This creamy roasted red pepper pasta with basil tastes like a restaurant bowl of comfort—sweet, smoky peppers blended into a silky sauce, finished with fresh basil for a bright pop.
Why You’ll Love This Pasta
- Big flavor, simple ingredients: roasted red peppers do the heavy lifting.
- Weeknight-friendly: the sauce blends in minutes while pasta cooks.
- Customizable: add chicken, shrimp, spinach, or extra veggies.
Ingredients You’ll Need
- Pasta: penne, rigatoni, fusilli, or spaghetti (about 12 oz)
- Roasted red peppers: jarred, drained (about 12–16 oz)
- Aromatics: onion (or shallot) and garlic
- Tomato paste: for deeper color and savoriness
- Cream: heavy cream for the smoothest texture (half-and-half works in a pinch)
- Parmesan: finely grated, plus more to serve
- Olive oil + butter: for richness
- Seasonings: salt, black pepper, red pepper flakes (optional)
- Fresh basil: torn or sliced right before serving
- Pasta water: reserved to loosen and emulsify the sauce
How to Make Creamy Roasted Red Pepper Pasta
1) Cook the pasta. Boil in well-salted water until al dente. Reserve 1 cup pasta water, then drain.
2) Sauté the aromatics. In a large skillet, warm olive oil and a little butter. Cook onion until soft, then add garlic and cook briefly.
3) Blend the sauce. In a blender, combine drained roasted red peppers, tomato paste, a splash of cream (or a few tablespoons of pasta water), and a pinch of salt and pepper. Blend until completely smooth.
4) Simmer and make it creamy. Pour the blended pepper sauce into the skillet. Simmer 2–3 minutes, then stir in the rest of the cream and Parmesan until glossy.
5) Toss and finish. Add pasta and toss to coat. Use reserved pasta water a little at a time until the sauce clings perfectly. Finish with basil, extra Parmesan, and optional red pepper flakes.
Tips for the Best Texture and Flavor
- Blend until silky: a high-speed blender gives the smoothest sauce.
- Don’t skip pasta water: it helps the sauce cling and keeps it from feeling heavy.
- Use good Parmesan: finely grated melts smoothly; pre-shredded can turn grainy.
- Season in layers: a little salt in the aromatics, then adjust after Parmesan.
Easy Add-Ins
- Protein: grilled chicken, Italian sausage, shrimp, or chickpeas
- Greens: baby spinach or arugula stirred in at the end
- Veggies: sautéed mushrooms, zucchini, or blistered cherry tomatoes
- Extra heat: Calabrian chiles or more red pepper flakes
Serving Ideas
- Serve with a simple arugula salad and lemony vinaigrette.
- Add garlic bread or a crusty baguette to scoop up extra sauce.
- Finish with basil, Parmesan, and cracked black pepper at the table.
Storage and Reheating
Refrigerate: store in an airtight container up to 3–4 days.
Reheat: warm gently on the stove or in the microwave, adding a splash of water, milk, or cream to loosen the sauce. Avoid high heat so the sauce stays smooth.
Frequently Asked Questions
- Can I make it without cream? Yes—use whole milk plus a bit more Parmesan, or blend in a spoonful of cream cheese for richness.
- Is jarred roasted red pepper okay? Absolutely. It’s convenient and consistently sweet; just drain well for a thicker sauce.
- Can I make the sauce ahead? Yes. Blend and simmer the sauce, cool, then refrigerate up to 3 days. Reheat gently and toss with fresh pasta.
Printable Recipe
Creamy Roasted Red Pepper Pasta with Basil
- Yield: 4–6 servings
- Time: about 25 minutes
- Ingredients: 12 oz pasta; 1 jar (12–16 oz) roasted red peppers, drained; 1/2 onion (or 1 shallot), chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 2 tbsp olive oil; 1 tbsp butter; 3/4 cup heavy cream (plus more as needed); 1/2 cup finely grated Parmesan (plus more to serve); 1/2 tsp kosher salt (plus for pasta water); black pepper; pinch red pepper flakes (optional); 1/2 cup basil leaves, torn; 1 cup reserved pasta water.
- Instructions: Cook pasta in salted water until al dente; reserve 1 cup pasta water and drain. Sauté onion in olive oil and butter until soft; add garlic 30 seconds. Blend peppers, tomato paste, a splash of cream (or pasta water), salt, and pepper until smooth. Pour into skillet and simmer 2–3 minutes. Stir in cream and Parmesan until smooth. Toss in pasta, loosening with pasta water as needed. Finish with basil, extra Parmesan, pepper, and red pepper flakes if using.
