Roasted Red Pepper Sauce with Angel Hair Pasta

Angel Hair Pasta with Red Pepper Sauce

Easy. Vegetarian. Two words that make me happy.

This pasta recipe with roasted red pepper sauce is a great pasta meal that is colorful, flavorful and easy to prepare. You can have it ready in about fifteen minutes.

Even my dad, who doesn’t like red peppers, enjoys this pasta, although I think his real favorite is pink pasta with tomatoes. Truly, my dad loves any kind of pasta, and so do I. 

Roasted Red pepper Sauce

So easy to make. It’s a great recipe to have in your side pocket for quick meals. You can feel totally comfortable serving it to guests too. Your blender will be doing most of the work.

Pantry ingredients. One of the reasons I love this pasta sauce is that it’s made with ingredients I almost always have on hand. Keep a jar of roasted red peppers and a box of angel hair pasta in your pantry so you can whip up this easy sauce whenever you want. You’ll also need an onion, a couple cloves of garlic, a splash of olive oil, half-and-half (heavy cream works well, too), and a pinch of cayenne pepper. It’s so simple.

You can roast your own red peppers. It’s easy and more economical to make your own roasted red peppers, especially if red bell peppers happen to be on sale. If you have an abundance of fresh red peppers, roast your own. Keep reading to learn how.

How To Make Roasted Red Pepper Sauce

Boil the pasta. Get a pot of water boiling for the pasta. Angel hair pasta cooks really quickly. It will be al dente in about 5 minutes so don’t wait to get the sauce started.

Sauté the aromatics. Heat up a tablespoon of olive oil in a skillet; add a chopped onion and a couple of cloves of garlic, sliced. There’s no need to get fancy with chopping because they’ll be pulverized in the blender.  Sauté until the onion is translucent and beginning to soften.

Blend the sauce ingredients. Add the onion and garlic to a blender, along with a jar of roasted red peppers (drained), half-and-half, and a dash of cayenne pepper. Process until the sauce is nice and smooth. It will be a gorgeous orange color. 

Combine with pasta. When the pasta has finished cooking, drain it, and put it back into the pasta pot. Add the sauce and stir until the pasta is coated. 

Serving Suggestions

Garnishes: Garnish the pasta with lots of fresh basil. Freshly grated or shredded Parmesan cheese is really good, too.

Add protein: Top the pasta with sautéed shrimp or chicken. Just use the same skillet that you used for the onions. 

Suggested sides: Angel hair pasta with roasted red pepper sauce is wonderful served with a green salad with homemade red wine vinaigrette, and a loaf of fresh bread with olive oil dipping sauce.

As a side dish: Pasta with red pepper sauce can be a light entrée but it works really well as a side with grilled chicken, salmon, or steak. Try it with air fryer chicken breasts or air fryer salmon for a really quick meal.

How To Roast Red Peppers

Wash bell peppers, cut them in half, and remove the stem, seeds, and membrane. Place the halves, cut side down, on a rimmed baking pan lined with parchment paper or foil for easy cleanup. Bake in a preheated oven (400°F) for 35 to 40 minutes, or until skins are starting to blacken. Remove the peppers from the oven and place them in a bowl; cover with plastic wrap. Let the peppers steam for 10 minutes or so or until they are cool enough to handle. Remove the skins. The tough outer skin should easily separate from the flesh. (For more about roasting peppers, check out my post about how to roast poblano peppers (4 methods). The technique is pretty much the same for all peppers.)

Storage: Roasted red peppers will keep in the fridge for up to 5 days and can be frozen for up to 6 months.

What can you do with roasted red peppers? Roasted red peppers are sweet and delicious. Add them to sandwiches, salads, and pizzas. Try them on scrambled eggs or omelets. Top burgers or grilled chicken sandwiches. Make sauces, spreads, or soups with roasted red peppers. I love to eat them right out of the jar!

Easy Recipe Variations

• Use any type of pasta you prefer. Try whole wheat, gluten-free, chickpea, whatever you like. Different shapes work well, too. The advantage of angel hair pasta is that it cooks quickly and and, because it’s more delicate, it doesn’t overpower the sauce.
• Make it richer. Heavy cream can be substituted for the half-and-half if you’d like a richer, creamier sauce.
• Add flavorings. A half teaspoon of smoked paprika will give the sauce a slightly smoky flavor. A pinch of red pepper flakes can be substituted for the cayenne pepper, if you prefer. If you like extra heat, use both, or increase the amount of either. A teaspoon of dried Italian seasoning is a nice touch, too.

Make-Ahead

You can easily make the sauce a couple of days ahead. If the sauce is stored separately from the pasta, it can be refrigerated for up to a week in a tightly covered container.

Reheat the sauce gently over low heat in the pasta pot while the pasta is draining. Don’t boil it because the sauce may curdle. 

Storage & Reheating Tips

Store leftover pasta with sauce in the refrigerator. It will keep for three or four days.

Reheat individual portions in the microwave until warmed through. Do not overheat. Larger portions can heated in a large skillet on the stove.

More Pasta Sauces

Cook something slightly different tonight! Pasta can be “sauced” with lots of exciting toppings. Try:

• Arrabbiata Sauce
• Homemade Spaghetti Sauce
• Carrot Pasta Sauce
• Fresh Tomato Cream Sauce with Angel Hair Pasta (Pink Pasta)
• Cauliflower Alfredo Sauce (you won’t believe how creamy it is!)
• Basil Pesto Recipe (with tips & tricks!)