Save The kitchen smelled like charred skin and promise. I had just learned you could roast peppers directly on the stove burner, and I was hooked on that smoky, blistered scent that clung to everything. My roommate walked in, waved away the haze, and asked what I was burning. When I plated this pasta an hour later, she stopped mid-bite and said nothing, just pointed at her bowl and nodded. That was all the praise I needed.
I made this for a small dinner party once, the kind where everyone shows up tired and hungry. I blended the peppers while someone else poured wine, and by the time we sat down, the whole apartment felt warmer. One friend scraped her bowl clean and asked if I went to culinary school. I laughed and told her I just learned to stop being afraid of the blender.
Ingredients
- Penne or Rigatoni (350 g): The ridges catch the sauce perfectly, so every bite is creamy and full. I prefer rigatoni when I want something hearty, penne when I am feeding a crowd.
- Red Bell Peppers (2 large or 1 jar): Fresh peppers give you that smoky char, but jarred ones save time and still deliver sweetness. I keep both in rotation depending on my mood.
- Olive Oil (2 tbsp): This is where the flavor starts, so use something you would dip bread into. Cheap oil tastes flat here.
- Yellow Onion (1 small, diced): It melts into the background and adds a gentle sweetness that balances the peppers. Do not skip it even if you think you will not notice.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable. The jarred stuff does not bloom the same way when it hits hot oil.
- Heavy Cream (120 ml): This turns the sauce luscious and silky. You can use less, but the texture will not cling to the pasta as well.
- Parmesan Cheese (40 g, grated): Freshly grated melts into the sauce without clumping. The pre-shredded kind has coatings that make it grainy.
- Dried Oregano (½ tsp): A whisper of herbiness that does not overpower. I crush it between my fingers before adding to wake up the oils.
- Crushed Red Pepper Flakes (¼ tsp, optional): Just enough heat to make you pause and take another bite. Leave it out if you are serving kids.
- Salt and Black Pepper: Taste as you go. The Parmesan adds salt, so start light.
- Fresh Basil Leaves: Torn at the last second, they add a pop of green and a sweet, peppery finish that makes the dish feel complete.
Instructions
- Char the Peppers:
- If using fresh, set them directly over a gas flame or under the broiler, turning occasionally until the skin blisters and blackens. Let them steam in a covered bowl for 10 minutes, then peel away the skin, remove the seeds, and chop roughly.
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente. Reserve half a cup of the starchy water before draining, it is your secret weapon for adjusting the sauce later.
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat and add the diced onion. Cook for 3 to 4 minutes until soft and translucent, then stir in the garlic and let it sizzle for a minute until the kitchen smells like heaven.
- Blend the Sauce:
- Add the roasted peppers to the skillet and cook for 2 minutes to let the flavors mingle. Transfer everything to a blender and puree until smooth, or use an immersion blender right in the pan if you hate washing extra dishes.
- Finish the Sauce:
- Return the silky pepper puree to the skillet over low heat. Stir in the heavy cream, Parmesan, oregano, and red pepper flakes if using, then season with salt and pepper. Let it simmer gently for 2 to 3 minutes, thinning with reserved pasta water if it looks too thick.
- Toss and Serve:
- Add the drained pasta to the sauce and toss until every piece is glossy and coated. Serve immediately, topped with torn basil and extra Parmesan.
Save One evening I stirred in some leftover rotisserie chicken and a handful of spinach, and suddenly this became a one-pan dinner that felt like I had planned it all along. My partner looked up from his plate and said it tasted like something from a restaurant. I did not tell him it started as me trying to use up peppers before they went bad.
Making It Your Own
This sauce is forgiving and adaptable. I have folded in sautéed shrimp, roasted zucchini, and even crispy chickpeas when I wanted more protein. If you are going vegan, swap the cream for coconut cream and use nutritional yeast or cashew Parmesan. The sauce will taste slightly different but still rich and satisfying. Sometimes I add a squeeze of lemon at the end for brightness, especially if the peppers were particularly sweet.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. When reheating, add a splash of milk or pasta water to loosen the sauce because it thickens as it sits. I have also frozen the sauce alone, without the pasta, and it holds up beautifully for up to two months. Thaw it overnight in the fridge and toss with freshly cooked pasta when you are ready to eat.
Pairing and Serving Ideas
This dish shines with a crisp white wine like Pinot Grigio or a light rosé. I serve it with a simple arugula salad dressed in lemon and olive oil, and sometimes garlic bread if I am feeling indulgent. It works just as well as a side for grilled chicken or fish, and I have even packed it cold for lunch and eaten it like a creamy pasta salad.
- Top with toasted pine nuts or slivered almonds for crunch.
- Stir in a handful of baby spinach right before serving for extra greens.
- Use gluten-free pasta and check your Parmesan label if you need this to be celiac-friendly.
Save This pasta has become my answer to what should I make when I do not know what to make. It is bright, comforting, and never boring. I hope it becomes that for you too.
Recipe Guide
- → Can I use jarred roasted red peppers instead of fresh?
Absolutely. One 340g jar of roasted red peppers (drained) replaces the 2 fresh bell peppers and saves roasting time. Ensure they're packed in water or oil, not vinegar, for the best flavor.
- → How do I make this dairy-free?
Substitute heavy cream with coconut cream or cashew cream and use dairy-free Parmesan. The sauce will be equally rich and creamy while maintaining the dish's luxurious texture.
- → What if my sauce is too thick?
Add reserved pasta water one tablespoon at a time while stirring. The starch in the pasta water helps thin the sauce to the desired consistency and helps it cling to the noodles.
- → Can I add protein to this dish?
Yes. Grilled chicken, shrimp, or roasted vegetables work beautifully. Add them either mixed into the sauce or arranged on top when serving for extra nutrition and substance.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of pasta water if needed to restore the sauce's consistency.
- → What wine pairs well with this dish?
A crisp, light white wine like Pinot Grigio complements the creamy red pepper sauce beautifully. The acidity cuts through the richness while enhancing the subtle sweetness of the roasted peppers.