There’s something irresistibly comforting about a bowl of creamy pasta, especially when it’s infused with the smoky sweetness of roasted red peppers. This Summer Roasted Red Pepper Penne Pasta is a vibrant, flavor-packed dish that feels both indulgent and light enough for warm-weather dining.

I discovered this recipe during a late summer farmer’s market haul when I came home with more red peppers than I knew what to do with. After a bit of blending and experimenting, this sauce was born—and it’s been a staple ever since.

Whether you're cooking for two or feeding a crowd, this easy pasta delivers restaurant-quality flavor with minimal effort. Let’s explore why it deserves a spot on your summer rotation.

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

Prepare to meet your new favorite pasta dish. This roasted red pepper penne brings bold flavor, creamy texture, and serious versatility to your summer table.

First, it’s incredibly quick and simple. With store-bought roasted red peppers or homemade ones ready to go, you can have dinner on the table in under 30 minutes. Perfect for those busy weeknights or last-minute get-togethers.

Second, the flavor is unmatched. The sweetness of the red peppers pairs beautifully with garlic, basil, and a hint of cream. It’s smoky, tangy, and savory all at once.

Third, it’s surprisingly light and wholesome. Unlike heavy cream sauces, this one is balanced with the natural sweetness and brightness of vegetables. It satisfies without weighing you down.

And finally, it’s highly adaptable. Serve it warm or chilled, add protein like grilled chicken or shrimp, or toss in seasonal veggies like zucchini or cherry tomatoes. The possibilities are endless.

Now, let’s take a closer look at the simple ingredients that make this dish shine.

Ingredients Notes

The key to this recipe is letting the ingredients do the heavy lifting. Each one brings depth and dimension to the final dish.

Roasted red peppers are the heart of this sauce. You can use jarred roasted peppers for convenience or roast your own for maximum flavor. Look for ones packed in water or olive oil for the best texture.

Penne pasta is ideal for holding onto the velvety sauce. The tubes catch all that creamy goodness, ensuring each bite is loaded with flavor. Of course, other pasta shapes like rigatoni or fusilli work too.

Garlic adds a bold, aromatic layer to the sauce. Sautéing it first in olive oil softens its bite and brings out its natural sweetness.

Heavy cream (or half-and-half) gives the sauce its luscious texture. You don’t need much—just enough to smooth out the roasted pepper base and create a silky finish.

Parmesan cheese rounds everything out with a salty, nutty richness. Stir it in at the end for a melty, savory boost.

You’ll also want a good blender or food processor to create a smooth sauce, plus a large skillet and pot for boiling pasta.

How To Make This Summer Roasted Red Pepper Penne Pasta Recipe

This dish comes together quickly, so it’s best to have everything prepped and ready to go before you start cooking.

Begin by boiling a large pot of salted water and cooking your penne pasta according to package instructions. Reserve about ½ cup of the pasta water before draining—you’ll use this to help thin the sauce later.

While the pasta cooks, heat a bit of olive oil in a large skillet over medium heat. Add minced garlic and cook for 1-2 minutes, just until fragrant. Be careful not to let it brown.

Next, add your roasted red peppers to the skillet and stir to combine with the garlic. Cook for a few minutes until heated through, then transfer the mixture to a blender or food processor. Blend until completely smooth.

Return the smooth sauce to the skillet over low heat. Stir in heavy cream and grated Parmesan, then season with salt and pepper to taste. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.

Add the drained pasta to the skillet and toss to coat in the sauce. Let it cook for another 2-3 minutes so the flavors can meld. Finish with a sprinkle of fresh basil or parsley if desired.

In total, the dish takes about 25-30 minutes from start to finish. It’s warm, creamy, and absolutely packed with flavor.

Storage Options

Got leftovers? You’re in luck—this pasta stores beautifully. Transfer any extra to an airtight container and refrigerate for up to 4 days.

To reheat, simply add a splash of water or cream to loosen the sauce, then warm it gently on the stovetop or in the microwave. Stir occasionally to prevent sticking.

This dish can also be served cold as a pasta salad. Just add a bit more olive oil or lemon juice to refresh the flavors and serve chilled for a cool, summery lunch.

Freezing is possible but not ideal, as the creamy sauce may separate upon thawing. If you do freeze it, let it cool completely, store in a freezer-safe container, and thaw overnight before reheating.

Variations and Substitutions

This roasted red pepper penne is endlessly customizable. Here are a few fun ways to make it your own.

Add a protein like grilled chicken, shrimp, or Italian sausage to turn it into a heartier main course. The smoky-sweet sauce pairs well with just about everything.

Toss in fresh summer vegetables like zucchini, spinach, or cherry tomatoes for added texture and nutrients. They’ll cook quickly right in the sauce.

For a vegan version, use plant-based cream and nutritional yeast instead of Parmesan. The sauce still comes out rich and satisfying.

Swap the pasta for a gluten-free or whole wheat version to suit dietary needs. The sauce works beautifully with any type of noodle.

Feeling bold? Add a pinch of red pepper flakes or a dash of smoked paprika to the sauce for a touch of heat and extra depth.

No matter how you customize it, this pasta is a celebration of summer flavors. Don't be afraid to get creative and make it your own!