Can I make the sauce ahead of time?

Yes! You can blend the red pepper sauce up to 3 days in advance and store it in the refrigerator. When you’re ready to serve, just warm it up in a pan and stir in your cooked pasta. This makes it a great option for meal prep or quick weeknight dinners. The flavors deepen a bit as it sits, making the sauce even better the next day.

Can I make the sauce ahead of time?

Yes, the roasted red pepper sauce can be made in advance and stored in the refrigerator for up to 4 days. Just blend the sauce as directed, let it cool completely, and transfer it to an airtight container. When you’re ready to serve, gently reheat the sauce in a saucepan over medium heat, then toss with freshly cooked pasta. Making the sauce ahead can be a huge time-saver for busy weeknights or meal prep.

What pasta shape works best for this recipe?

You can use just about any pasta you like, but short shapes like penne, rigatoni, or fusilli are ideal because they hold onto the sauce really well. Long noodles like fettuccine or spaghetti work too, especially if you blend the sauce until completely smooth. The goal is to choose a pasta that can soak up all that delicious red pepper flavor.

Creamy Roasted Red Pepper Pasta

Description

This Creamy Roasted Red Pepper Pasta is cozy, comforting, and packed with flavor. Roasted red peppers blend into a silky sauce with garlic and a splash of cream for richness, creating a velvety coating that clings to every noodle. Finished with Parmesan and fresh basil, this vibrant dish feels elegant enough for company but comes together with simple ingredients in just 30 minutes.

Ingredients

Scale

½ pound pasta, penne
1 tablespoon extra virgin olive oil
1 small onion, diced
2 cloves garlic, peeled
1/2 cup heavy cream
1 (15 ounce) jar roasted red peppers, drained
½ teaspoon salt (to taste)
½ cup parmesan cheese, freshly grated
fresh basil leaves

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Instructions

Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente according to package directions, about 8-10 minutes. Reserve 1/2 cup of the hot pasta water in a bowl. Drain the pasta and set aside in the pot.
In a medium saucepan, heat oil over medium-high heat until it sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.
Transfer the garlic-onion mixture to a blender and add heavy cream, roasted peppers, salt, and reserved 1/2 cup pasta water. Blend until smooth and creamy, about 1 minute.
Add the blended sauce and parmesan cheese to the cooked pasta and toss well. Cook over medium heat and stir constantly until creamy and warmed through, about 2-3 minutes.
Garnish with fresh basil and serve immediately.

Notes

How to store: Store any leftover red pepper pasta in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills, but it reheats beautifully with a splash of milk or pasta water to loosen it up. Let the pasta cool to room temperature before refrigerating for best texture.

How to reheat: Reheat pasta in a skillet over medium-low heat with a splash of milk, cream, or reserved pasta water to help restore the sauce’s creamy consistency. Stir occasionally until heated through. You can also reheat it in the microwave in 30-second bursts, stirring between each to keep it from drying out.

How to freeze: Avoid freezing pasta with the sauce already mixed in, as the texture of the noodles can become mushy. But you can freeze the sauce to get a head start on dinner any night of the week! Let the blended sauce cool completely, then store it in an airtight freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight before reheating.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Stovetop
Cuisine: American