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Add a little magic to your next pasta night with this Roasted Red Pepper Sauce. Smooth and rich with the perfect balance of smoky-sweet roasted red bell peppers, robust Italian seasonings, and a hint of luscious cream, it’s an irresistibly delicious twist on classic pasta sauce. The best part, you’ll need just 10 simple ingredients you probably already have on hand to make it!  

“Red pepper sauce is one of my favourite pasta sauces and your version is absolutely perfect! Love all the layers of flavour you put into this sauce. It’s SO VERY GOOD!!

– MARIYAH
Overhead photo of cooked pasta with roasted pepper cream sauce and grated parmesan cheese in a serving bowl.

Update: This recipe was originally published in May 2021. I made edits to the article below to include more information about this homemade pasta sauce with bell peppers. 

Hi, friends! Ready to take your pasta game to the next level? Let’s dive into this roasted red pepper sauce recipe that’s sure to wow your taste buds:

Table of Contents

About this roasted red pepper sauce

If you’re looking for an easy and quick elevated pasta sauce recipe, look no further – this roasted red pepper sauce is the answer to your weeknight dinner prayers! Imagine a luscious, velvety sauce that’s packed with the smoky sweetness of roasted red peppers, pungent garlic, aromatic onions, salty Parmesan, and a touch of heavy cream. 

And, you won’t believe how easy it is to make this delicious pasta sauce with red peppers. All that stands in your way is 10 simple ingredients and 30 minutes.

Whether you’re cooking for a casual family meal or impressing guests for a special occasion, this creamy roasted red pepper pasta sauce is a sure-fire crowd-pleaser. Serve it over rigatoni, penne, or even a fresh batch of gnocchi or ravioli for a comforting dish everyone will love. Or, use it as a dipping sauce alongside crusty bread, mozzarella sticks, or grilled chicken. And try it as a spread for sandwiches and subs. Trust me, this is one sauce you’ll want to make again and again!

If you’re looking for more deliciously easy homemade sauces for your next pasta night, be sure to try these fan-favorites next: Philadelphia Cream Cheese Sauce, Mushrooms Marsala Sauce, and Beef Short Rib Bolognese Sauce.

Why you’ll love this recipe

  • Simple Ingredients. Made with pantry staples and readily available red bell peppers, this recipe is easy to prepare with ingredients you likely already have on hand.
  • Balanced Flavors. The smoky sweetness of roasted red peppers combined with aromatic garlic and onions, savory italian seasonings, and rich tomato paste creates a perfect harmony of delicious flavors.
  • Luxurious, Creamy Texture. The addition of just a touch of heavy cream gives this bell pepper sauce a rich, velvety consistency that feels super indulgent.
  • Family-Friendly. Its crowd-pleasing taste and versatile nature make red pepper sauce recipe a hit for all ages and any occasion.
  • Customizable. Add a splash of red wine, swap the herbs, or toss in a pinch of red pepper flakes to tailor the sauce to your taste.
  • All-Season Recipe. This cozy, warming pasta sauce with bell peppers is perfect for any time of the year – from summer al fresco dining to winter dinners.
Overhead photo red bell peppers, tomato paste, basil, parmesan cheese, heavy cream, and seasonings neatly arranged on a kitchen counter.

What is roasted red pepper pasta sauce

Roasted red pepper sauce is an Italian-American vegetable-based pasta sauce. There are many versions of this quick-cooking sauce; however it always features roasted red bell peppers, aromatics (shallot/garlic), stock (or broth) and Italian seasonings. Some versions may also include heavy cream (or vegan alternative), butter, parmesan and fresh herbs, such as basil.

Roasted red pepper sauce is commonly used on pasta; however, it’s equally delicious on chicken, fish, and meatballs. Plus, it can be served as a dipping sauce or as a replacement for jarred pasta sauces in recipes (try using it instead of spaghetti sauce!)

Is it spicy?

Red pepper sauce is not spicy at all and shouldn’t be confused with a hot sauce! Instead, this creamy sauce offers a lightly sweet and rich flavor with a touch of smoky, slightly charred taste from the roasted bell peppers.

Overhead photo of chopped roasted red peppers and basil in the bowl of a food processor.

