Elevate your Pasta with Homemade Roasted Red Pepper Sauce

This creamy 10-ingredient Roasted Red Pepper Sauce features fresh bell peppers, garlic, parmesan, sweet basil, and rich, smoky, savory flavors! It can be made in advance and freezes beautifully, making it the perfect sauce to have on hand when you want to get dinner on the table in a hurry! Use this versatile sauce with peppers as a gravy for pastas, dip for appetizers, or condiment for sandwiches and wraps. No matter how you serve it, this homemade red pepper sauce will elevate any meal!

Featured comment: This sauce was really good! I used fresh basil from my garden and made it with pasta. Will make it again. Thank you! – James

Continue reading for simple tips and tricks for preparing the ultimate roasted red pepper pasta and sauce! And, don’t miss the comprehensive step-by-step photographs showing you exactly how easy it is to make restaurant-quality sauce at home!

Overhead photo of roasted red pepper pasta with fresh basil in a serving bowl.

Update: This post was originally published in May 2021. I made edits to include more information about homemade sauce with peppers.

Hi, friends! Get ready to give pasta night a major upgrade because today, we are making a homemade sauce that is so simple and so incredibly delicious!!

About this Roasted Red Pepper Sauce

Take a good look at that photo above, friends, because this creamy red pepper sauce is destined to become a family favorite!

This sauce is creamy and velvety in texture with a robust, complex flavor! It’s overflowing with amazing flavors from the smoky roasted bell peppers, delicate shallots, mellow garlic, aromatic seasonings, nutty pecorino or parmesan cheese, sweet basil, and rich heavy cream!

And, best of all (aside from the ridiculously delicious taste), this homemade pasta sauce is so quick and easy to prepare! All the ingredients are pantry-friendly, so you can make this sauce at a moment’s notice and get dinner on the table in a flash! Or, you can make it ahead of time and store it in the freezer for hectic weeknight dinners!

Plus, this creamy roasted red pepper sauce is incredibly versatile, making it the perfect recipe for meal preps! You can use this sauce to jazz up any number of dishes, from pasta, meats, chicken, and shrimp to eggs, sandwiches, veggie wraps, and burgers! It’s one of those sauces that you can make once and use over and over again!

This pasta sauce is a staple in our house, and once you try it, I’m confident it will be on regular rotation at your house too!

Why you’ll love this red sauce recipe

  • Simple to make: You can roast your own red peppers or purchase a convenient jar of roasted red peppers to keep this recipe super simple to prepare!
  • Pantry staples & easy to find ingredients: The ingredients for this red pepper sauce recipe are easy to find or pantry-friendly staples: Italian seasoning, tomato paste, stock, vinegar, etc.!
  • Great way to use up fresh summer produce: This sauce is the perfect way to use up that abundance of fresh bell pepper and basil in your garden!
  • Customizable: This recipe is flexible and so easy to customize to your specific taste or dietary needs! Check the notes below on how to make this recipe gluten-free or vegan!
  • SO flavorful: This pasta sauce is creamy-dreamy and bursting with smoky, savory, and subtly sweet flavors along with plenty of Italian seasonings!
  • Easy to batch: You can easily make a double batch of this pasta sauce! Eat half now and freeze the other half for later!
  • Make ahead: Roasted red pepper pasta sauce reheats beautifully! You can reheat on the stovetop, in the microwave, or even use it to make a baked pasta casserole!
  • Freezer-friendly: This sauce is perfect to make and freeze when you have a surplus of bell peppers! Storing this sauce in the freezer will help you get weeknight dinners on the table in a flash! (Plus, it’s the perfect way to ensure you always have homemade pasta sauce on hand whenever you’re in the mood for comforting, saucy pasta!)
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Overhead photo of the ingredients in roasted red pepper sauces.

What is roasted red peppers sauce?

Roasted red pepper sauce is an Italian-American vegetable-based pasta sauce. There are many versions of this quick-cooking sauce; however, it always features roasted red bell peppers, aromatics (shallot/garlic), stock (or broth), and Italian seasonings. Some versions may also include heavy cream (or vegan alternative), butter, parmesan, and fresh herbs, such as basil.

Roasted red pepper sauce is commonly used on pasta; however, it’s equally delicious on chicken, fish, and meatballs. Plus, it can be served as a dipping sauce or as a replacement for jarred pasta sauces in recipes (try using it instead of spaghetti sauce!)

