Summer Roasted Red Pepper Penne Pasta Recipe

There’s something magical about the smell of roasted red peppers blending with garlic and olive oil on a warm summer evening. This Summer Roasted Red Pepper Penne Pasta is light yet satisfying, bursting with vibrant flavors that celebrate the season.

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I first whipped this up after a local farmer’s market haul left me with more peppers than I knew what to do with. One spontaneous sauce experiment later, and this dish became an instant favorite. It’s perfect for quick weeknights, date-night dinners, or just treating yourself after a long day.

The silky roasted red pepper sauce clings to every piece of penne, offering sweet, smoky depth in every bite.

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

Get ready to fall in love with a pasta dish that’s as easy as it is impressive. This Summer Roasted Red Pepper Penne Pasta hits all the right notes.

First off, it’s a breeze to make. You can have dinner on the table in under 30 minutes from start to finish, making it ideal for busy weeknights or when you just don’t want to spend hours over the stove.

It’s wonderfully light yet satisfying. Unlike heavy cream-based sauces, the roasted red pepper sauce feels fresh and flavorful without weighing you down, which makes it ideal for warmer weather meals.

Budget-friendly? Absolutely. With just a few simple ingredients—many of which you might already have in your pantry—you can serve up a restaurant-quality meal without breaking the bank.

And let’s talk versatility. This dish is delicious on its own but also welcomes additions like grilled chicken, shrimp, or even some sautéed spinach if you're craving greens.

If you're looking for a vibrant, no-fuss meal that celebrates summer produce, this pasta is calling your name.

Ingredients Notes

The beauty of this pasta lies in its simplicity. Each ingredient brings something special to the table, making this dish both flavorful and accessible.

Roasted red peppers are the star of the show. Their sweet, smoky flavor gives the sauce its signature taste. You can use jarred peppers for convenience, or roast your own for extra depth.

Garlic adds that perfect punch of savory aroma. I recommend using fresh cloves for the most robust flavor, lightly sautéed to mellow the bite.

Olive oil serves as the base for sautéeing and blending the sauce. A good-quality extra virgin olive oil will make a difference, adding fruitiness and richness to every forkful.

Parmesan cheese brings a salty, umami kick that ties the sauce together. Grate it fresh if you can—pre-grated just doesn't melt the same way.

And of course, penne pasta. Its ridged shape holds the sauce beautifully. Whole wheat or gluten-free versions work just as well, depending on your preferences.

You’ll also want a blender or food processor to get that sauce smooth and silky. A large skillet and pot for boiling pasta round out your equipment needs.

How To Make This Summer Roasted Red Pepper Penne Pasta

Making this dish couldn’t be simpler. Here's a breakdown of each step to ensure your pasta turns out perfectly every time.

Start by boiling a large pot of salted water. Add your penne and cook until al dente according to package directions. Reserve about a cup of the pasta water before draining—you might need it to thin out your sauce later.

While the pasta cooks, prepare your sauce. If you’re using jarred roasted peppers, drain them well. If roasting fresh, char them over a flame or under the broiler until blackened, then peel off the skins and remove seeds.

In a skillet over medium heat, warm a generous drizzle of olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. Then transfer the garlic and oil to your blender.

Add the roasted red peppers, a touch of salt, pepper, and a handful of grated Parmesan to the blender. Blend until smooth, adding a splash of reserved pasta water if needed to reach your desired consistency.

Pour the sauce back into the skillet and heat gently. Toss in the drained pasta and stir to coat every piece evenly. Cook for another minute or two, allowing the flavors to meld. Taste and adjust seasoning if needed.

From start to finish, this dish comes together in under half an hour. The result is a colorful, fragrant plate of pasta that feels special without any stress.

Storage Options

Got leftovers? This pasta stores beautifully. Let it cool completely before transferring to an airtight container.

In the fridge, it will keep for up to 4 days. The flavors even deepen as it sits, making the leftovers arguably better than the first serving.

You can freeze the sauce on its own for up to 2 months. Just blend and store in a freezer-safe container, then thaw and toss with freshly cooked pasta when ready.

To reheat, add a splash of water or broth to loosen the sauce. Warm it gently over the stove or in the microwave until heated through.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize based on what you have on hand.

Want to add protein? Stir in cooked chicken, shrimp, or even chickpeas for a vegetarian boost. Grilled sausage also pairs beautifully with the smoky notes in the sauce.

Craving a little heat? Toss in some red pepper flakes during the sauté step or blend a small chili into the sauce.

For a creamy twist, add a splash of heavy cream or a dollop of ricotta to the sauce before blending. It transforms the dish into a more decadent, silky version.

Swap the penne for any pasta you like—fusilli, rigatoni, or even spaghetti all work well. Just make sure to cook it al dente.

And if you’re dairy-free, skip the Parmesan and try nutritional yeast for that cheesy flavor. A drizzle of cashew cream can also add richness without the dairy.

Don’t be afraid to get creative. This pasta is a blank canvas just waiting for your summer-inspired spin.

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