How do I achieve a smooth red pepper sauce?

Sauté the peppers with garlic and onion, then blend the mixture until silky before combining it with cream and Parmesan.

Can I substitute Parmesan for a dairy-free option?

Yes, use nutritional yeast or plant-based cheese alternatives to keep it creamy without dairy.

Penne or spaghetti are ideal as they hold the creamy sauce well and cook quickly.

Use reserved pasta water to thin the sauce if it becomes too thick while tossing with pasta.

Fresh basil and extra grated Parmesan add brightness and depth to the creamy sauce.

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

This recipe became a favorite on weeknights when I needed something both fast and comforting to make.

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 enjoys gathering around the table for this dish especially on busy evenings when time is short.

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

Contains dairy (cream, Parmesan) and wheat (pasta). Verify all labels for allergens.

Calories: 540 per serving. Total Fat: 19 g. Carbohydrates: 73 g. Protein: 17 g.

This creamy red pepper pasta is perfect for a quick weeknight supper that feels special.

→ How do I achieve a smooth red pepper sauce?: Sauté the peppers with garlic and onion, then blend the mixture until silky before combining it with cream and Parmesan.
→ Can I substitute Parmesan for a dairy-free option?: Yes, use nutritional yeast or plant-based cheese alternatives to keep it creamy without dairy.
→ What pasta types work best for this dish?: Penne or spaghetti are ideal as they hold the creamy sauce well and cook quickly.
→ How can I adjust the sauce thickness?: Use reserved pasta water to thin the sauce if it becomes too thick while tossing with pasta.
→ What garnishes enhance the flavor?: Fresh basil and extra grated Parmesan add brightness and depth to the creamy sauce.