Creamy Roasted Red Pepper Pasta Sauce Recipe
Introduction
This creamy roasted red pepper pasta sauce is a flavorful and easy way to elevate your weeknight dinners. Made with marinated roasted red peppers, garlic, and rich cream, it pairs perfectly with your favorite pasta for a comforting, vibrant dish.
Ingredients
- 2 tbsp butter
- 1 cup marinated roasted red peppers (including 1-2 tbsp marinating liquid)
- 3 cloves garlic, crushed or minced
- Salt and fresh ground pepper, to taste
- 1 tsp dried basil
- 1 cup heavy cream
- 1/2 lb pasta
- 1/2 cup reserved pasta water, as needed
Instructions
- Step 1: Puree the marinated roasted red peppers, garlic, and the marinating liquid in a food processor or blender until smooth.
- Step 2: In a small saucepan over medium-low heat, melt the butter.
- Step 3: Add the fresh crushed garlic to the melted butter and sauté until fragrant, about 1 minute.
- Step 4: Stir in the pureed pepper mixture along with salt and pepper to taste. Cook for about 2 minutes, stirring occasionally, until the sauce thickens slightly.
- Step 5: Add the dried basil and heavy cream. Simmer the sauce for 6 to 10 minutes, stirring occasionally, until it thickens to your liking.
- Step 6: Meanwhile, cook the pasta al dente according to package instructions and drain, reserving 1/2 cup of pasta water.
- Step 7: Add the cooked pasta to the sauce and toss to coat. If needed, stir in reserved pasta water a little at a time to loosen the sauce.
- Step 8: Serve finished pasta topped with plenty of grated Parmesan cheese for a delicious meal.
Tips & Variations
- For a dairy-free version, substitute the heavy cream with coconut cream or cashew cream.
- Add a pinch of red pepper flakes for a spicy kick.
- Fresh basil can be used instead of dried basil for a brighter herbal flavor.
- Try adding cooked chicken or sautéed mushrooms for extra protein and texture.
Storage
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of pasta water or cream to loosen the sauce if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh roasted red peppers instead of marinated ones?
Yes, you can use fresh roasted red peppers. You may want to add a little extra seasoning or a splash of olive oil to enhance the flavor since marinated peppers come with additional seasoning and liquid.
What type of pasta works best with this sauce?
This sauce pairs well with a variety of pasta shapes such as penne, rigatoni, or fettuccine, as they hold the creamy sauce nicely. Choose your favorite or what you have on hand for an easy dinner.
PrintCreamy Roasted Red Pepper Pasta Sauce Recipe
This creamy roasted red pepper pasta sauce is a rich and flavorful way to elevate your pasta dinner. Made with marinated roasted red peppers, garlic, butter, and heavy cream, this sauce blends smoothly to create a velvety texture that clings perfectly to your favorite pasta. It’s quick to prepare and perfect for a comforting weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pasta Sauce
- Method: Stovetop
- Cuisine: Italian
Ingredients
Sauce Ingredients
- 2 tbsp butter
- 1 cup marinated roasted red peppers (including 1–2 tbsp marinating liquid)
- 3 cloves garlic, crushed or minced
- Salt and freshly ground black pepper, to taste
- 1 tsp dried basil
- 1 cup heavy cream
Pasta
- 1/2 lb pasta (such as penne, fettuccine, or your preferred type)
- 1/2 cup reserved pasta water, as needed
Instructions
- Puree the peppers and garlic: In a food processor or blender, combine the marinated roasted red peppers, including 1-2 tablespoons of the marinating liquid, and the crushed or minced garlic. Blend until the mixture is smooth.
- Melt the butter: Heat a small saucepan over medium-low heat and melt the 2 tablespoons of butter slowly to prevent browning.
- Sauté garlic: Add the fresh crushed garlic to the melted butter and sauté for about 1 minute until fragrant, stirring frequently to avoid burning.
- Cook the pepper puree: Pour the pureed peppers into the saucepan, season with salt and freshly ground pepper to taste. Cook for about 2 minutes, stirring occasionally, until the mixture slightly thickens.
- Add basil and cream: Stir in the dried basil and pour in the heavy cream. Simmer the sauce for 6-10 minutes, stirring occasionally, until it has thickened to your liking.
- Cook pasta al dente: While the sauce simmers, cook your choice of pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- Combine pasta and sauce: Transfer the drained pasta directly into the sauce pan and toss gently to coat. Allow the pasta to finish cooking in the sauce for optimal flavor absorption.
- Adjust consistency: If the sauce is too thick, add reserved pasta water a little at a time to loosen it until desired consistency is reached.
- Serve: Plate the pasta, finish with plenty of freshly grated Parmesan cheese if desired, and enjoy your creamy roasted red pepper pasta sauce.
Notes
- You can substitute heavy cream with half-and-half or a cashew cream alternative for a lighter or vegan option, though texture and richness will vary.
- Adjust the amount of garlic and basil according to your flavor preference.
- For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.
- Save some pasta water to adjust the sauce consistency as the starchiness helps bind the sauce and pasta.
- This sauce pairs well with penne, fettuccine, or rigatoni.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to prevent curdling.
Keywords: creamy roasted red pepper sauce, pasta sauce, Italian sauce, roasted pepper pasta, creamy pasta sauce, easy pasta sauce recipe
