What type of pasta works best for this dish?

Dried penne or spaghetti are ideal as they hold the creamy sauce well, but feel free to use your preferred shape.

Can I make this dish vegan?

Yes, substitute heavy cream with a plant-based alternative and replace Parmesan with nutritional yeast or vegan cheese.

If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.

Adding cooked chicken or sautéed mushrooms can enhance the protein content and texture.

Fresh basil leaves make a great garnish, adding a fragrant, bright touch to the creamy pepper sauce.

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

This recipe has become my go-to for weeknights when time is short but I want something comforting and delicious.

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.

This dish quickly became a family favorite because it brings everyone to the table with its rich colors and flavors.

Large pot, Large skillet, Blender or immersion blender, Measuring cups and spoons, Knife and chopping board

Contains dairy (cream Parmesan) and wheat (pasta) For gluten-free use gluten-free pasta and verify all labels

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

Enjoy this creamy red pepper pasta as a quick yet satisfying meal any night of the week.

→ What type of pasta works best for this dish?: Dried penne or spaghetti are ideal as they hold the creamy sauce well, but feel free to use your preferred shape.
→ Can I make this dish vegan?: Yes, substitute heavy cream with a plant-based alternative and replace Parmesan with nutritional yeast or vegan cheese.
→ How can I adjust the sauce thickness?: If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
→ Is it possible to add more protein to this meal?: Adding cooked chicken or sautéed mushrooms can enhance the protein content and texture.
→ What herbs complement this dish well?: Fresh basil leaves make a great garnish, adding a fragrant, bright touch to the creamy pepper sauce.