Ingredients for red pepper sauce

Here’s what you’ll need to make this luxurious bell pepper pasta sauce:

  • Peppers: Fresh red bell peppers are the star ingredient in this sauce. You can use fresh bell peppers or a jar of roasted bell peppers. However, using fresh bell peppers is the most economical route. Plus, roasting the veggies yourself lends the best flavor.
  • Garlic: Three cloves of fresh garlic add the perfect touch of pungent flavor.
  • Shallots: Two medium shallots provide a touch of delicate, slightly sweet onion flavor. Swap: For a stronger onion flavor, use half a large yellow or sweet onion instead.
  • Seasonings: A combination of Italian seasoning, paprika, red pepper flakes, kosher salt and ground black pepper all provide a ton of flavor.
  • Tomato Paste: Four tablespoons of tomato paste help thicken the sauce and provide a depth of rich tomato flavor.
  • Stock: You can use chicken stock or use vegetable stock. But, make sure you are using no- or low-sodium stock so you can control the level of saltiness in this sauce. Swap: You can use water in a pinch.
  • Vinegar: A combination of balsamic and red wine vinegars add a touch of complex flavor while also bringing out the natural flavors in this sauce.
  • Cream: ¾ cup of heavy cream provides a creamy, luxurious mouthfeel. You can adjust the amount of cream to taste.
  • Cheese: 1/3 cup of pecorino adds a hint of nutty, salty flavor. Make sure you grate the cheese yourself for the best flavor. Swap: Use parmesan if you prefer a stronger and tangier flavor.
  • Herbs: Fresh herbs provide a ton of bright flavor that really make this sauce sing! Fresh basil is a must for me, but you can also throw in some fresh parsley, oregano or thyme if you like.

Recipe variations

While I love this recipe for red pepper sauce the way it is, it’s easy to customize to suit your taste. Here are a few ways you can switch it up:

  • Spicy Roasted Red Pepper Sauce: If you like a little fiery heat, add 1/2 teaspoon or more of red pepper flakes for a hot kick.
  • Vegan Version: Swap the heavy cream for coconut cream and use nutritional yeast instead of pecorino for a dairy-free version.
  • Pesto-Inspired Twist: Add a handful some sun-dried tomatoes for a twist on tomato pesto.
  • Herby Bell Pepper Sauce: Add a combination of fresh herbs, like basil, parsley, and oregano for a fresh, herbaceous twist. 
  • Gluten-free Pasta Sauce: Make sure you serve this sauce with your favorite gluten-free pasta of choice!
Overhead photo cooked pasta noodles and pasta sauce with red peppers in a white pot - before being stirred together.

How to make roasted pepper pasta sauce

This creamy bell pepper pasta sauce is made from pantry staples, plus it’s extremely easy to prepare and can be ready in 35 minutes or less!

  1. Cook Veggies and Aromatics: Heat oil in a heavy saucepan over medium heat. Add the shallot and garlic, along with a generous pinch of salt and pepper. Cook, stirring often, until the shallots are soft. Add the Italian seasoning, paprika, and red pepper flakes. Cook for 1 minute, stirring the combine. Add in the tomato paste and cook, stirring, until the paste coats the vegetable.
  2. Add Roasted Red Peppers: Add the roasted red peppers to the pot. Stir, using the moisture from the peppers to deglaze the pan, scraping up any brown bits from the bottom of the pan. Cook for 1 minute and then remove pot from heat.
  3. Blend Pasta Sauce with Bell Peppers: Transfer bell pepper mixture to a high-speed blender or food processor. Add in a little stock along with both vinegars and half of the basil leaves. Blend until creamy and smooth and then adjust the flavors to suit your taste.
  4. Simmer Sauce: Transfer the roasted red pepper mixture back to the pot and place over medium-low heat. Bring the mixture to a gentle simmer and stir in the remaining stock. Simmer, stirring occasionally, until the sauce is slightly thick. Stir in the heavy cream, remaining basil leaves, and the parmesan cheese. Taste and adjust for seasoning with salt, pepper, crushed red pepper flakes and fresh herbs.
  5. Serve Roasted Pepper Sauce: Ladle or toss the sauce with warm pasta or meatballs; drizzle it over chicken, fish, meat or eggs; or use in your favorite recipe! Enjoy.

Follow these chef expert tips for the most success!

