What type of pasta works best?

Penne or spaghetti are ideal as they hold the creamy sauce well, but feel free to use any preferred shape.

How can I make the sauce creamier?

Adding a splash of reserved pasta water helps thin and smooth the sauce, enhancing its creaminess without diluting flavor.

Yes, the roasted red pepper sauce can be made ahead and refrigerated. Reheat gently before combining with pasta.

For a dairy-free option, substitute Parmesan with nutritional yeast or a vegan cheese alternative.

Incorporate a pinch of chili flakes when sautéing garlic and onion to add subtle heat to the sauce.

Yes, it contains no meat and uses dairy-based ingredients, fitting a vegetarian diet.

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

This recipe became my go-to for weeknight dinners when I wanted something flavorful yet fast.

Pasta: 200 g (7 oz) dried penne or spaghetti
Sauce: 1 tablespoon olive oil, 2 cloves garlic, minced, 1 small onion, finely chopped, 1 (340 g / 12 oz) jar roasted red peppers, drained and roughly chopped, 100 ml (⅓ cup + 1 tbsp) heavy cream, 40 g (¼ cup) grated Parmesan cheese, ½ teaspoon smoked paprika, Salt and black pepper, to taste
Garnish: Fresh basil leaves, torn (optional), 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 2–3 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 2–3 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.

My family always gathers around eagerly when I make this dish—it's become our comfort food staple.

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.

Per serving: Calories 540, Total Fat 19 g, Carbohydrates 73 g, Protein 17 g

This creamy red pepper pasta is a perfect balance of comfort and convenience, ideal for any busy evening.

→ What type of pasta works best?: Penne or spaghetti are ideal as they hold the creamy sauce well, but feel free to use any preferred shape.
→ How can I make the sauce creamier?: Adding a splash of reserved pasta water helps thin and smooth the sauce, enhancing its creaminess without diluting flavor.
→ Can I prepare the sauce in advance?: Yes, the roasted red pepper sauce can be made ahead and refrigerated. Reheat gently before combining with pasta.
→ What can I use instead of Parmesan?: For a dairy-free option, substitute Parmesan with nutritional yeast or a vegan cheese alternative.
→ How do I add a spicy kick?: Incorporate a pinch of chili flakes when sautéing garlic and onion to add subtle heat to the sauce.
→ Is this dish suitable for vegetarians?: Yes, it contains no meat and uses dairy-based ingredients, fitting a vegetarian diet.