Roasted Red Pepper Spaghetti with Creamy Tomato Sauce

By : Moiz Blogger | 0 Comments | On : 23/10/2026 | Category : Spaghetti

Roasted red pepper spaghetti is a colorful weeknight pasta made with sweet roasted peppers, tomatoes and garlic. Blending the vegetables creates a smooth, flavorful sauce without heavy cream. Using jarred roasted peppers keeps preparation quick; the recipe takes approximately 25 minutes and serves four.

Recipe at a glance

Prep: 5 minutes | Cook: 20 minutes | Total: 25 minutes | Servings: 4 | Equipment: Large pot, skillet, blender or immersion blender, tongs.

Ingredients

• 12 ounces (340 g) dry spaghetti
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 jar (12 ounces/340 g) roasted red peppers, drained
• 1 cup (240 g) canned crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika, optional
• 1/4 teaspoon red pepper flakes, optional
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 teaspoon fresh lemon juice, optional
• 1/4 cup reserved pasta cooking water, plus more as needed
• 2 tablespoons chopped basil or parsley, optional

How to make roasted red pepper spaghetti

1. Boil spaghetti. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve at least 1/2 cup pasta water before draining.
2. Cook onion. Meanwhile, warm olive oil in a wide skillet over medium heat. Add diced onion and cook for 4–5 minutes until softened.
3. Add garlic. Stir in minced garlic, oregano, optional smoked paprika and optional chili flakes. Cook for 30 seconds until fragrant, stirring to avoid burning.
4. Simmer peppers and tomatoes. Add drained roasted red peppers, crushed tomatoes, salt and black pepper. Simmer for 5–6 minutes, stirring occasionally, until heated through.
5. Blend the sauce safely. Remove the skillet from heat. Use an immersion blender with the head fully submerged or carefully transfer to a countertop blender in small batches, following the manufacturer’s hot-liquid safety instructions. Blend until smooth. Return the sauce to the skillet if needed.
6. Toss and serve. Add drained spaghetti to the sauce with 1/4 cup reserved pasta water. Toss over low heat for 1–2 minutes, adding more water in small splashes if needed. Taste and adjust salt and optional lemon juice. Finish with chopped basil or parsley.

Why roasted peppers work in pasta sauce

Roasted red peppers have a soft texture and concentrated sweetness. Blending them with tomatoes creates a smooth sauce that clings to spaghetti. The peppers mellow tomato acidity and provide a rich flavor without dairy cream.

Tips for a smooth red pepper sauce

• Drain jarred peppers: This prevents the sauce from becoming watery or overly vinegary.
• Use a wide skillet: It gives onions space to soften and makes tossing pasta easier.
• Blend cautiously: Hot liquids expand and can splatter; follow your blender’s safety guidance.
• Reserve pasta water: Starch helps sauce coat the spaghetti.
• Adjust acidity: A little lemon adds brightness, but taste first because jarred peppers may already be tangy.

Variations

Roasted red pepper spaghetti with spinach

Add two handfuls of baby spinach during the last minute of tossing and cook until wilted.

With white beans

Stir in 1 cup drained and rinsed canned white beans with the blended sauce and heat through for a more filling meal.

Spicy roasted pepper pasta

Increase red pepper flakes slightly, tasting before adding more.

With Parmesan

Top individual portions with finely grated Parmesan or a suitable vegetarian alternative. The base recipe contains no dairy.

What to serve with red pepper spaghetti

Pair with lemon garlic green beans or a Greek chickpea salad. For another quick spaghetti idea, see spinach pesto spaghetti.

Storage and reheating

Refrigerate cooked pasta in shallow covered containers within two hours of cooking and use within 3–4 days. Reheat in a skillet with a splash of water until steaming hot throughout. For best texture, freeze the sauce separately from cooked spaghetti in suitable containers for up to 2–3 months.

Frequently asked questions

Can I use fresh red peppers?

Yes. Roast fresh red bell peppers until blistered and tender, then peel and use in place of jarred peppers. This adds preparation time.

Is roasted red pepper spaghetti vegan?

The base recipe is plant-based if the spaghetti and packaged ingredients are vegan. Skip optional dairy toppings.

Can I make the sauce without a blender?

Yes, but it will be chunkier. Finely chop the roasted peppers and simmer them with the tomatoes, then mash with a spoon.

Why is my red pepper sauce watery?

Jarred peppers may carry excess liquid. Drain well and simmer the sauce uncovered for a few more minutes if necessary.

Can I make the sauce ahead?

Yes. Refrigerate promptly and use within 3–4 days, then reheat thoroughly before tossing with freshly cooked pasta.

Editorial note

This is original editorial recipe guidance, not a claim of independently kitchen-tested results. Cooking times vary with pasta brand and equipment. Any featured photograph is illustrative.