  • Roast Bell Peppers Yourself. If you’re looking for the best tasting roasted pepper sauce, you’ll want to roast the red bell peppers yourself. The entire process is pretty quick and painless.
  • Or Save Time with Jarred. If you’re in a pinch, jarred peppers are super convenient, so don’t hesitate to use them. Just keep in mind that roasting your own really brings out the sweet, smoky flavor that really shines in this sauce. But, use what you love.
  • Taste as You Cook. A major difference between a home cook and a chef? We season as we go! Don’t be afraid to lightly salt and pepper each layer on the recipe – it will make all the difference in the overall flavor.
  • Blend Until Smooth. For a silky-smooth lusciously creamy sauce, you’ll need to blend it well. But, don’t worry, a food processor makes quick work out of this step.
  • Adjust Sauce to Suit Your Tastes. Make sure you give the roasted pepper cream sauce a taste before serving it with pasta, chicken, meatballs, or what-not. A pinch of salt or Italian seasonings, a drizzle of cream or vinegar, or a scattering a fresh herbs is sometimes all it takes to make the recipe come to life.

Step-by-step photos: making this recipe at home

Please scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.

Overhead photo collage of how to make roasted red pepper sauce for pasta at home.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use jarred roasted red peppers instead of fresh ones?

Absolutely! If you need to get dinner on the table in a hurry, by all means use the convenient store-bought jar of roasted red bell peppers.

You will need 1 ½ (16 ounce) jars of peppers for this recipe. Before using the roasted red peppers, make sure you drain as much liquid as possible from the jars to ensure you don’t water down the creamy red pepper sauce.

Also, it is important to note, that peppers in a jar offer significantly less flavor than freshly roasted bell peppers. So, to make up for the rich, complex taste, you may want to consider slightly increasing the amount of Italian seasoning and smoked paprika in the recipe.

Can I add meat to this roasted pepper sauce?

For sure! If you prefer heartier sauce, simply add your favorite meat. For ease and convenience, ground meats, like ground chicken, ground pork, or ground turkey work best. Just make sure you cook the meat first and then stir it into the bell pepper sauce before serving.

How can I use leftover bell pepper sauce?

A better question is how CAN’T you use this sauce?

  • Try it as a traditional pasta sauce for noodles or lasagna.
  • As a delicious pepper dip for appetizers, such as mozzarella sticks and fries.
  • Serve it up as a spread for sandwiches and wraps.
  • Dollop it over grilled chicken, fish, or steaks as a serving sauce.
  • Or use this red pepper sauce as a substitute for pasta and spaghetti sauces in recipes.

Can I make this roasted pepper cream sauce in advance?

You bet. You can make this homemade roasted red pepper sauce up to three days ahead of time. Simply prepare the sauce in advance and allow it to cool on the counter to room temperature. Once cool, transfer the sauce to an airtight container and store it in the refrigerator until ready to use.

Serving pasta sauce with red peppers

Common serving suggestions

  • With Pasta. The obvious way to serve this sauce is with any al dente cooked pasta shape you love.
  • As a Pizza Sauce. Give pizza night a twist and spread a thin layer of roasted pepper sauce over pizza dough before adding your favorite toppings and baking for a deliciously different pizza night.
  • Over Grilled Fish or Shrimp. Drizzle a little bit of this red sauce over mild grilled seafood for a burst of smoky-sweet flavor.
  • As a Dipping Sauce. Move over marinara, there’s a new dipper in town! Try this red pepper sauce with mozzarella sticks, French fries, fried ravioli, oven baked zucchini sticks, and more.
  • Chicken Parmesan with a Twist. Prepare your favorite chicken parmesan cutlets, top red pepper sauce and a slice of mozzarella before baking in the oven until the cheese melts.
  • Make a Meatball Sub. Toss baked Italian chicken meatballs in this creamy sauce, load them in a hoagie roll and top with provolone cheese. Give the subs a quick toast before serving and enjoy.

Unique serving ideas

  • With Roasted Vegetables. Toss roasted mushrooms, eggplant, or zucchini with this creamy peppery sauce for a hearty vegetarian side or lighter main.
  • Over a Grain Bowl. If you love a dollop of pesto on grain bowls, you’ve got to try a little bit of this sauce instead! It pairs great with quinoa, couscous, and even farro. I personally love it with this Israeli couscous salad recipe.
  • Spread for Sandwiches and Wraps. Skip the mayonnaise and mustard and use red pepper sauce as a delicious condiment for your favorite wrap and sandwich recipes instead.
  • As a Sauce for Red Pepper Risotto. Stir a little bit of sauce into creamy red pepper risotto with shrimp to take the dish to a whole new level of yum.
  • Use it to With Eggs. Replace the tomato sauce with this roasted bell pepper sauce and poach eggs to make Shakshouka. And you can stir it into creamy scrambled eggs or dollop it on creative deviled eggs made with red peppers for added flavor.
  • Pasta Bakes and Lasagnas. Swap out the tomato sauce and use this peppery sauce in Italian pasta casseroles, spaghetti bakes, lasagnas, sausage baked zitis, and more. Or swap out the tomato sauce and use it in this delicious lasgana-like pesto spaghetti squash.
Action photo of a spoon scooping roasted red pepper sauce pasta from a bowl.

Storing leftovers

Storage instructions

  • Cool It. Allow the pasta sauce made from roasted red peppers to cool completely to room temperature.
  • Store It. Once cool, transfer the sauce to an airtight container and store in the fridge for up to 4 to 5 days.

Freezing instructions

With one easy modification this homemade red pepper sauce stores beautifully in the freezer. To preserve the quality of this creamy red pepper sauce, I recommend using freezer-safe glass container or a double layer of heavy-duty freezer bags.

  1. Prepare sauce, omitting cream. Prepare the sauce according to the recipe instructions; however, omit adding the heavy cream in the last step.
  2. Cool the sauce. Let the sauce cool completely to room temperature.
  3. Transfer sauce to containers. Once the sauce is cool,
  4. Store it. Divide the sauce into storage containers, making sure to leave enough room (headspace) for the sauce to expand. Then, stash the sauce in the freezer for up to 3 months.
  5. To use: When ready to use, you can reheat the sauce using one of the methods below.  Stir the heavy cream into the sauce during the last few minutes of reheating.

Reheating instructions

Depending upon your preference, you can reheat this sauce directly from the freezer or you can thaw it overnight in the refrigerator for quicker reheating the next day.

  • Stovetop (from freezer or refrigerator): Transfer leftover pasta sauce to a saucepan. Place the saucepan on the stove and reheat gently over low to medium-low heat, stirring occasionally. Cook the sauce until it’s warm throughout. Serve over hot pasta or use instead of pasta sauce in your recipe of choice.
  • Microwave (from refrigerator only): Transfer the sauce to a microwave-safe container. Place a lid on the container to prevent splatter, leaving the lid slightly cracked at the side to form a vent. Reheat on high, in one-minute intervals, stirring in between, until the sauce is warm throughout.
  • Tip for reheating: If you are reheating sauce you stored in the freezer, don’t forget to stir the heavy cream into the sauce during the last few minutes of cooking. And, of the sauce thickened up during storage, stir in a tablespoon or two of stock, cream or water to loosen it up.
Close-up photo of bell pepper pasta sauce pasta garnished with grated parmesan and fresh basil leaves.

This easy roasted red pepper pasta sauce is the perfect way to take weeknight dinners to the next level! With just a few simple pantry staples, homemade sauces don’t get any more delicious (or easy) than this!

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More red pasta sauce recipes!

If you love this spaghetti sauce, try one of these delicious recipes next:

Overhead photo of cooked pasta with roasted red pepper sauce and basil in a serving bowl.

Roasted Red Pepper Pasta Sauce

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Optional: Roasting Peppers: 25 minutes
Servings: 7 servings
Print Recipe Pin Recipe
Add a little magic to your next pasta night with this Roasted Red Pepper Sauce. Smooth and rich with the perfect balance of smoky-sweet roasted red bell peppers, robust Italian seasonings, and a hint of luscious cream, it’s an irresistibly delicious twist on classic pasta sauce. The best part, you’ll need just 10 simple ingredients you probably already have on hand to make it!  

Equipment

  • 1 Large Baking Sheet (optional)
  • 1 Large Bowl (optional)
  • 1 Heavy Saucepan or Dutch Oven

Ingredients 

  • 3 large Roasted Red Bell Peppers (substitution: 24-ounce Jar Roasted Red Peppers) (SEE NOTES)
  • 3 cloves Garlic – peeled and roughly chopped (SEE NOTES)
  • 2 TBS Extra Virgin Olive Oil
  • 2 medium Shallots – peeled & coarsely chopped
  • 1 ¾ tsp Italian Seasoning
  • ¾ tsp EACH: Smoked Paprika & Crushed Red Pepper Flakes – more or less, to taste (SEE NOTES)
  • 4 TBS Tomato Paste
  • 6 TBS No-Sodium Chicken or Vegetable Stock – DIVIDED (2 TBS + ¼ cup)
  • 1 TBS EACH: Balsamic Vinegar & Red Wine Vinegar
  • ¾ Cup Heavy Cream
  • 1/3 Cup Freshly Grated Pecorino Cheese (substitution: Parmesan)
  • 8 large Fresh Basil Leaves – DIVIDED
  • as needed Kosher Salt & Freshly Ground Black Pepper
  • Optional garnish: Fresh herbs (oregano, flat-leaf parsley, thyme, chives)

Instructions

  • Sauté Aromatics: Heat the oil in a heavy saucepan over medium heat.
    Once the oil shimmers, add the shallots and garlic. Season with a generous pinch of salt and pepper. Cook, stirring often, until softened and slightly golden, about 4-5 minutes.
    Add the Italian seasoning, paprika, and red pepper flakes. Cook for 1 minute, stirring the combine.
    Add in the tomato paste and cook, stirring, until caramelized and paste coats the vegetables, about 2 minutes.
  • Add Roasted Red Peppers: Add the roasted red peppers to the pot (if you've roasted your own peppers, also add any juices that have collected).
    Stir, using the moisture from the peppers to deglaze the pan, and using the back of a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook for 1 minute and then remove pot from heat.
  • Blend Pasta Sauce: Transfer the bell pepper mixture to a high-speed blender or food processor.
    Add in 2 tablespoons of the stock along with both vinegars and half of the basil leaves.
    Puree until creamy and smooth.
    Taste and adjust for seasoning as needed, adding more salt and pepper for flavor.
  • Simmer Red Pepper Sauce: Transfer the roasted red pepper sauce mixture back to the pot and place over medium-low heat and bring to a gentle simmer.
    Once simmering, stir in the remaining ¼ cup of stock and let the pasta sauce simmer, stirring occasionally, for 8-10 minutes, or until the sauce is slightly thickened.
    Stir in the heavy cream and cook for 2 minutes or until warm throughout.
    Thinly slice the remaining basil leaves and add them to the pot along with the parmesan.
    Taste and adjust for seasoning with salt, pepper, crushed red pepper flakes and fresh herbs.
  • Serve Roasted Red Pepper Sauce: Ladle or toss the sauce with warm pasta or use in your favorite recipe! Enjoy!

Notes

  1. Jarred Roasted Red Peppers: To save time, you can absolutely skip step 1 and just use store-bought roasted red peppers in this recipe. You will need approximately 1 ½ (16 ounce) jars (or ONE 22-ounce jar if you can find it). Make sure you thoroughly drain the peppers to avoid watering down your sauce. And see the note below about garlic.
  2. Garlic: If you are using jarred roasted red bell peppers, peel and roughly chop your garlic before adding it to the pot with the shallots in step 3.
  3. Seasoning: Season you sauce to your specific taste! If you don’t like a lot of heat, only use ¼ tsp red pepper flakes. If you like things spicy, use ¾ teaspoon or more red pepper flakes.
  4. Storage: Store the sauce in an airtight container for 4-5 days in the refrigerator. Please see the post for complete storage and freezing instructions.
  5. To reheat: Add sauce to a saucepan and place over low heat. Reheat, stirring frequently, until warmed throughout. Use as a pasta sauce, a sauce for meats and chicken, a dip for vegetables, etc.
  6. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  7. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  8. Yield: approximately 3 ½ cups
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 7 (1/2 cup) servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 179kcal    Carbohydrates: 9g    Protein: 4g    Fat: 15g    Saturated Fat: 7g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 6g    Cholesterol: 34mg    Sodium: 145mg    Potassium: 320mg    Fiber: 2g    Sugar: 6g    Vitamin A: 2768IU    Vitamin C: 93mg    Calcium: 91mg    Iron: 1mg
Course: Sauce
Cuisine: Italian

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