There's something magical about the scent of roasted red peppers mingling with garlic and basil on a warm summer evening. This Summer Roasted Red Pepper Penne Pasta is a celebration of bold flavors, creamy textures, and seasonal simplicity—perfect for laid-back dinners on the patio or quick weeknight meals.

I first whipped up this dish after a trip to the farmer’s market left me with more bell peppers than I knew what to do with. A quick roast in the oven, a little blender magic, and suddenly I had a silky, savory sauce that clings beautifully to penne pasta. It’s fast, family-approved, and surprisingly elegant for how easy it is to make.

Whether you're cooking for two or feeding a crowd, this pasta dish brings sunshine to the table in every bite. Let’s dive into why this recipe belongs in your summer rotation.

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

Get ready to meet your go-to summer pasta. This Summer Roasted Red Pepper Penne Pasta is vibrant, creamy, and absolutely bursting with Mediterranean flavor.

First, it’s effortlessly quick. The entire dish comes together in under 30 minutes, especially if you roast the peppers in advance or use jarred ones. That means less time in the kitchen and more time enjoying golden hour outside.

It’s also surprisingly healthy. With roasted red peppers as the star and just a touch of cream, this pasta is light yet satisfying—proof that comfort food doesn’t have to be heavy.

Budget-conscious? You’re in luck. All the ingredients are pantry staples or affordable summer produce. Even better, the recipe scales beautifully, so it’s great for meal prep or casual entertaining.

And finally, it’s super adaptable. Add grilled chicken, shrimp, or tofu for protein. Swap in gluten-free pasta or mix in seasonal veggies like zucchini or cherry tomatoes. The base sauce plays well with so many additions.

Looking to get cooking? Let’s take a look at what you’ll need to bring this dish to life.

Ingredients Notes

The beauty of this Summer Roasted Red Pepper Penne Pasta lies in how a few simple ingredients transform into something extraordinary. Each one plays a role in building depth and balance in the final dish.

Roasted red peppers are the heart and soul of this recipe. You can roast fresh bell peppers in the oven until charred and tender, or use high-quality jarred peppers for convenience. Either way, they provide a naturally sweet, smoky base that feels summery and fresh.

Penne pasta is ideal here because its ridges catch every drop of the luscious red pepper sauce. If you prefer, feel free to substitute with rigatoni, fusilli, or a gluten-free alternative—just be sure to cook it al dente so it holds up well.

Garlic and onion form the aromatic foundation. Sautéing them before blending into the sauce deepens the flavor, creating a savory backbone that balances the sweetness of the peppers.

Heavy cream (or half-and-half) brings silkiness to the sauce without making it overly rich. You can even use a plant-based option like coconut cream or oat milk if you're dairy-free—just know the flavor will shift slightly.

Don’t forget the fresh basil. It’s not just a garnish—it infuses the dish with brightness and rounds out the whole flavor profile. A sprinkle of Parmesan on top is optional, but highly recommended for that finishing umami touch.

No fancy gadgets required for this one—just a blender or food processor for the sauce, a sauté pan, and your favorite pasta pot.

How To Make This Summer Roasted Red Pepper Penne Pasta

Making this pasta is a breeze—and I promise, once you try the homemade roasted red pepper sauce, you’ll never look at jarred pasta sauce the same way again.

Start by roasting your peppers. If you’re using fresh bell peppers, place them on a foil-lined baking sheet under the broiler until the skin is blistered and charred, turning occasionally. Once roasted, transfer them to a bowl, cover tightly, and let them steam for 10 minutes. This makes peeling off the skin a snap.

While the peppers cool, bring a large pot of salted water to a boil and cook the penne pasta until al dente. Reserve about ½ cup of the starchy pasta water before draining—it’ll help loosen the sauce later if needed.

In a skillet, heat a splash of olive oil and sauté finely chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute, just until fragrant. Turn off the heat and transfer the mixture to a blender or food processor.

Peel the cooled peppers, remove the seeds, and add them to the blender along with the sautéed onion and garlic. Add a pinch of salt, black pepper, a splash of cream, and a few torn basil leaves. Blend until smooth and creamy. Taste and adjust seasoning as needed.

Return the sauce to the skillet and warm it gently over low heat. Toss in the drained pasta and stir until everything is coated in that gorgeous red-orange sauce. If the sauce feels too thick, add a splash of pasta water to reach your desired consistency.

From start to finish, this meal comes together in about 25–30 minutes. It’s a dish that feels special but requires minimal effort—perfect for easy entertaining or weeknight comfort.

Storage Options

Leftovers of this pasta store beautifully, making it an excellent meal-prep option for the week ahead.

To store, let the pasta cool completely and transfer it to an airtight container. It will keep in the fridge for up to 4 days without losing texture or flavor. If you're planning to make a big batch of the sauce on its own, it can be stored separately in a jar for even longer—up to a week refrigerated.

You can also freeze the red pepper sauce (without pasta) for up to 3 months. Simply thaw in the refrigerator overnight, then reheat gently on the stovetop, stirring in cooked pasta as needed.

When reheating, add a splash of cream or pasta water to restore the sauce's silky texture. Microwave in 30-second bursts or warm on the stove over low heat, stirring occasionally to prevent sticking.

Variations and Substitutions

This recipe is endlessly flexible, which makes it easy to tailor to your mood, your fridge, or your dietary needs.

Looking for more protein? Add cooked grilled chicken, sautéed shrimp, or crispy chickpeas to the finished dish. Each option complements the smoky sweetness of the roasted pepper sauce beautifully.

Want to go dairy-free? Swap the cream for unsweetened oat milk or cashew cream. You’ll still get a velvety texture, but the flavor will lean a bit more nutty or earthy depending on your substitution.

Feeling spicy? Toss in a pinch of red pepper flakes while blending the sauce, or add a spoonful of harissa for North African heat and depth.

If you're craving extra veggies, stir in some sautéed zucchini, mushrooms, or even baby spinach just before serving. They’ll blend seamlessly into the dish without overwhelming the flavor.

Don’t have penne on hand? No problem. This sauce pairs well with any pasta shape—spaghetti, rotini, or even tortellini all make excellent alternatives.