Can I use fresh roasted peppers instead of marinated ones?

Yes, fresh roasted peppers can be used instead of marinated, but you may want to add some olive oil and a bit of vinegar for flavor. Marinated peppers have added spices that enhance the sauce, but fresh roasted peppers are a great alternative.

What pasta works best for this sauce?

This sauce pairs beautifully with most pasta shapes, but I recommend fettuccine or penne. These pasta types hold the creamy sauce well and provide a delightful mouthfeel.

Is this sauce suitable for freezing?

While creamy sauces can be tricky to freeze, you can freeze this sauce. However, be prepared that the texture may change slightly upon thawing. It's best enjoyed fresh, but freezing is a feasible option.

How can I make this sauce spicy?

To add heat, you can include red pepper flakes when cooking the sauce or blend in some jalapeños or serrano peppers. Adjust the spice level based on your preference!

Can I make this sauce dairy-free?

Absolutely! Use coconut cream instead of heavy cream for a dairy-free alternative. This substitution adds a slightly different flavor while keeping the creamy texture intact.

Creamy Roasted Red Pepper Pasta Sauce

Ingredients

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 or blender until smooth.
Melt the butter in a small saucepan over medium-low heat.
Add the crushed garlic and sauté for about one minute until fragrant.
Incorporate the pureed peppers into the saucepan, seasoning with salt and black pepper to taste, and cook until thickened (around two minutes).
Stir in the dried basil and heavy cream, cooking for an additional 6-10 minutes until desired thickness is achieved.
Add the cooked and drained al dente pasta into the sauce, allowing it to absorb flavors, and use reserved pasta water as needed for consistency.

Notes

For a dairy-free version, you can use coconut cream instead of heavy cream. Always reserve some pasta water for adjusting the sauce’s consistency.

Author: isabella-moreno
Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 300mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 7g
Cholesterol: 85mg