Pin this My neighbor brought over a jar of roasted red peppers she'd put up last summer, and I had no idea what to do with them. I stood in my kitchen that Wednesday night, staring at pasta in the pantry and cream in the fridge, and just started throwing things together. The sauce turned this incredible coral color as it blended, and when I tossed it with hot penne, the whole apartment smelled like an Italian grandmother had moved in. I ate two bowls standing at the counter.
I made this for my sister the night before she moved across the country. We sat on the floor with mismatched bowls because I'd already packed most of my dishes, twirling pasta and talking about nothing important. She told me later she tried to recreate it in her new apartment but forgot the Parmesan, and it just wasn't the same. Now every time I make it, I text her a picture.
Ingredients
- Penne or rigatoni (350 g): The ridges and tubes catch the sauce beautifully, and they hold up to tossing without breaking into mush.
- Red bell peppers (2 large or 1 jar): Roasting them yourself gives a smoky depth, but jar peppers work when you're in a hurry and nobody will judge you.
- Olive oil (2 tbsp): Use something you'd actually want to dip bread in, it makes a difference in the base flavor.
- Yellow onion (1 small, diced): It melts into the sauce and adds a gentle sweetness that balances the peppers.
- Garlic cloves (3, minced): Fresh garlic blooms in the hot oil and perfumes everything, don't skip this step.
- Heavy cream (120 ml): This is what turns the sauce from bright and sharp into something you want to lick off the spoon.
- Parmesan cheese (40 g, grated): Real Parmigiano-Reggiano will melt smoother and taste nuttier than the stuff in the green can.
- Dried oregano (½ tsp): A whisper of herb that ties the whole thing to its Italian roots without overpowering.
- Crushed red pepper flakes (¼ tsp, optional): Just enough heat to wake up your taste buds, leave it out if you're cooking for kids.
- Salt and black pepper: Season at the end after the Parmesan goes in, or you'll oversalt and regret it.
- Fresh basil leaves: Torn at the last second, they smell like summer and look gorgeous on top.
- Extra Parmesan for garnish: Because there's no such thing as too much cheese.
Instructions
- Roast the Peppers:
- If you're using fresh bell peppers, char them over a gas flame or under the broiler until the skins blister and blacken. Seal them in a bowl with a plate on top for 10 minutes so the steam loosens the skins, then peel and chop them.
- Boil the Pasta:
- Get a big pot of water boiling with a generous handful of salt, it should taste like the sea. Cook your pasta until it still has a little bite, then drain and save half a cup of that starchy water.
- Sauté the Aromatics:
- Heat olive oil in a wide skillet over medium heat and add the diced onion, stirring until it turns translucent and soft. Toss in the garlic and let it sizzle for about a minute until your kitchen smells amazing.
- Blend the Sauce:
- Add your roasted peppers to the skillet and 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 looks like velvet.
- Finish the Sauce:
- Pour the blended mixture back into the skillet on low heat and stir in the cream, Parmesan, oregano, and red pepper flakes if you're using them. Let it simmer gently for a few minutes, thinning with pasta water if it gets too thick, and season with salt and pepper.
- Toss and Serve:
- Add the drained pasta to the sauce and toss everything together until each piece is coated. Serve it hot with torn basil and a heavy hand with the extra Parmesan.
Pin this The first time I brought this to a potluck, someone asked if I'd ordered it from that fancy Italian place downtown. I didn't correct them right away because it felt good to know something this simple could fool people into thinking I'd spent hours in the kitchen. Later I admitted the truth and three people asked for the recipe on the spot.
Making It Your Own
I've thrown grilled chicken strips into this when I needed more protein, and I've stirred in handfuls of spinach when I felt like pretending to be healthy. Shrimp works beautifully if you sauté them separately and add them at the end. Once I roasted a whole tray of zucchini and mushrooms and folded them in, and it turned into a different dish entirely but still tasted like home.
Storing and Reheating
This keeps in the fridge for about three days in a sealed container, and the flavors meld together overnight in a way that's honestly better than fresh. When you reheat it, add a splash of milk or cream and warm it gently on the stove because the microwave will make the sauce break and get greasy. If you're reheating just one portion, a little pasta water works in a pinch.
What to Serve Alongside
I usually toast some crusty bread with butter and garlic to soak up every last bit of sauce on the plate. A simple arugula salad with lemon and olive oil cuts through the richness nicely, and if you're feeling ambitious, roasted broccolini with a squeeze of lemon is perfect. A cold glass of Pinot Grigio is my go-to, but honestly, this is just as good with sparkling water and a quiet Tuesday night.
- Garlic bread is non-negotiable if you're feeding a crowd.
- Roasted asparagus or green beans add color and a little crunch.
- Keep extra Parmesan and red pepper flakes on the table so people can adjust to their taste.
Pin this This is the kind of recipe that makes you look like you know what you're doing even when you're winging it. I hope it becomes one of those dishes you make without thinking, the kind that feels like a hug in a bowl.
Recipe Questions
- → Can I use jarred roasted red peppers?
Yes, jarred roasted red peppers work perfectly and save time. Drain them well before blending to avoid excess liquid in your sauce.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water while cooking. Add it gradually to the sauce if it thickens too much, stirring until you reach your desired consistency.
- → What proteins pair well with this pasta?
Grilled chicken, pan-seared shrimp, or roasted vegetables complement this dish beautifully. Simply add them during the final tossing step.
- → How can I make this vegan?
Substitute heavy cream with coconut cream or cashew cream, and use plant-based Parmesan. The flavor and texture remain equally delicious.
- → Can I prepare the sauce ahead of time?
Yes, make the sauce up to 2 days ahead and refrigerate. Reheat gently over low heat before tossing with freshly cooked pasta.
- → What wine pairs with this dish?
A crisp Pinot Grigio or Vermentino complements the sweet peppers and creamy sauce beautifully without overpowering the delicate flavors.