Roasted Red Pepper Pasta

Pasta is such a universal comfort food, offering so many possibilities for variations. The beauty of this roasted red pepper pasta recipe lies in its balance of flavors and textures. The roasted red pepper brings a smoky sweetness that pairs beautifully with the tangy, umami-rich sun-dried tomatoes. Garlic adds a punchy aroma, while the creme fraiche ensures the sauce is creamy and luxurious without being too heavy. Parmigiano Reggiano, with its nutty flavor, ties everything together, and fresh basil adds a pop of color and freshness at the end. It’s a perfect meal for a cozy night in or a simple dinner party dish. 

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Roasted Red Pepper Sauce Ingredients

What makes this a roasted red pepper pasta is the creamy homemade sauce. And I think you’ll be pleasantly surprised at how quick and easy it is to make from scratch. Here’s a list of all the ingredients you’ll need to get started:

For The Roasted Red Pepper Sauce:

• Roasted red peppers. To keep this recipe as pantry-friendly as possible, we’ve chosen to use roasted red peppers from a jar. 
• Sun-dried tomatoes. The kind that comes packed in oil is perfect for this recipe, however, you can substitute plain dried tomatoes if needed – just soak them in hot water for fifteen minutes before using.
• Garlic. Freshly grated garlic makes all the difference in this recipe. Use a microplane zester to finely grate the garlic and the flavor will disperse evenly in the sauce. If a zester is unavailable to you, mince the garlic as finely as possible with a knife and cutting board. In a pinch, bottled minced garlic may be used. Though the final product will be missing a bit of kick from the fresh garlic.
• Creme fraiche. Creme fraiche has a unique flavor that is difficult to replicate, so be sure to buy some if you find it at your local grocery store! Most better-stocked stores carry it these days, but if yours doesn’t simply swap it out for heavy cream.
• Parmigiano Reggiano. We used the real stuff to prepare this recipe, and the flavor really shines through. Real parmesan has a partial imprint of the words “Parmigiano reggiano” on the crust of the cheese wedge from when it was cut off of the wheel. If you have trouble finding Parmigiano reggiano (or if it’s not in your budget right now), you can swap out a domestic version or another hard Italian cheese such as Pecorino. It’s best to grate your own cheese, as the pre-grated stuff often has anti-caking agents that prevent the cheese from properly melting in your sauce. 

For The Pasta:

• Long pasta. We’ve used Barilla Spaghettoni (which is a slightly thicker form of spaghetti), but any long pasta such as linguine or fettuccine will work as well. 
• Fresh basil. Garnishes are always optional, but they add a pop of fresh flavor and color to the final dish. You could also substitute this with fresh chopped parsley.

Step-by-Step Recipe: How to Make Roasted Red Pepper Pasta

Now that you have all the ingredients together, let’s get cooking!

1. Make the Roasted Red Pepper Sauce

Set a large pot of water on the stove to high heat. While waiting for the water to come to a boil, prepare the roasted red pepper sauce.

While the pasta water is heating, begin to prepare the sauce by placing the roasted red pepper, sun-dried tomatoes, garlic, salt, and pepper into the bowl of a small food processor or blender. Pulse until the contents form a coarse paste.

Add the olive oil and pulse to emulsify the mixture. Transfer this sauce to a large skillet and set over medium heat. Bring the sauce up to a simmer, then stir in the creme fraiche and cook for 2 to 3 minutes, until warmed through. Keep warm over low heat.

2. Prepare the Pasta

Add the pasta and cook according to the package instructions for one minute less than the time needed for al dente. Reserve about 1 cup of pasta water before draining. This starchy water can help to loosen the sauce if needed. Once the pasta is cooked, drain it and set it aside.

3. Combine the Pasta and Sauce

Add the cooked pasta to the skillet with the sauce and stir together until pasta is well coated in sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Stir in the grated Parmigiano Reggiano cheese, allowing it to melt into the sauce, adding a wonderful depth of flavor.

4. Serve and Garnish

Divide the pasta into serving bowls or plates. Top with additional Parmigiano Reggiano cheese and a sprinkle of fresh cut basil, if using. Serve immediately, enjoying the warm, creamy, and flavorful pasta.

Roasting Your Own Red Pepper

If you want to elevate the dish even further, roasting your own red peppers is the way to go. We have a post with step-by-step photos on making homemade roasted red peppers. But here’s a simple way to make them:

• Preheat your oven to 450°F (230°C).
• Cut the red pepper in half and remove the seeds and stem. Drizzle in olive oil and place the pepper halves cut-side down on a baking sheet lined with tin foil.
• Roast the peppers in the oven for 20-25 minutes, until the skin is charred and the pepper is tender.
• Remove the pepper from the oven and place it in a bowl. Cover the bowl with plastic wrap and let it sit for 10 minutes. This will help loosen the skin. After 10 minutes, peel off the skin and discard it. Your freshly roasted red pepper is now ready to be used in the sauce!

Substitutions and Variations

If you need to make adjustments to this roasted red pepper pasta recipe based on what you have in your pantry or dietary preferences, here are some ideas:

• Creme Fraiche Substitute: If you can’t find creme fraiche, you can use sour cream, heavy cream, or even Greek yogurt. Just be aware that sour cream and Greek yogurt have a tangier flavor, which will slightly alter the taste of the sauce.
• Vegan Option: To make this dish vegan, you can substitute the creme fraiche with a dairy-free alternative like coconut cream or a cashew-based cream. For the cheese, use a vegan Parmesan or nutritional yeast.
• Add Protein: If you’re looking to add some protein, grilled chicken or shrimp would pair wonderfully with the flavors in this dish.
• Spice It Up: For those who like a bit of heat, adding a pinch of red pepper flakes to the sauce can give it a nice kick.

What To Serve With Roasted Red Pepper Pasta

Wondering what to serve with this dish? Whether you’re making this a dinner for two, or for a dinner party, here are some paring options to complete your meal: 

• Salad: A simple arugula salad with a lemon vinaigrette would pair nicely, cutting through the richness of the pasta.
• Wine: A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir would complement the flavors without overpowering them.
• Bread: Serve with a side of freshly toasted ciabatta, garlic bread, or a warm baguette to soak up any leftover sauce.

Cooking Tips + FAQs

• How should I store the roasted red pepper and tomato pasta? It is not recommended to keep leftovers, as the texture of pasta suffers when re-heated. 
• Can I halve this recipe? To have this pasta, simply use a slightly smaller skillet and follow the recipe as written. You can also prepare the full amount of sauce and keep half in the fridge or freezer for future use.
• Can I make this ahead of time and freeze it? If you want to prepare this pasta ahead of time, the best way to do it is to prepare the sauce and freeze it. Cooked pasta should not be frozen, it is always better when boiled fresh.
• Can I make this recipe using a short pasta? Yes, you can make this roasted red pepper and tomato pasta using your favorite short pasta. We recommend choosing something with ridges, such as rigatoni, which will help the sauce adhere to the pasta.
• Can I make this recipe using fresh pasta? Yes, though you should take caution to prevent overcooking the pasta. It is best if you’ve cooked with the fresh pasta before so you know how well it holds up once it is cooked. 

Roasted Red Pepper Pasta is more than just a meal—it’s a warm hug in a bowl. From the vibrant color to the rich, creamy sauce, this dish is sure to become a favorite in your recipe rotation. Whether you’re cooking for yourself, your family, or friends, this pasta is a winner every time.