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Spicy Roasted Red Pepper Pasta

Updated: Feb 23

This pasta sauce was invented by accident when my next door neighbor brought me some leftover red pepper dip. We decided it would make a great pasta sauce so we got to work and the results were beyond amazing. And I just knew that I just had to develop it into a full on recipe for you. A few tries later and voila! A fool proof, sheet pan, all-made-in-one-dish pasta sauce was created! This recipe won’t take you more than 15 minutes of prep and the results are worth every second and more. Try it today and leave me a comment, letting me know what you think.


  • 1 lb pasta

  • 4 red bell peppers roughly chopped

  • 2 tomatoes roughly chopped

  • 1 red onion quartered

  • 5-6 garlic cloves smashed

  • 2 tbsp olive oil

  • 1 cup cream

  • 1-2 cups parmesan


  1. Preheat oven to 200°c

  2. Add all veggies to a heat proof skillet. You can also use a sheet pan. Drizzle with olive oil, salt, and pepper. Place in oven for 40 minutes.

  3. Boil pasta 1 minute less than package directions, reserve 2 cups of the pasta water. (You cam do this by scooping it right out of the pot with a ladle otherwise, drain the pasta over a bowl to catch its water.

  4. Remove cooked veggies from the oven and stir in cream and pasta water. Using an immersion blender blend until smooth. If you used a sheet pan, then remove veggies into a new container before completing this step. Alternatively you can use a blender or food processor after allowing the veggies to cool.

  5. Fold parmesan cheese into the sauce, taste and add more salt, pepper or parmesan to your liking.

  6. Add pasta and stir to combine. Serve with more grated parmesan and fresh parsley.

  7. For reheating: stir water into the pasta beforehand until it becomes saucy again. Water amount will depend on how much pasta is leftover so use 1/4 cup at a time.

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