Easy Roasted Red Pepper Pasta Sauce (Creamy Recipe)

If you’re craving a silky, flavorful pasta sauce that comes together with minimal effort but tastes like it simmered for hours, this Easy Roasted Red Pepper Pasta Sauce is calling your name. It’s creamy, rich, and packed with the sweet, smoky depth of roasted red peppers—all made in under 30 minutes. Perfect for those nights when you want something impressive with zero stress!

Why You’ll Love This Recipe

• Fast and fuss-free: This recipe is all about speed and ease—ready in under 30 minutes, most of it hands-off.
• Full of flavor: Roasted red peppers give the sauce a bold, smoky sweetness that’s beautifully balanced by garlic and cream.
• Ultra creamy: Blending everything into a luscious, velvety sauce makes it feel indulgent, even though it’s incredibly simple.
• Versatile: Toss it with pasta, pour it over chicken, or use it as a base for other sauces—it plays well with almost anything.

Ingredients You’ll Need

No hard-to-find ingredients here—just simple items that deliver huge flavor:

• Roasted red peppers: The star of the show. Use jarred for convenience, or roast your own for deeper flavor.
• Garlic: Adds warmth and depth—don’t skimp!
• Onion: Sautéed until soft to mellow its sharpness and add sweetness.
• Olive oil: Used to sauté the aromatics and enhance the sauce’s richness.
• Heavy cream: Makes the sauce irresistibly smooth and creamy—coconut milk can be subbed for a dairy-free version.
• Parmesan cheese: Adds saltiness and umami; freshly grated is best.
• Salt and pepper: To season and bring everything to life.
• Basil or parsley: Optional, but adds a lovely herbal finish.
• Crushed red pepper flakes: For a bit of heat if you like a subtle kick.

Variations

Want to switch things up a bit? Try these tasty tweaks:

• Vegan version: Swap the heavy cream with full-fat coconut milk and skip the cheese or use a vegan alternative.
• Spicy twist: Add a chopped chili or a teaspoon of hot sauce to the blender for extra fire.
• Protein-packed: Stir in cooked Italian sausage, grilled chicken, or shrimp right before serving.
• Extra veggies: Blend in sautéed mushrooms, zucchini, or spinach to sneak in more greens.
• Cheesy boost: Stir in ricotta or cream cheese for an even richer sauce.

How to Make Easy Roasted Red Pepper Pasta Sauce

This sauce is as easy as blend, simmer, and serve—here’s the step-by-step breakdown:

Step 1: Sauté the Aromatics

In a skillet over medium heat, heat olive oil. Add chopped onion and sauté until translucent, about 5 minutes. Toss in the garlic and cook for another minute, just until fragrant.

Step 2: Blend It All Together

Transfer the sautéed onion and garlic to a blender. Add the roasted red peppers (drained if using jarred), heavy cream, Parmesan cheese, and season with salt, pepper, and red pepper flakes if using. Blend until smooth and silky.

Step 3: Simmer the Sauce

Pour the blended mixture back into the skillet. Simmer over medium-low heat for 5–7 minutes, stirring occasionally, until warmed through and slightly thickened.

Step 4: Toss with Pasta or Serve

Toss with your favorite cooked pasta, spoon over grilled chicken, or use however you like. Garnish with fresh basil or parsley and more Parmesan if you’re feeling fancy.

Pro Tips for Making the Recipe

• Use jarred roasted red peppers to save time—they’re already peeled, seeded, and packed with flavor.
• Blend while warm, but not hot, to avoid pressure build-up in the blender.
• Don’t overcook the sauce after adding cream—gentle simmering is key to keeping it smooth and not grainy.
• Always taste before serving—roasted peppers can vary in sweetness, so adjust salt and cheese as needed.

How to Serve

This creamy roasted red pepper sauce pairs beautifully with so many dishes:

With Pasta:

Toss with penne, fettuccine, or rigatoni. Short pasta holds the sauce well, but it’s also stunning with wide noodles like pappardelle.

Protein Companion:

Use as a sauce for grilled chicken, shrimp, or pan-seared tofu for a flavorful upgrade.

As a Dip:

Serve warm with crusty bread, pita chips, or roasted vegetables—perfect for an appetizer or snack.

Pizza Base:

Yes, really! Use it instead of tomato sauce for a creamy, smoky pizza base.

Make Ahead and Storage

Storing Leftovers

Refrigerate in an airtight container for up to 4 days. The flavor gets even better as it sits!

Freezing

Freeze in a sealed container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat on the stovetop over low heat, stirring often. Add a splash of cream or water to loosen if it thickens too much.

FAQs

Can I use fresh red bell peppers instead of jarred roasted ones?
Yes! Roast them in the oven until charred, peel the skins, and proceed as usual. It takes a bit longer, but the flavor is outstanding.

Is this sauce gluten-free?
Absolutely. The sauce itself contains no gluten—just be sure to pair it with gluten-free pasta or other gluten-free accompaniments.

Can I make it without a blender?
A food processor or immersion blender works just as well. For a chunkier texture, just mash it a bit instead of puréeing.

What pasta shape works best with this sauce?
Thick, ridged pastas like penne or rigatoni are ideal—they hold onto that creamy sauce like champs!

Final Thoughts

This Easy Roasted Red Pepper Pasta Sauce is pure magic—rich, creamy, and bursting with bold, roasted flavor. It’s fast enough for a rushed Tuesday night, but special enough to serve on a date night in. Don’t overthink it—grab those ingredients and give it a try. You’re going to love every velvety, garlicky bite!

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