Pin The kitchen smelled like charred skin and sweetness, that strange edge-of-burnt aroma that only roasted peppers give off. I was standing at the stove with the flame on high, turning a red pepper with tongs, watching the skin blister and blacken in uneven patches. My roommate walked in and asked if something was on fire. I laughed and told her it was dinner, and she looked skeptical until twenty minutes later when the whole apartment smelled like garlic, cream, and something faintly smoky.
I made this for a small dinner once, the kind where everyone brings wine and sits too long at the table. One friend scraped her plate clean and asked if I'd trained in Italy. I hadn't, but I let the compliment sit there and poured her more wine. That night the pasta became my go-to for when I wanted to look like I knew what I was doing, even when I was winging it.
Ingredients
- Penne or rigatoni (350 g): The ridges and tubes catch the sauce in a way that smooth pasta just can't, turning every bite into a little pocket of flavor.
- Red bell peppers (2 large, or 1 jar): Fresh peppers give you that smoky char if you roast them yourself, but jarred ones work beautifully when you're short on time or energy.
- Olive oil (2 tbsp): This is your base, the thing that coaxes the onion and garlic into softness without browning them too fast.
- Yellow onion (1 small, diced): It melts into the background, adding sweetness and body to the sauce without stealing the show.
- Garlic cloves (3, minced): Don't skip this or go light, garlic is what makes the sauce smell like something worth sitting down for.
- Heavy cream (120 ml): It smooths out the peppers and turns the sauce into something silky and luxurious without feeling heavy.
- Parmesan cheese (40 g, grated): Use the real stuff if you can, it melts better and tastes sharper, adding a salty depth that powder can't touch.
- Dried oregano (½ tsp): A quiet herb that ties the sauce to its Italian roots without shouting about it.
- Crushed red pepper flakes (¼ tsp, optional): Just enough heat to wake up your tongue without making anyone reach for water.
- Fresh basil and extra Parmesan: The final touch that makes the dish look like it came from a restaurant and taste like home.
Instructions
- Roast the peppers:
- If you're using fresh peppers, set them directly over a gas flame or under the broiler, turning them every few minutes until the skin is blistered and black all over. Toss them in a bowl, cover it with a plate, and let them steam for ten minutes so the skins peel off easily.
- Boil the pasta:
- Get a big pot of salted water roaring, then drop in the pasta and cook it until it's just shy of tender. Scoop out half a cup of the starchy water before you drain it, you'll want that later to loosen the sauce.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, add the diced onion, and let it soften for a few minutes until it turns translucent. Toss in the garlic and stir it around for a minute until the kitchen smells almost too good.
- Blend the sauce:
- Add the roasted peppers to the skillet, let them warm through, then dump everything into a blender or use an immersion blender right in the pan. Blend until it's completely smooth and the color is a deep, vibrant orange-red.
- Finish the sauce:
- Pour the sauce back into the skillet over low heat, stir in the cream, Parmesan, oregano, and red pepper flakes if you're using them. Let it simmer gently for a couple of minutes, thinning it with pasta water if it looks too thick.
- Toss and serve:
- Add the drained pasta to the sauce and toss everything together until each piece is coated. Serve it hot, topped with torn basil and a generous grating of Parmesan.
Pin There was a night I made this after a long week, the kind where I didn't want to think or chop or measure carefully. I used jarred peppers, skipped the garnish, and ate it straight from the pan while standing at the counter. It still tasted perfect. That's when I realized this recipe wasn't just for impressing people, it was for feeding yourself when you needed something that felt like care.
Making It Your Own
This pasta is a base you can build on without much effort. I've stirred in grilled chicken when I wanted protein, tossed in shrimp during the last few minutes of cooking, and scattered roasted vegetables over the top when I had extras in the fridge. Once I added a handful of spinach to the sauce before blending and it turned the whole thing a deeper color without changing the flavor much. You can also swap the cream for coconut cream and use vegan Parmesan if you're cooking for someone who doesn't do dairy, the sauce still comes out rich and satisfying.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, tucked into an airtight container. When you reheat it, add a splash of water or cream to bring the sauce back to life, otherwise it can get a little dry. I usually warm it in a skillet over low heat, stirring gently until it loosens up again. You can also microwave it in short bursts, stirring between each one. The flavors deepen overnight, so don't be surprised if it tastes even better the next day.
Pairing and Serving
This dish doesn't need much alongside it, but I like serving it with a simple green salad dressed in lemon and olive oil to cut through the richness. A crusty baguette is good for mopping up any sauce left on the plate. If you're pouring wine, go for something crisp and light like Pinot Grigio or Vermentino, the acidity balances the cream without fighting the sweetness of the peppers.
- Serve it in wide shallow bowls so the sauce pools around the pasta.
- Let it sit for a minute before serving so the flavors settle and the sauce thickens slightly.
- Don't forget the extra Parmesan at the table, people always want more.
Pin This is the kind of dinner that makes people lean back in their chairs and sigh in a good way. I hope it ends up on your table more than once.
Recipe Q&A
- → Can I use jarred roasted red peppers instead of fresh?
Absolutely. One jar (340g/12oz) of roasted red peppers, drained, replaces two fresh bell peppers perfectly. This saves time while delivering the same rich flavor.
- → How do I roast red peppers at home?
Place peppers directly over a gas flame or under the broiler until the skin is completely charred and blackened. Transfer to a covered bowl for 10 minutes to steam, which loosens the skin. Peel away the charred exterior, remove seeds, and chop. The peppers should be tender and sweet.
- → What's the best pasta shape for this sauce?
Penne and rigatoni work wonderfully because their ridged surfaces and hollow centers trap the creamy pepper sauce. Fettuccine or tagliatelle are excellent alternatives if you prefer ribbon pasta.
- → How can I make this dish vegan?
Substitute heavy cream with coconut cream for richness and use vegan Parmesan or nutritional yeast for umami depth. The sauce becomes equally creamy and delicious while remaining completely plant-based.
- → What wine pairs best with this dish?
A crisp Pinot Grigio complements the dish beautifully with its bright acidity and mineral notes. Alternatively, try Vermentino or Sauvignon Blanc for similar refreshing qualities that cut through the richness.
- → Can I prepare this sauce ahead of time?
Yes. The pepper sauce keeps refrigerated for up to three days in an airtight container. Gently reheat on low heat before tossing with freshly cooked pasta. Add pasta water if the sauce thickens during storage.