Quick and Easy Roasted Red Pepper Pasta: A Flavorful Weeknight Favorite

A silky, smoky sauce that transforms simple staples into a restaurant-worthy dinner.

By Medha deb

Created on Sep 16, 2025

A silky, smoky sauce that transforms simple staples into a restaurant-worthy dinner.

Quick and Easy Roasted Red Pepper Pasta

Roasted red pepper pasta stands as a shining example of a weeknight meal that is unfussy, vibrant, and irresistibly rich. Inspired by The Pioneer Woman, this dish harmonizes staple ingredients and a silky sauce without lengthy or complex steps. Whether you’re a seasoned cook or a kitchen newcomer, this recipe can be your new go-to comfort food.

Why You’ll Love This Pasta

Speed: Ready in under 30 minutes for busy nights.
Minimal Ingredients: Pantry staples with maximum payoff.
Adaptability: Pairs well with chicken, seafood, or as a standalone meatless main.
Creamy, Smoky, Sweet: Roasted peppers bring depth and complexity to every bite.

Ingredients

This recipe prioritizes accessibility, using widely available ingredients and allowing substitutions for dietary preferences and flavor variations.

Ingredient	Amount	Notes
Pasta (short shapes recommended)	12 oz	Penne, rigatoni, or rotini. Al dente texture preferred.
Roasted red peppers (jarred)	15.5 oz, drained	Chopped roughly. Homemade or jarred both work.
Butter	4 tbsp (split)	For sautéing and enriching the sauce.
Onion (large, finely diced)	1/2	Yellow or sweet onion preferred.
Garlic (minced)	3 cloves	Adjust to taste.
Vegetable or chicken broth	1 cup	Adds depth to the sauce.
Salt and pepper	To taste	Adjust as needed during cooking.
Heavy cream	1/2 cup (plus more, optional)	Creamy, rich finish.
Parmesan cheese (shaved)	1/2 cup (plus more for serving)	Grated or shaved for garnish.
Fresh parsley	Finely minced	For color and herbal brightness.
Basil (optional)	Chopped	For extra freshness.

Step-by-Step Preparation

Cook the Pasta:
- Bring a generously salted pot of water to a boil.
- Add your chosen pasta and cook until al dente. Drain and set aside.
Sauté Vegetables:
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add diced onion and minced garlic. Sauté for 2–3 minutes until fragrant and soft.
- Add chopped roasted red peppers and cook until they are heated through.
Related: Pasta with Tomato Cream Sauce: A Classic Comfort Recipe from The Pioneer Woman
Blend the Sauce:
- Remove skillet from heat. Carefully transfer its contents to a blender or food processor.
- Blend until smooth but with a touch of texture remaining.
Finish the Sauce:
- Melt the remaining butter in the skillet.
- Pour in the blended pepper mixture. Add broth, salt, and pepper; stir and bring to gentle heat.
- Stir in heavy cream for silkiness. Adjust seasoning as needed.
Toss with Pasta and Finish:
- Add drained pasta directly into the skillet with the sauce.
- Fold in Parmesan cheese, parsley, and optional basil. Toss thoroughly to coat every piece.
- Serve in bowls topped with extra cheese and herbs.

Pro Tips for Best Results

Use high-quality jarred peppers or roast your own for maximum flavor.
Reserve a little pasta water to adjust sauce texture if needed.
Add a protein like grilled chicken or shrimp for more substance.
Don’t overcook the pasta: Al dente ensures the sauce clings perfectly, avoiding mushy results.
Blend carefully: Leave a bit of chunk for rustic authenticity.
Finish with fresh herbs: Parsley and basil add a burst of color and aroma.

Customizations & Variations

The versatility of roasted red pepper pasta lies in its openness to tweaks. You can:

Use plant-based milk and vegan butter for a dairy-free version.
Swap Parmesan for nutritional yeast to keep it vegan.
Add a pinch of smoked paprika for extra depth.
Include crushed red pepper flakes for gentle heat.
Incorporate sun-dried tomatoes for tang and sweetness.

Serving Suggestions

Pair with garlic bread or a simple green salad for a balanced meal.
Serve alongside grilled chicken, shrimp, or tofu for added protein.
Offer a selection of fresh herbs and extra Parmesan at the table for guests.
Make double batch of sauce: It stores well in the fridge for several days and tastes even better after flavors meld.

Pasta Shapes: What Works Best?

Short, chunky shapes like penne, rigatoni, or rotini capture the sauce perfectly, allowing each bite to be coated in flavor. However, this creamy, robust sauce also works on long shapes like fettucine or linguine if desired.

Pasta Shape	Texture	Sauce Hold
Penne	Firm, ridged	Excellent
Rigatoni	Large, tube	Excellent
Rotini	Spiraled	Very good
Linguine	Flat, long	Good
Fusilli	Tight spiral	Very good

Storing and Reheating

Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheat gently on the stove or in the microwave; add a splash of cream or broth to loosen sauce.
Freeze sauce separately for up to two months; thaw overnight before reheating.

Frequently Asked Questions

Can I use fresh roasted peppers instead of jarred?

Absolutely. If you have the time, roasting fresh red bell peppers adds extra depth and complexity. Simply char them under the broiler or on an open flame, peel off skins, core, seed, and use as directed.

Is this dish spicy?

Not inherently, but you can add crushed red pepper flakes for heat or smoked paprika for a subtle kick. The base flavor is sweet and creamy.

Can I make this recipe vegan?

Yes. Use olive oil or vegan butter, a plant-based milk, and swap Parmesan cheese for nutritional yeast or a vegan Parmesan-style cheese. The result is creamy and flavorful while still plant-based.

What proteins pair best with roasted red pepper pasta?

Grilled chicken breast
Sliced Italian sausage
Seared shrimp
Tofu or tempeh for a vegetarian boost

Can the sauce be prepared ahead?

Yes, the sauce can be blended and refrigerated for two to three days. Warm gently and toss with freshly cooked pasta when ready to serve.

Should I peel jarred roasted peppers?

Most jarred roasted peppers are already peeled. If using homemade, peel the skins for a smoother texture.

How do I prevent the sauce from curdling?

Add heavy cream off-heat or on low heat, stir constantly, and avoid boiling once the cream is added. This keeps the sauce silky and emulsified.

Expert Tips for Perfect Pasta

Use a sharp chef’s knife for prepping vegetables quickly and efficiently.
Keep a high-powered blender or food processor ready to ensure a smooth sauce texture.
Salt every stage lightly for balanced depth.
Finish with extra herbs to brighten the final dish.

Experimenting with different cheeses, herbs, and proteins keeps this simple recipe endlessly interesting. Even on the busiest nights, roasted red pepper pasta delivers home-cooked satisfaction with minimal effort.

Conclusion: Weeknight Winner with Endless Variations

Quick and easy roasted red pepper pasta checks every box: fast, flavorful, reliable, and adaptable. Start with classic jarred peppers and pantry basics, layer in cream and cheese, and watch a simple skillet and blender produce restaurant-quality comfort in under half an hour. Make this recipe your own, and enjoy an irresistible fusion of smoky-sweet peppers and velvety pasta any time the craving strikes.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb