Summer Roasted Red Pepper Penne Pasta Recipe

There's something magical about the smoky sweetness of roasted red peppers blending with perfectly cooked penne pasta on a warm summer evening. The creamy, vibrant sauce clings to each piece of pasta, offering a mouthful of sunshine in every bite.

I first made this Summer Roasted Red Pepper Penne Pasta after a trip to the local farmer's market left me with more peppers than I knew what to do with. Since then, it has become my go-to dish for alfresco dinners, potlucks, and quick weeknight meals alike.

Whether you're looking for a light yet comforting pasta dish or a clever way to use up fresh summer produce, this recipe will quickly become a seasonal staple in your kitchen.

Why You'll Love This Summer Roasted Red Pepper Penne Pasta

This pasta dish is about to win over your dinner rotation with its flavor, convenience, and versatility.

First and foremost, it’s a breeze to make. You can whip up the sauce while the pasta cooks, making it a true 30-minute meal. Perfect for those nights when time is short but taste still matters.

It’s incredibly budget-friendly. With just a few pantry staples and some fresh produce, you can create a vibrant meal that feels gourmet without the grocery bill to match.

The flavor is out of this world. Roasted red peppers give the sauce a deep, sweet smokiness, while garlic, onion, and a splash of cream round it out into something luxurious.

And let’s not forget how adaptable it is. Want to make it vegan? Easy. Looking to add protein? Toss in grilled chicken, shrimp, or chickpeas. This pasta plays well with whatever you've got.

No matter how you customize it, this dish delivers big flavor with minimal fuss.

Ingredients Notes

The beauty of this pasta lies in its simplicity. Every ingredient serves a purpose, coming together to create a dish that tastes like it took hours to make.

Roasted red peppers are the star of the show. You can use jarred for convenience, but if you have fresh peppers, roasting them at home brings an unmatched depth of flavor. Their natural sweetness is balanced by their slight smokiness, which gives the sauce its signature taste.

Penne pasta is ideal for this recipe. Its tube shape and ridges are perfect for catching every bit of the creamy sauce. If you don't have penne, rigatoni or fusilli work nicely too.

Garlic and onion provide the aromatic backbone. Sauteed until golden, they add a savory depth that enhances the sweetness of the peppers.

Heavy cream or half-and-half gives the sauce its velvety texture. You can lighten it with milk or use a dairy-free alternative like oat cream if needed, but the richness of cream creates a truly indulgent finish.

Parmesan cheese adds a salty, nutty note that ties everything together. Use freshly grated if possible for the best flavor and meltability.

As for equipment, you’ll need a blender or food processor to puree the sauce until smooth, and a large skillet for bringing everything together. That’s it!

How To Make This Summer Roasted Red Pepper Penne Pasta

Making this pasta is wonderfully straightforward, and the steps move quickly once you begin.

Start by boiling a large pot of salted water. Cook your penne pasta according to the package instructions until al dente. Reserve about a cup of the pasta water before draining — it will help loosen the sauce later if needed.

While the pasta cooks, prepare your sauce. In a skillet over medium heat, warm a bit of olive oil, then add your diced onion. Cook until softened and slightly golden, about 5 minutes. Add minced garlic and cook for another 1-2 minutes, just until fragrant.

Transfer the cooked onions and garlic to a blender along with your roasted red peppers and a splash of reserved pasta water. Blend until silky smooth. If you prefer a chunkier texture, pulse a few times instead of pureeing completely.

Return the sauce to the skillet and stir in your heavy cream. Bring it to a gentle simmer and let it cook for a few minutes to thicken slightly. Season with salt, pepper, and a pinch of red pepper flakes for a little heat if desired.

Add the drained pasta to the skillet and toss to coat in the sauce. If the sauce feels too thick, loosen it with a bit more pasta water until it reaches your desired consistency. Finish with a generous handful of freshly grated Parmesan and chopped fresh basil.

In about 30 minutes, you’ll have a silky, flavor-packed pasta dish that looks and tastes like it came from your favorite trattoria.

Storage Options

If you find yourself with leftovers, you're in luck – this pasta keeps well and reheats beautifully.

Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making for a delicious next-day lunch or dinner.

For longer storage, you can freeze the sauce on its own for up to 2 months. Simply reheat in a skillet and toss with freshly cooked pasta when ready to serve.

To reheat, add a splash of water or cream to loosen the sauce, then warm gently over medium heat. Stir frequently to prevent sticking or scorching.

Variations and Substitutions

One of the best things about this dish is how easy it is to tweak based on your mood or pantry.

For a vegan version, swap the cream for oat or cashew cream and omit the Parmesan, or use a plant-based alternative. The sauce remains luscious and flavorful.

Looking to add protein? Grilled chicken, Italian sausage, shrimp, or even white beans all work beautifully. Stir them in just before serving to keep the texture right.

Want to turn up the heat? Add a diced chili pepper to the skillet with the onion and garlic or finish the sauce with a dash of hot sauce.

To make it gluten-free, simply use your favorite gluten-free pasta. Chickpea or lentil pasta adds an extra protein boost as well.

Feel free to add some green with a handful of baby spinach or sautéed zucchini stirred in at the end. Summer vegetables shine in this flexible recipe.

Experiment, taste, and make it your own – that’s the joy of summer cooking!

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