Can I use fresh roasted peppers instead of marinated ones?

Yes, you can use fresh roasted peppers instead of marinated ones. Just make sure to season them well with olive oil, salt, and pepper when roasting to enhance their flavor.

How do I make the sauce spicier?

To add some heat to your Creamy Roasted Red Pepper Pasta Sauce, you can incorporate red pepper flakes or even fresh jalapeños into the mix. These additions will provide a nice contrast to the sweetness of the roasted peppers.

Can I make this sauce ahead of time?

Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator. Just reheat gently on the stove while stirring occasionally, and add a bit of reserved pasta water to adjust the consistency.

What is the best pasta to use with this sauce?

This sauce pairs well with a variety of pasta types, but penne or fettuccine are particularly good choices. They hold the sauce well and provide a satisfying bite.

Can I make this sauce dairy-free?

Yes, you can make this sauce dairy-free by substituting heavy cream with coconut cream or an unsweetened dairy-free cream alternative. Adjust seasoning as needed to balance the flavors.

Creamy Roasted Red Pepper Pasta Sauce

Ingredients

Units Scale

2 tbsp Butter
1 cup Marinated roasted peppers
3 cloves Garlic
Salt to taste
Fresh ground pepper to taste
1 tsp Dried basil
1 cup Heavy cream
1/2 lb Pasta
1/2 cup Reserved pasta water

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Instructions

Purée the marinated roasted peppers and crushed garlic in a food processor until smooth.
Melt the butter in a small saucepan over medium-low heat.
Add the crushed garlic to the melted butter and sauté for about one minute.
Stir in the puréed peppers, seasoning with salt and black pepper. Cook until the sauce thickens slightly, about two minutes.
Add the dried basil and heavy cream, continuing to cook for 6-10 minutes.
Mix in the cooked and drained pasta, adjusting the consistency with reserved pasta water as needed.

Notes

Don’t skip adding pasta water; it helps thin the sauce to the right consistency. Use half-and-half instead of heavy cream for a lighter sauce.

Author: james_walker
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main course
Method: Blending and Cooking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 500mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 10g
Cholesterol: 60mg