Summer Roasted Red Pepper Penne Pasta Recipe

There's something magical about the smoky sweetness of roasted red peppers blending into a creamy, sun-kissed sauce. When tossed with perfectly al dente penne pasta and a sprinkle of fresh herbs, it becomes the ultimate summer comfort food—light enough for warm evenings, yet satisfyingly rich in flavor.

I first made this Summer Roasted Red Pepper Penne Pasta after an impromptu farmers market trip left me with more peppers than I knew what to do with. One quick roast in the oven and a whirl in the blender later, I had a velvety sauce that was too good not to share.

This pasta is perfect for quick weeknight dinners, casual entertaining, or anytime you want a dish that's as beautiful as it is delicious. Let's dive into what makes it a must-have in your summer rotation.

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

This pasta dish isn't just a treat for the tastebuds—it's also a breeze to make and incredibly versatile.

First off, it’s a total time-saver. You can have this dish on the table in under 30 minutes, making it perfect for those weeknights when cooking feels like a chore but takeout just won’t cut it.

It’s also packed with flavor without being heavy. The roasted red pepper sauce is creamy without using a drop of cream, and it has just the right balance of smokiness, sweetness, and tang.

This recipe is super budget-friendly. Red peppers are abundant and affordable in the summer, and the rest of the ingredients are pantry staples you likely already have on hand.

And finally, it’s a hit with everyone. Kids love the creamy sauce, adults appreciate the elevated flavors, and it can easily be made vegan or gluten-free to suit any dietary needs.

Whether you serve it warm or chilled, this dish brings sunshine to the table every time.

Ingredients Notes

The magic of this Summer Roasted Red Pepper Penne Pasta lies in its fresh, wholesome ingredients. Each element contributes to the sauce’s vibrant color and layered flavors.

Roasted red peppers are the star of the show. You can roast them yourself for that deep, smoky sweetness or use jarred ones in a pinch. Homemade adds more depth, but either option gives you that vivid color and bold taste.

Penne pasta works beautifully here. Its tubular shape traps the sauce perfectly, ensuring every bite is coated. You can substitute with rigatoni or rotini if you prefer a twist in texture.

Garlic and onion provide the flavor base. When sautéed until golden and fragrant, they infuse the sauce with an irresistible savory depth that complements the sweetness of the peppers.

Olive oil and vegetable broth round out the sauce. Olive oil adds richness, while broth helps blend the sauce into a silky consistency. You can also use chicken broth if you're not keeping it vegetarian.

A blender or food processor is essential for getting that sauce ultra-smooth. A high-powered blender will give you the creamiest results, but even an immersion blender can work in a pinch.

How To Make This Summer Roasted Red Pepper Penne Pasta

Making this pasta is refreshingly simple, but it feels like something you'd get from a chic summer bistro.

Start by roasting your red peppers if you’re doing it from scratch. Place them on a baking sheet under the broiler until the skins are blistered and blackened, turning occasionally. Once charred, transfer them to a covered bowl or zip-top bag to steam for 10 minutes. This makes peeling them a breeze.

While the peppers are cooling, bring a large pot of salted water to a boil and cook your penne pasta until al dente. Reserve about a cup of pasta water before draining—it might come in handy later to loosen the sauce.

Next, heat olive oil in a skillet over medium heat and sauté your chopped onions until translucent, then add minced garlic and cook until fragrant. Remove from heat and let cool slightly.

Add your peeled roasted peppers, sautéed onion and garlic, olive oil, and broth to a blender. Blend until smooth and creamy. Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes for heat, if desired.

Return the sauce to the skillet and warm it over low heat. Add the drained pasta and toss to coat evenly. If the sauce feels too thick, stir in a splash of reserved pasta water until it reaches your desired consistency.

From start to finish, the whole process takes about 25 to 30 minutes. You’ll end up with a dish that looks and tastes like summer in a bowl.

Storage Options

If you have leftovers, this pasta keeps beautifully. Let it cool completely before transferring to an airtight container.

Store in the refrigerator for up to 4 days. The flavors continue to deepen over time, making it even tastier the next day.

To freeze, skip the pasta and just store the sauce. Pour it into a freezer-safe container or silicone cube trays and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

When reheating, add a splash of broth or water to loosen the sauce. You can warm it on the stovetop over medium-low heat or microwave it in short intervals, stirring between each.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to your taste and pantry.

For a protein boost, add grilled chicken, shrimp, or chickpeas. Stir them in right before serving so they stay juicy and tender.

You can swap the penne for your favorite pasta shape. Fusilli, farfalle, or even spaghetti work well. Gluten-free pastas hold up nicely with this sauce too.

Want to make it creamy? Add a splash of coconut milk or a spoonful of Greek yogurt to the sauce while blending. It gives an extra layer of richness without overpowering the peppers.

To turn up the flavor, toss in some fresh basil or parsley just before serving. A sprinkle of Parmesan or vegan cheese can also add that final finishing touch.

Don’t be afraid to experiment with what you have on hand. This dish is as flexible as summer itself, and every variation brings something new to the table.

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