) and wheat (pasta) For gluten-free use gluten-free pasta and verify all labels

Calories 540 Total Fat 19 g Carbohydrates 73 g Protein 17 g

This pasta is a perfect blend of ease and flavor that you can enjoy any night of the week.

→ What type of pasta works best for this dish?: Penne or spaghetti are ideal choices, as their shape holds the creamy red pepper sauce well and cooks quickly.
→ Can I make this dish vegan-friendly?: Yes, substitute the cream with a plant-based alternative and use nutritional yeast instead of Parmesan for a vegan version.
→ How can I adjust the sauce's thickness?: Add reserved pasta water a little at a time to thin the sauce if it becomes too thick during cooking.
→ What spices complement the roasted red pepper sauce?: Smoked paprika adds depth and a mild smoky note that enhances the roasted peppers without overwhelming them.
→ Is it possible to add protein to this meal?: Yes, consider adding cooked chicken or sautéed mushrooms to boost protein and texture variety.