If you’re searching for an irresistible, weeknight dinner that brings everyone running to the table, let me introduce you to Roasted Red Pepper Pasta: A Family Favorite. This dish is the magic combination of silky fettuccine tossed in a velvety, smoky red pepper cream sauce, with plenty of garlic and Parmesan for depth and richness. It’s a cozy, beautiful meal that feels both comforting and a little bit fancy—no matter if you’re serving it to your family on a busy Tuesday or making it for friends on the weekend. Trust me, Roasted Red Pepper Pasta: A Family Favorite is a recipe you’ll turn to again and again.

Roasted Red Pepper Pasta: A Family Favorite Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is how it transforms a handful of simple ingredients into a gorgeous, flavor-packed meal. Each one plays a starring role, from the smoky-sweet roasted peppers to the creamy cheese and that essential touch of fresh basil. Here’s what you’ll need for Roasted Red Pepper Pasta: A Family Favorite, plus a few tips to make every bite sing.

Fettuccine (12 oz): Wide noodles soak up the sauce beautifully, but feel free to use your favorite shape.
Olive Oil (2 tablespoons): A good olive oil adds a fruity, rich base flavor that ties everything together.
Garlic (4 cloves, minced): Don’t skimp—garlic brings irresistible aroma and depth to the sauce.
Yellow Onion (1 small, chopped): The sweetness of onion rounds out the flavors and builds a solid base for the sauce.
Roasted Red Peppers (1 16-oz jar, drained): These are the key to that signature bright color and smoky-sweet flavor.
Salt (1 teaspoon): Balances and elevates all the other flavors in the dish.
Black Pepper (½ teaspoon): Adds a gentle heat and earthiness that pairs perfectly with the peppers.
Crushed Red Pepper Flakes (½ teaspoon, optional): A little heat goes a long way—add if you like a gentle spicy kick.
Heavy Cream (½ cup): This is what gives the sauce that dreamy, luscious creaminess.
Grated Parmesan Cheese (½ cup, plus more for garnish): For nutty, salty flavor and the irresistible texture you expect from classic Italian pasta.
Fresh Basil (for garnish): Torn or chopped, this herb adds a pop of color and a burst of freshness to finish the dish.

How to Make Roasted Red Pepper Pasta: A Family Favorite

Step 1: Cook the Pasta

Start by bringing a generous pot of salted water to a boil. Drop in your fettuccine (or pasta of choice) and cook according to the package until just al dente—this ensures your noodles have that perfect bite and won’t go mushy after tossing in the sauce. Once done, drain and set aside, reserving a cup of pasta water just in case you want to loosen the sauce later.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for four or five minutes, until it’s soft and just starting to turn golden. Next, add the minced garlic and cook for another thirty seconds—just until your kitchen smells impossibly good but before the garlic browns.

Step 3: Create the Roasted Red Pepper Base

Add the drained roasted red peppers to the pan and sauté for another two to three minutes. This warms them through and infuses them with the garlicky, oniony base you’ve built. You’ll notice the kitchen start to smell sweet and smoky!

Step 4: Blend for Silky Smooth Sauce

Transfer the red pepper mixture, carefully, to a blender, or use an immersion blender right in the pan. Blend until completely smooth and creamy—this is where you get the sauce’s signature, velvety texture. If you love a little texture, feel free to leave a few small bits.

Step 5: Finish the Sauce

Pour the puréed sauce back into the pan over low heat. Stir in the salt, black pepper, and red pepper flakes (if using). Next, add the heavy cream and stir gently until everything is well combined, giving the sauce its gorgeous, sunset-orange color.

Step 6: Stir in the Cheese

Add the grated Parmesan cheese and mix just until it’s melted and the sauce looks smooth and glossy. At this point, you’ll have a beautifully rich, creamy, aromatic sauce ready for your pasta.

Step 7: Combine and Serve

Add the cooked pasta directly to the sauce in the pan, tossing or gently folding until every noodle is evenly coated. Let it cook together for two extra minutes to help meld the flavors and finish with a swirl of extra pasta water, if needed, to reach your preferred consistency. Serve piping hot, garnished with more Parmesan and plenty of fresh basil for the full Roasted Red Pepper Pasta: A Family Favorite experience.

