Roasted Red Pepper Pasta Sauce (Creamy)
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This Roasted Red Pepper Pasta Sauce (Creamy) delivers a nutrient-rich, flavor-packed dinner in just 20 minutes. Blended roasted red peppers create a silky, vibrant sauce that’s both comforting and wholesome. Perfect for busy weeknights, this pasta is a dish both kids and adults will love.
Serve with Ciabatta Bread and an Orange Fennel Salad.
Quick Look: Roasted Red Pepper Pasta Sauce (Creamy)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Dietary Info: Vegetarian, can be made Gluten-free
- Method: Stove top
- Technique: Blend roasted red peppers with ricotta, olive oil, garlic, and seasonings until smooth and creamy, then toss with hot pasta to coat evenly.
- Flavor & Texture: Creamy and slightly sweet with a silky, velvety texture.
Why This Simple Sauce Stands Out
This creamy ricotta roasted red pepper sauce is the kind of recipe that feels a little special without requiring much effort. Everything comes together in minutes, just blend and toss, and you’re left with a smooth, creamy sauce that clings perfectly to pasta. The roasted red peppers add a subtle sweetness while the ricotta keeps it light and balanced.
The texture is silky and rich without being heavy, making it easy to keep going back for another bite. It’s simple but full of flavor, and works just as well for a quick weeknight dinner as it does for something a little more elevated with minimal extra effort.
Try my Creamy Sun Dried Tomato Pasta and Nduja Pasta Sauce.
Made With Amore,
“This sauce is delicious and so easy to make. Packs a nice punch of flavor. I love the little tang it has. Another great one Elena!”
– Amanda
Table of Contents
- Quick Look: Roasted Red Pepper Pasta Sauce (Creamy)
- Why This Simple Sauce Stands Out
- Simple Ingredients
- Variations & Substitutions
- How To Make Roasted Red Pepper Pasta Sauce (Creamy)
- Roasted Red Pepper Pasta Sauce (Creamy) FAQs
- Serving Suggestions
- Recipe Tips
- More Creamy Italian Pasta Recipes
- Roasted Red Pepper Sauce Recipe
Simple Ingredients
These are the key ingredients that come together to create this creamy, flavorful dish.
- Ricotta Cheese: Smooth, mild, and creamy
- Canned Roasted Peppers: The star of the show
- Sun-dried Tomatoes: These will bring out and complement the flavor of the red peppers
- Pasta of Choice: I like short or long pasta for this recipe as both will coat the pasta beautifully
- Garlic: A little kick of flavor
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Use a Different Cheese: Swap ricotta with mascarpone for an even richer version. You’ll like my Pasta and Peas Recipe with Mascarpone and Pasta with Tomatoes and Mascarpone.
- Add Heat: Add a pinch of red pepper flakes for heat. Try my Nduja Pasta Sauce.
- Mix in Veggies: Stir in sautéed spinach or zucchini for a veggie boost.
- Add Protein: Top or serve with chicken or fish for added protein. I like to serve with Baked Cod (Crispy).
How To Make Roasted Red Pepper Pasta Sauce (Creamy)
Smoky, sweet and slightly tangy, jarred roasted red peppers create the most delicious pasta sauce! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- In a high-speed blender or food processor, add the ricotta, roasted red peppers, garlic, sun-dried tomatoes, olive oil, fresh basil, and salt.
- Blend on high for 1–2 minutes, stopping to scrape down the sides as needed, until the sauce is completely smooth and creamy. Set aside.
- Bring a pot of water to a rolling boil and add salt. Add the pasta and cook according to package directions until al dente. Before draining the pasta, scoop out 1 cup of the pasta cooking water. Add about 1/2 cup of the reserved water into the blender with the sauce. Pulse a few times until the sauce becomes silky and pourable. Add more water as needed, depending on your desired consistency.
- Drain the pasta and transfer it to a large serving bowl while still hot. Pour the sauce over the pasta and toss well to coat every piece evenly.
- Add the grated Parmigiano Reggiano and toss again until incorporated and melted into the sauce.
- Garnish with fresh chopped basil and serve immediately.
Roasted Red Pepper Pasta Sauce (Creamy) FAQs
Store leftovers in an airtight container in the refrigerator for up to 3 days To reheat, warm gently on the stovetop with a splash of water or milk to loosen the sauce
Both short pasta like penne or rigatoni and long pasta like spaghetti or fettuccine work beautifully.
