This roasted red pepper cream sauce is smooth, a little smoky and naturally sweet, with a color that makes a plain bowl of pasta look special. It starts with a jar of roasted red peppers, so there’s no roasting or peeling to do.
A jar of roasted peppers is an inexpensive pantry item with a long shelf life, and half a cup of cream is the only fresh thing you need. The sauce takes about as long as the pasta takes to boil.
Toss it with pasta, spoon it over Juicy Baked Chicken Breasts or use it as a sauce for roasted vegetables.
Ingredients and Swaps
- Roasted red peppers: One 12-ounce jar, drained, is about 1 cup. To roast your own, char 2 large red bell peppers under the broiler, steam them in a covered bowl for 10 minutes and peel.
- Garlic: Cooked briefly in the oil so it tastes mellow, not sharp.
- Heavy cream: Half-and-half makes a lighter sauce. For dairy-free, use canned coconut milk or blended soaked cashews.
- Olive oil: Adds body and flavor.
- Parmesan: Optional, for a richer, saltier sauce.
Tips for a Silky Sauce
- Drain the peppers well. Extra brine makes the sauce thin and sour.
- Blend until completely smooth. Give it a full minute. An immersion blender works right in the pan.
- Simmer before adding cream. A few minutes of cooking concentrates the pepper flavor.
- Keep the heat low once the cream is in. A gentle simmer keeps it from separating.
Roasted Red Pepper Cream Sauce
Ingredients
Method
- Blend the roasted red peppers in a blender until completely smooth.
- Heat the oil in a skillet over medium heat. Add the garlic and cook for 30–60 seconds, until fragrant.
- Pour in the blended peppers and simmer for 3–4 minutes, stirring.
- Reduce the heat to low and stir in the cream, salt and pepper. Simmer gently for 2–3 minutes, until heated through and slightly thickened.
- Stir in the Parmesan, if using. Taste, adjust the seasoning and serve.
Notes
- Add ¼ teaspoon of red pepper flakes for heat.
- Half-and-half makes a lighter sauce.
- Thin with a splash of pasta water when tossing with pasta.
How to Use It
- Pasta: This makes enough for 12 ounces of pasta. Thin with a splash of pasta water and finish with Parmesan.
- Chicken: Spoon over baked or pan-seared chicken.
- Vegetables: Drizzle over roasted cauliflower, broccoli or potatoes.
- Sandwiches: Use the cooled sauce as a spread.
For more quick sauces, see 6 Simple Sauces That Instantly Upgrade Any Meal and our Creamy Garlic Parmesan Sauce.
Storage and Reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently on the stove over low heat, stirring, with a splash of milk or water if it has thickened.
- Freeze for up to 2 months. Whisk well while reheating, since cream sauces can separate a little.
Red Pepper Sauce Questions
Is this sauce spicy?
No. Roasted red bell peppers are sweet and mild. Add red pepper flakes if you want heat.
Can I make it without a blender?
You can chop the peppers very finely for a chunkier, rustic sauce, but a blender or immersion blender is what makes it smooth.
