Roasted Red Pepper Pasta

You know I love a sauce! Pesto, Tzatziki, Basil Vinaigrette you name it. It's an easy way to jazz up and meal and this Roasted Red Pepper Pasta made with the most delicious Roasted Red Pepper Sauce is front and center today.

 

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.