Yes! Roast fresh red peppers until charred, peel, and blend them.
Serving Suggestions
This creamy ricotta roasted red pepper sauce is perfect tossed with your favorite pasta, and pairs beautifully with a fresh salad featuring Creamy Italian Dressing or Easy Steamed Asparagus for a well-rounded meal. For extra protein, serve it alongside Breaded Chicken Cutlets or Pan Seared Shrimp . To finish the meal, a light dessert such as Italian Lemon Ricotta Cake, making the perfect ending to this vibrant, Italian-inspired dinner.
My Pro Tips
Recipe Tips
- Use whole milk ricotta for the creamiest texture and best flavor
- Blend the sauce until completely smooth for a silky finish
- Always reserve pasta water, it is essential for emulsifying the sauce
- Toss the pasta with the sauce while hot so it absorbs all the flavor
- Do not rinse the pasta, the starch helps the sauce cling beautifully
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More Creamy Italian Pasta Recipes
Roasted Red Pepper Sauce
Ingredients
- 1 pound pasta of choice, rigatoni, penne, or spaghetti
- 2 cloves garlic, peeled and quartered
- 2 tablespoons extra virgin olive oil
- 1 16-ounce container whole milk ricotta cheese, I love the ‘ricotta con latte’ if you can find it
- 1 12-ounce jar roasted red peppers, drained well
- 1/4 cup sun-dried tomatoes in oil, drained
- 2 tablespoons fresh basil, torn
- 1 teaspoon kosher salt, plus more for pasta water
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- 1 cup reserved pasta water, you may not use all
- Fresh basil, chopped, for garnish
Instructions
- Make the sauce: In a high-speed blender or food processor, add the ricotta, roasted red peppers, garlic, sun-dried tomatoes, olive oil, fresh basil, and salt. Blend on high for 1–2 minutes, stopping to scrape down the sides as needed, until the sauce is completely smooth and creamy. Set aside.
- Boil the pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt, the water should taste like the sea. Add the pasta and cook according to package directions until al dente.
- Reserve pasta water: Before draining the pasta, carefully scoop out 1 cup of the pasta cooking water and set aside.
- Loosen the sauce: Add about 1/2 cup of the hot reserved pasta water directly into the blender with the sauce. Pulse a few times until the sauce becomes silky and pourable. Add more water as needed, depending on your desired consistency.
- Combine pasta and sauce: Drain the pasta and immediately transfer it to a large serving bowl while still hot. Pour the sauce over the pasta and toss well to coat every piece evenly. Add additional pasta water, a little at a time, if needed to loosen the sauce.
- Finish and serve: Add the grated Parmigiano Reggiano and toss again until incorporated and melted into the sauce. Garnish with fresh chopped basil and serve immediately.
Notes
- Use whole milk ricotta for the creamiest texture and best flavor
- Blend the sauce until completely smooth for a silky finish
- Always reserve pasta water, it is essential for emulsifying the sauce
- Toss the pasta with the sauce while hot so it absorbs all the flavor
- Do not rinse the pasta, the starch helps the sauce cling beautifully
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this sauce today, I didn’t have fresh basil and garlic so used dry herbs turned out good but I will use fresh next time
So happy you loved it! Yes, try it with the fresh next time :).
One of my very favorite meals! So delicious & so easy!
Happy you love it! So easy too!
Loved this simple but flavorful dish! My kids couldn’t get enough of it, perfect for a rushed weeknight. I’ve also had family over and served this dish with bruschetta and salad and everyone asked for the recipe. This is a must try recipe!
I love how easy it is! We’ve added grilled shrimp on the side and it is so yummy too.
This sauce is delicious and so easy to make. Packs a nice punch of flavor. I love the little tang it has. Another great one Elena!
Yes! So easy to make too! Thank you.
So easy and so creamy! Was looking for a quick pasta for dinner that had a new element for my kiddos to try. Creating pink sauce makes red peppers easy for kids. I made it with rigatoni, next time I’ll use a slightly smaller shape like penne I think. We added peas and sprinkled with feta cheese on top.
I warmed up some mini pita breads to dip in the sauce on the side. So yum.
Yay! So happy everyone loved it! I love your additions to the dish.
Delicious and super easy!
Happy you loved it, Dani!
The sauce was so easy, I couldn’t believe how delicious it turned out. I made a batch to keep at work and throw on pasta for an easy lunch.
I love it as a dip too!