Roasted Red Pepper Pasta Sauce: Best busy weeknight recipe

Imagine a pasta sauce so vibrant, so velvety, that it transforms a simple weeknight dinner into something truly special. That’s exactly what this roasted red pepper pasta sauce delivers. Sweet roasted red peppers, caramelized onions, and garlic come together with a touch of tomato paste and cream for a sauce that’s both comforting and bright. Whether you’re cooking for yourself or feeding a crowd, this sauce is about to become your new go-to.

Key Ingredients

The magic of this sauce lies in its simplicity. Roasting the peppers and aromatics brings out their natural sweetness and depth, while a few pantry staples add richness and balance. It’s a flavor combination that’s hard to resist.

Ingredients List

Ingredient	Amount
Red peppers, cut into large slices	3 medium (420 g)
Sweet white onion, cut into wedges	1 medium (230 g)
Garlic cloves	8
Olive oil and kosher salt (for roasting)	As needed
Penne rigate or tube-shaped pasta	10 oz (255 g)
Butter or olive oil	1 tbsp
Cashew milk or creamy milk	1/2 cup (110 ml)
Pasta water	1/4 cup (45 ml)
Tomato paste	1 tbsp
Dried oregano	1 tbsp
Red pepper flakes	1 tsp*
Kosher salt	1 tsp, plus more as needed
Finely grated parmesan or nutritional yeast	For serving

Helpful Tools

To make this sauce, you’ll want a few key tools on hand:

• 
  
  • A sturdy baking sheet for roasting
  
  
  
  • Parchment paper for easy cleanup
  
  
  
  • A high-powered blender for the smoothest sauce
  
  
  • A large pot for cooking your pasta

Pro-Tips

Want to take your roasted red pepper pasta sauce to the next level? Here are some tips to keep in mind:

1. 
   
   • Don’t rush the roast: Let the peppers and onions get nicely charred for the best flavor. This step is key to developing that deep, sweet taste.
   
   
   
   
   • Reserve your pasta water: That starchy water helps the sauce cling to the pasta and creates a silky texture. Never skip this step!
   
   
   
   
   • Taste as you go: Adjust the salt and red pepper flakes to suit your preference. Remember, you can always add more, but you can’t take it away.
   
   
   
   
   • Blend until ultra-smooth: For the creamiest sauce, blend for at least 2-3 minutes. You want it totally velvety.
   
   
   • Try a protein boost: For a heartier meal, toss in some grilled chicken or shrimp. Parmesan Chicken Pasta is a great pairing if you want to add some extra protein to your plate.

How to Make Roasted Red Pepper Pasta Sauce

1. 
   
   • Preheat and prep: Set your oven to 450°F and line a baking sheet with parchment paper.
   
   
   
   
   • Roast the veggies: Toss red peppers, onion, and garlic with olive oil and salt. Roast for 25-30 minutes until slightly charred.
   
   
   
   
   • Cook the pasta: While veggies roast, cook pasta according to package directions. Reserve 1/4 cup pasta water before draining.
   
   
   
   
   • Blend the sauce: Combine roasted veggies, cashew milk, pasta water, tomato paste, oregano, red pepper flakes, and salt in a blender. Blend until smooth and creamy.
   
   
   • Combine and serve: Pour sauce over pasta, heat gently, and stir until sauce clings. Adjust seasoning and top with parmesan or nutritional yeast.

Variations

Once you’ve mastered the classic version, try these tasty twists:

• 
  
  • Add smoked paprika: For a subtle smoky flavor, add a teaspoon of smoked paprika to the sauce.
  
  
  
  
  • Make it vegan: Use olive oil instead of butter and nutritional yeast in place of parmesan for a dairy-free version.
  
  
  • Boost the veggies: Stir in sautéed spinach, mushrooms, or zucchini for extra nutrition and color.

Print