Roasted Red Pepper Pasta

The first time I made this pasta, I was standing in my kitchen on a random Tuesday evening, holding a jar of roasted red peppers from the grocery store and wondering if I could turn them into something that tasted like I'd spent hours in the kitchen. Twenty minutes later, my apartment smelled incredible, and I had a creamy, elegant dish that felt far too simple to be so satisfying. That moment taught me that sometimes the best meals come from happy accidents and a willingness to trust three good ingredients working together.

I served this to my sister last summer when she unexpectedly dropped by after work, complaining about being exhausted and hungry. By the time the pasta finished cooking, she was sitting at my counter watching the sauce turn this gorgeous coral color, and suddenly she wasn't tired anymore—she was just amazed that something so vibrant could exist in a regular skillet. That's when I realized this dish has a way of making people feel special without requiring you to be a special cook.

Ingredients

• Penne or rigatoni, 350 g (12 oz): Use the shape that feels right to you; these tubes trap the creamy sauce beautifully, but thin pastas work too if that's what you have.
• Kosher salt: Don't skip salting the pasta water generously—it's your only chance to season the pasta itself.
• Red bell peppers, 3 large roasted: If roasting fresh peppers, the charred skin actually adds depth, but jarred roasted peppers from the grocery store are honest and convenient.
• Olive oil, 2 tbsp: Use something you'd actually taste, because you will.
• Yellow onion, 1 medium diced: It sweetens as it cooks and becomes invisible in the sauce—the foundation no one notices but everyone tastes.
• Garlic cloves, 3 minced: Fresh garlic makes a real difference here; don't even think about the jarred version.
• Crushed red pepper flakes, 1/2 tsp optional: I always use them because the slight heat wakes up the sweetness, but respect your own spice tolerance.
• Smoked paprika, 1/2 tsp: This is the secret that gives the sauce depth and a whisper of smokiness.
• Soft goat cheese, 80 g (3 oz): The tanginess is non-negotiable; it's what stops this from being just another cream sauce.
• Heavy cream, 60 ml (1/4 cup): It mellows the goat cheese and creates a silky texture without drowning the pepper flavor.
• Salt and freshly ground black pepper: Taste as you go—the goat cheese and paprika already bring flavor, so you might need less than you'd expect.
• Fresh basil, 2 tbsp chopped: Add it right before serving so it stays bright and doesn't turn dark.
• Toasted pine nuts, 25 g (1/4 cup): They add crunch and richness; if you skip them, add something with texture so the dish doesn't feel one-note.
• Extra crumbled goat cheese optional: A little more on top never hurt anyone.

Instructions

Get your pasta water ready:

Fill a large pot with water, add a generous handful of kosher salt, and bring it to a rolling boil. The water should taste like seawater—this is your only seasoning for the pasta itself. While it heats, your kitchen fills with anticipation.

Cook the pasta:

Add your pasta and cook according to the package instructions until it's al dente, which means it has just a tiny bit of resistance when you bite it. Before draining, scoop out about 120 ml (1/2 cup) of that starchy pasta water and set it aside in a mug—it's liquid gold for loosening the sauce later.

Build the flavor base:

While the pasta cooks, heat your olive oil in a large skillet over medium heat. Add the diced onion and let it soften for about 5 minutes, stirring occasionally; you'll notice it becomes translucent and sweet-smelling. Add the minced garlic, red pepper flakes, and smoked paprika, stirring constantly for just 1 minute so the spices bloom and release their oils without burning.

Transform the peppers:

Add your roasted red peppers to the skillet and cook for 2–3 minutes, letting everything meld together. Then transfer everything to a blender (or use an immersion blender right in the pan) and purée until silky and smooth; some tiny flecks are fine, but you're aiming for a velvety sauce.

Create the creamy sauce:

Return the puréed mixture to the skillet over low heat and gently stir in the soft goat cheese and heavy cream, letting them melt together slowly. The sauce will go from vibrant red to a softer coral as the cream incorporates—this is where the magic happens. Taste it, adjust the salt and pepper, and resist the urge to turn up the heat.

Bring it all together:

Add your drained pasta to the skillet and toss everything until every strand is coated in that creamy sauce. If it feels too thick, pour in a splash of your reserved pasta water and keep tossing until the consistency feels right—it should be creamy but not gluey.

Finish and serve:

Transfer to plates or bowls immediately while everything is still warm. Top with chopped fresh basil, a generous scatter of toasted pine nuts, and extra goat cheese if you're feeling generous.

Pin Recipe

There's a moment when you stir that creamy sauce into the hot pasta and everything becomes coated in coral silk—that's when you know you've made something worth making. It's a small thing, but it's the kind of moment that makes you want to cook again tomorrow.

Why This Combination Works

Red peppers are naturally sweet, and when they're roasted, that sweetness deepens and becomes almost caramel-like. Goat cheese is sharp and tangy, so together they create this beautiful balance where neither one overpowers the other—it's like having a conversation between two people who actually listen to each other. The smoked paprika adds a quiet depth that makes people ask what your secret ingredient is, and cream ties everything together into something that feels luxurious without being heavy.

Shortcuts and Swaps

If you're short on time, jarred roasted red peppers are your friend and honestly taste nearly as good as homemade. Pine nuts can be swapped for walnuts, almonds, or even sunflower seeds if that's what you have in your pantry—the point is texture and a little richness. For a lighter version, use half cream and half pasta water, or skip the cream entirely and rely on the goat cheese to create creaminess; it's different but still delicious.

Pairing and Serving Suggestions

This pasta sings when served alongside a crisp green salad dressed with lemon and a simple olive oil vinaigrette—the acidity cuts through the richness and keeps your palate fresh. A glass of Sauvignon Blanc or even a light pinot grigio pairs beautifully, and honestly, garlic bread is never a mistake. For a heartier meal, roast some vegetables separately and serve them alongside, or add grilled chicken if you want protein.

• Fresh lemon juice squeezed over the top right before serving adds brightness that surprises people.
• If you're making this for guests, you can prepare the sauce an hour or two ahead and gently reheat it when you cook the pasta.
• Leftovers are genuinely good the next day, though you may need to loosen them with a splash of milk or pasta water when reheating.

Pin Recipe

This dish proved to me that elegant meals don't require elaborate instructions or a long ingredient list—they just require attention and ingredients that actually taste like something. Make it, enjoy it, and don't overthink it.

Recipe FAQs

→ What type of pasta works best for this dish?

Penne or rigatoni are ideal choices as they hold the creamy sauce well and complement the roasted pepper flavors.

→ Can I prepare the roasted red peppers in advance?

Yes, roasting peppers ahead saves time and intensifies their sweetness, making the cooking process quicker.

→ Is it possible to make this without dairy?

Substitute goat cheese with a plant-based alternative and heavy cream with a vegan cream to keep the creaminess without dairy.

→ How can I adjust the sauce consistency?

Use reserved pasta water to thin the sauce if it becomes too thick, allowing for better coating on the pasta.

→ What garnishes complement the flavors well?

Fresh basil and toasted pine nuts add aromatic and crunchy contrasts that enhance the overall taste.

→ Can I add some heat to the dish?

The crushed red pepper flakes included in the sauce provide a subtle hint of heat, adjustable to personal preference.