Summer Roasted Red Pepper Penne Pasta Recipe

There's something irresistible about the smoky sweetness of roasted red peppers mingling with garlic and herbs on a warm summer evening. This Summer Roasted Red Pepper Penne Pasta is creamy, savory, and just light enough to enjoy even when the sun’s still high in the sky.

this Recipe

I discovered this dish during a trip to the farmers’ market, where a pile of fire-engine-red peppers practically begged to be roasted. Since then, it’s become a seasonal staple in our home—quick to make, bursting with flavor, and always a crowd-pleaser.

Whether you’re cooking for your family or trying to impress guests at a backyard dinner, this pasta delivers bold flavor without a ton of effort.

Let’s dive into what makes this pasta dish a true summer hero.

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

This dish checks every box: simple, fast, flavorful, and adaptable. It’s one of those meals you can whip up on a whim yet still feel like you’ve created something special.

It's quick and weeknight-friendly. Even with roasting the peppers (or grabbing a jar if you're short on time), you can have dinner on the table in under 30 minutes. It’s a stress-free recipe that delivers gourmet taste with minimal effort.

Budget-friendly never tasted so good. Most of the ingredients—pasta, peppers, garlic, olive oil—are kitchen staples or can be picked up cheaply. It’s a great way to make the most of fresh produce without overspending.

Perfect for summer. Unlike heavy cream-based pastas, this version uses the silky richness of blended peppers and a touch of Parmesan to create a light yet luscious sauce. It’s satisfying without weighing you down.

Versatility is the name of the game. This recipe works beautifully as a vegetarian main, but you can easily add grilled chicken, shrimp, or even some crumbled goat cheese. It adapts to whatever your fridge has to offer.

With all these perks, it’s easy to see why this pasta has become a warm-weather go-to in our house.

Ingredients Notes

The ingredients for this recipe are refreshingly simple, yet each one contributes to the dish’s bold, summery flavor. From the smoky sweetness of roasted peppers to the nutty finish of Parmesan, everything works together in harmony.

Roasted red peppers are the star of the show. You can roast your own on a grill, under the broiler, or over a gas flame for maximum char and sweetness. But don’t worry—jarred roasted red peppers also work wonderfully in a pinch. Just drain them well before blending.

Penne pasta is our shape of choice here. Its tube-like structure perfectly traps the creamy roasted pepper sauce in every bite. If you don’t have penne, rigatoni or fusilli also pair nicely with this kind of sauce.

Fresh garlic and onion provide a savory backbone to the sauce. Sautéing them before blending brings out their natural sweetness and depth. A small shallot can be substituted for a milder flavor if desired.

Parmesan cheese adds richness and a subtle saltiness that ties the sauce together. Freshly grated is best for flavor and texture, but pre-grated will do in a time crunch.

For blending, you’ll need either a high-speed blender or food processor. A stick blender works in a pinch if the sauce is warm and the peppers are soft. A large skillet and a stockpot for the pasta are the only other tools required.

How To Make This Summer Roasted Red Pepper Penne Pasta

Creating this sun-kissed pasta dish is easier than it looks. It comes together quickly once you have the roasted peppers ready to go.

Start by roasting your red peppers if you’re using fresh. Slice them in half, remove the seeds, and place them skin-side-up on a baking sheet. Broil them for 10-15 minutes, or until the skins are blackened and blistered. Once done, place them in a covered bowl or sealed bag to steam—this makes peeling off the skins much easier.

Meanwhile, bring a large pot of salted water to a boil and cook your penne pasta according to the package directions. Drain the pasta and reserve about a cup of the cooking water—this starchy liquid helps loosen the sauce later if needed.

In a skillet over medium heat, sauté chopped onions and garlic in a bit of olive oil until soft and golden. This should take about 5-7 minutes. Once they’re fragrant and tender, transfer them to your blender or food processor along with the peeled roasted peppers.

Blend the mixture until smooth and creamy, adding a splash of olive oil and a small handful of fresh basil leaves if you like a herbal twist. Season the sauce with salt, pepper, and a pinch of crushed red pepper flakes for a subtle heat.

Return the blended sauce to the skillet and stir in grated Parmesan cheese. Let it simmer gently for a few minutes. Then toss in the cooked penne and stir until the pasta is well coated. If the sauce feels too thick, add a little of that reserved pasta water to reach your desired consistency.

From start to finish, the entire process should take around 30 minutes. You’ll end up with a silky, smoky, flavor-packed pasta that tastes like summer in a bowl.

Storage Options

Leftovers of this roasted red pepper pasta store beautifully and make a perfect next-day lunch.

Store any cooled pasta in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making it even more delicious the next day.

You can also freeze the roasted red pepper sauce on its own for up to 2 months. Just blend and cool the sauce, pour it into freezer-safe containers or bags, and thaw it in the fridge overnight when ready to use.

When reheating the pasta, add a splash of water or milk to loosen the sauce before microwaving or warming it on the stovetop over low heat. Stir frequently to prevent sticking or scorching.

Variations and Substitutions

This pasta is endlessly adaptable, making it a perfect base for your own creative spin.

For a protein boost, try adding grilled chicken, shrimp, or Italian sausage. Just cook your protein separately and toss it in at the end when combining the pasta with the sauce.

Looking for a plant-based version? Simply skip the cheese or swap in nutritional yeast for that umami richness. You can also use a splash of non-dairy milk to make the sauce extra creamy without any dairy.

For extra veggies, stir in sautéed zucchini, spinach, or cherry tomatoes. They blend seamlessly into the sauce and boost the nutrition.

Want it creamier? Add a touch of Greek yogurt, mascarpone, or heavy cream to the blended sauce for a more decadent texture.

Don’t be afraid to get creative! This dish is a delicious canvas for whatever flavors you’re craving or ingredients you need to use up.

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