Roasted Red Pepper Pasta at a Glance
- 🕒 Total Time: 15 minutes
- 👪 Servings: 4
- 🍝 Cuisine Type: Italian / Pantry-Friendly Weeknight Dinner
- 🧂 Flavor Profile: Silky roasted red pepper sauce blended with garlic and olive oil, tossed with pasta and fresh peas for brightness
- 📖 Dietary Info: Contains gluten (pasta); vegetarian; dairy optional (if you skip the Parmesan)
- 📦 Storage Notes: Store chilled in an airtight container for up to 2–3 days; reheat gently, add a splash of pasta water to restore sauce consistency
- ⭐ Why You’ll Love It: Pantry ingredients, bold flavor, and done in no time a weeknight pasta that doesn’t feel like just another plain bowl.
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Why I love this Recipe
I love this recipe because it hits that perfect balance of bright, cozy, and satisfying in under 30 minutes. The roasted red pepper sauce is super smooth thanks to a quick blend, and it brings so much depth without needing tons of ingredients. Toss it with bucatini, top it with big curls of Parmesan, and you have a pasta that looks restaurant worthy but fits right into your Wednesday night rotation. It is simple, pantry friendly, and the kind of dish that always gets a round of applause at the table.
This sauce is actually so delish you’ll probably want to eat it like a soup. And this Roasted Red Pepper Pasta is sure to become a staple for your weeknight meals!
Substitutions
🍝 Pasta Swaps
- Rigatoni or penne — the sauce clings beautifully in all those ridges.
- Spaghetti or fettuccine — great if you love a silky twirl.
- Orecchiette or shells — perfect for catching sauce in every bite.
- Gnocchi — for a richer, heartier twist.
🌶 Roasted Red Pepper Substitutes
- Jarred roasted peppers — total time saver and just as flavorful.
- Fresh bell peppers — roast them yourself until blistered.
- Sun-dried tomatoes — bring a more intense, tangy depth.
🧄 Flavor Boosters
- A pinch of red pepper flakes — adds gentle heat.
- Smoked paprika or chili powder — gives it a roasted, smoky kick.
- Splash of white wine or lemon juice — brightens the sauce right up.
🧀 Creamy Add-Ins
- Parmesan or Pecorino Romano — sharp, salty perfection.
- Goat cheese or cream cheese — for a tangy, creamy texture.
- Ricotta or mascarpone — gives that luscious, velvety finish
🌿 Protein + Veggie Add-Ons
- Grilled chicken or shrimp — makes it a full meal.
- Italian sausage or pancetta — for smoky, savory flavor.
- Roasted zucchini, mushrooms, or spinach — fold in for extra color and texture.
- Top with fresh basil, parsley, or arugula for a pop of green.
🔥🍝 10 Tips + Tricks for the Best Roasted Red Pepper Pasta
- Roast the peppers until they’re really charred. Blackened skins mean deeper flavor. Don’t pull them too early the more char, the sweeter and smokier the sauce.
- Steam the peppers after roasting. Pop them in a bowl and cover with a plate or foil for 10 minutes. The steam loosens the skins and makes peeling them a breeze.
- Save some pasta water it’s liquid gold. The starch helps the sauce cling to every noodle and keeps things extra silky. Always pull a cup before draining.
- Blend the sauce until velvety. A high-speed blender gives you the smoothest texture. If it looks too thick, add a splash of warm pasta water to loosen it.
- Season at every step. Salt the water. Taste the sauce. Adjust after tossing. Layering seasoning makes the flavors pop and keeps the peppers from tasting flat.
- Add the cheese off the heat. Parmesan melts smoother when the pot isn’t blazing hot. Stir it in at the end for that glossy, restaurant-style finish.
- Finish with something bright. A squeeze of lemon, fresh basil, or even a pinch of red pepper flakes brings the whole dish to life and balances the sweetness of the peppers.
- Make it ahead-friendly. The sauce keeps beautifully in the fridge for a few days or the freezer for a couple months. Just thin with a little water when reheating and it tastes brand new.
Roasted Red Pepper Pasta
Creamy Bucatini with Roasted Red Pepper Sauce is an easy weeknight pasta packed with flavor, Parmesan, and bright pepper goodness. The best quick pasta dinner.
Ingredients
For the Pasta with Peas + Parmesan
- 1 lb bucatini
- shaved of parmesan cheese
- Kosher salt and freshly cracked black pepper to garnish
For the red pepper sauce
- 3 red bell peppers roasted and skins removed
- 1 shallot
- 2 cloves garlic
- 1 teaspoons kosher salt
- ¾ teaspoon freshly cracked black pepper
- 3 tablespoons olive oil
- 1 tablespoons red wine vinegar
Instructions
- Cook the bucatini according to the package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
- In a blender, combine the roasted red bell peppers, shallot, garlic, salt, pepper, olive oil, and red wine vinegar. Blend for 1–2 minutes until smooth and creamy.
- Return the drained pasta to the pot and pour in half of the red pepper sauce. Toss well to coat, adding small splashes of the reserved pasta water as needed to loosen the sauce.
- Add more sauce if desired, then transfer to a large serving platter. Top generously with Parmesan shavings and finish with a sprinkle of salt and freshly cracked black pepper.
Notes
- Roast the peppers until they’re really charred. Blackened skins mean deeper flavor. Don’t pull them too early the more char, the sweeter and smokier the sauce.
- Steam the peppers after roasting. Pop them in a bowl and cover with a plate or foil for 10 minutes. The steam loosens the skins and makes peeling them a breeze.
- Save some pasta water it’s liquid gold. The starch helps the sauce cling to every noodle and keeps things extra silky. Always pull a cup before draining.
- Blend the sauce until velvety. A high-speed blender gives you the smoothest texture. If it looks too thick, add a splash of warm pasta water to loosen it.
- Season at every step. Salt the water. Taste the sauce. Adjust after tossing. Layering seasoning makes the flavors pop and keeps the peppers from tasting flat.
- Add the cheese off the heat. Parmesan melts smoother when the pot isn’t blazing hot. Stir it in at the end for that glossy, restaurant-style finish.
- Finish with something bright. A squeeze of lemon, fresh basil, or even a pinch of red pepper flakes brings the whole dish to life and balances the sweetness of the peppers.
- Make it ahead-friendly. The sauce keeps beautifully in the fridge for a few days or the freezer for a couple months. Just thin with a little water when reheating and it tastes brand new.
Nutrition Information
Calories: 363kcal | Carbohydrates: 61g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 396mg | Potassium: 317mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1865IU | Vitamin C: 77mg | Calcium: 25mg | Iron: 1mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
I feel like this is a dumb question... but are the shallots and garlic raw?
yes!