How to Serve Roasted Red Pepper Pasta: A Family Favorite

Garnishes

I love to shower my Roasted Red Pepper Pasta: A Family Favorite with a generous sprinkle of freshly grated Parmesan and lots of torn basil leaves. A crack of black pepper or a pinch of extra red pepper flakes can be just the thing for those who like a touch more spice. If you want to channel the feel of a trattoria, add a drizzle of really good olive oil before serving.

Side Dishes

This pasta begs for a crisp, leafy green salad tossed in a punchy vinaigrette—it helps balance the creaminess of the sauce. Warm, crusty bread is a must in my house for soaking up every last streak of that red pepper sauce. For a heartier meal, a platter of simply grilled chicken, shrimp, or garlicky sautéed mushrooms works perfectly on the side.

Creative Ways to Present

For a fun family dinner, serve Roasted Red Pepper Pasta: A Family Favorite piled high on a big platter and let everyone help themselves. If you’re making it for a dinner party, swirl individual portions with tongs into shallow bowls, topping each with an artfully placed basil leaf and a Parm crisp. Leftover sauce makes a fantastic dip for roasted veggies or bread, so save a little extra to enjoy the next day.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the pasta cool before transferring it to an airtight container. Stored in the fridge, Roasted Red Pepper Pasta: A Family Favorite will keep deliciously for up to three days. When you lift the lid, you’ll find that the flavors have cuddled up and gotten even cozier overnight.

Freezing

The sauce itself (before adding the cream and cheese) freezes brilliantly. Pour it into a freezer-safe container, leaving a little space for expansion, and it’ll keep for up to three months. When you’re ready, thaw overnight in the fridge, reheat gently, then swirl in the cream and cheese and toss with hot pasta for an almost effortless meal reminiscent of your first batch.

Reheating

To reheat, pop leftovers in a saucepan with a splash of milk or cream to loosen things up, then warm gently over low heat, stirring often. The microwave also works—just use short bursts and stir frequently for even heating. Top with fresh basil and a hit of Parmesan before serving for that just-cooked magic.

FAQs

Can I make Roasted Red Pepper Pasta: A Family Favorite vegan?

Absolutely! Swap out the heavy cream for coconut or cashew cream, and use your favorite dairy-free Parmesan alternative. You’ll still get a creamy, velvety sauce with all the irresistible flavor and none of the dairy.

What pasta shapes work best for this recipe?

Fettuccine is classic, but penne, rigatoni, linguine, or gluten-free options all work beautifully. Anything that holds onto the creamy sauce will make Roasted Red Pepper Pasta: A Family Favorite just as delightful.

How can I add protein?

Try tossing in cubes of grilled chicken, sautéed shrimp, or mushrooms for a vegetarian protein boost. Even cannellini beans are lovely stirred in for a plant-based twist.

Can I make the sauce ahead of time?

You sure can! Make the sauce a day or two in advance and store it in the fridge. When you’re ready to serve, gently reheat, swirl in the cream and cheese, then toss with hot pasta for an extra speedy dinner.

How can I adjust the spice level?

The red pepper flakes are totally optional and easy to tailor to your taste. Add more for a fiery kick, or leave them out for a milder, family-friendly version.

Final Thoughts

There’s a reason Roasted Red Pepper Pasta: A Family Favorite has become a signature comfort dish in my kitchen—it’s simple, gorgeous, and packed with bold flavor in every bite. I can’t wait for you to share it with your own family and friends. Give it a try, and watch those plates come back clean!

Roasted Red Pepper Pasta: A Family Favorite Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Roasted Red Pepper Pasta is a creamy and flavorful dish that is sure to become a family favorite. The combination of roasted red peppers, garlic, and Parmesan cheese creates a rich and satisfying sauce that pairs perfectly with your favorite pasta.

Ingredients

Scale

Pasta:

12 oz fettuccine or pasta of choice

Sauce:

2 tablespoons olive oil
4 cloves garlic (minced)
1 small yellow onion (chopped)
1 16-oz jar roasted red peppers (drained)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
½ cup heavy cream
½ cup grated Parmesan cheese (plus more for garnish)

Garnish:

fresh basil

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Instructions

Cook the pasta: Boil pasta until al dente, then drain and set aside.
Prepare the sauce: Sauté onion and garlic, add red peppers, blend until smooth, then add seasonings, cream, and cheese.
Combine: Toss cooked pasta in the sauce and cook briefly to meld flavors.
Serve: Garnish with Parmesan and basil before serving hot.