Is it spicy?

Red pepper sauce is not spicy at all and shouldn’t be confused with a hot sauce! Instead, this creamy sauce offers a lightly sweet and rich flavor with a touch of smoky, slightly charred taste from the roasted bell peppers.

Overhead photo of a roasted red peppers and basil in the bowl of a food processor.

What’s in creamy roasted red pepper pasta sauce?

This recipe relies on easy-to-find pantry staples, along with a few fresh produce ingredients, to create a pasta sauce that is luxurious, robust in flavor, and truly delicious!

Ingredients you need to make sauce with peppers from scratch

  • Peppers: Fresh red bell peppers are the star ingredient in this sauce! You can use three fresh bell peppers or a jar of roasted red bell peppers. Using fresh bell peppers is the most economical route, plus it allows you to roast the veggies yourself for the best flavor, or you can add the peppers to the sauce raw to save time!
  • Garlic: Three cloves of fresh garlic add the perfect touch of pungent flavor!
  • Shallots: Two medium shallots provide a touch of delicate, slightly sweet onion flavor!
  • Seasonings: A combination of Italian seasoning, paprika, red pepper flakes, kosher salt, and ground black pepper all provide a ton of flavor! (See below for substitutions.)
  • Tomato Paste: Four tablespoons of tomato paste help thicken the sauce and provide a depth of rich tomato flavor! (See below for substitutions.)
  • Stock: You can use chicken stock or use vegetable stock to make this red pepper pasta vegetarian. Regardless of what stock you select, make sure you are using no- or low-sodium stock so you can control the level of saltiness in this sauce. If you don’t have stock on hand, you can use water in a pinch.
  • Vinegar: A combination of balsamic and red wine vinegars add a touch of complex flavor while also bringing out the natural flavors in this sauce.
  • Cream: ¾ cup of heavy cream provides a creamy, luxurious mouthfeel. You can adjust the amount of cream to taste.
  • Cheese: 1/3 cup of pecorino adds a hint of nutty, salty flavor! I strongly recommend you freshly grate the cheese yourself for the best flavor! (See below for substitutions.)
  • Herbs: Fresh herbs provide a ton of bright flavor that really make this sauce sing! Fresh basil is a must for me, but you can also throw in some fresh parsley, oregano, or thyme if you like.


Do you want to make a few substitutions or additions to this recipe? No problem! This creamy sauce is so easy to customize! Get creative in the kitchen – try eliminating ingredients you don’t have on hand (or simply don’t like) and try replacing them with the ones you love!

  • Shallots: If you prefer a stronger onion flavor, you can substitute the shallots with half a large, yellow or sweet onion instead!
  • Italian Seasoning: For the best taste, I recommend making your own seasoning! However, you can use store-bought or simply use a combination of dried basil, oregano, thyme, rosemary, sage, and/or marjoram (depending upon what you have on hand).
  • Cheese: You can substitute the pecorino cheese with parmesan if you prefer a stronger and tangier flavor!

Red pepper sauce variations

  • Vegan and dairy-free option: There are just two super simple swaps to transform this recipe into a vegan-friendly red pepper pasta sauce! First, substitute the heavy cream with your favorite unsweetened nut milk, such as almond milk. Second, omit the pecorino cheese and substitute 2 tablespoons of nutritional yeast along with 3 tablespoons of vegan parmesan!
  • Gluten-free: Make sure you serve this sauce with your favorite gluten-free pasta of choice!
  • No tomato option: While there aren’t tomatoes in this recipe per se, there is tomato paste. If you are looking for a totally tomato-free red pepper sauce, simply omit the tomato paste and use 1 tablespoon of cornstarch or arrowroot powder instead. Stir the cornstarch into the pasta at the beginning of step 4, before blending the sauce, and make sure you bring the sauce back to a simmer (step 5) to activate the cornstarch!
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Overhead photo of the ingredients for roasted red pepper sauce.

How to roast red bell peppers for sauce

Homemade roasted red peppers are incredibly flavorful with a delicious sweet and rich taste! Roasting concentrates the pepper’s natural sweetness, giving them a richer flavor.

Roasting peppers is super easy to do at home, and it is a wonderful way to take advantage of summer fresh red bell peppers!

Four easy methods for roasting and charring bell peppers

There are four methods for roasting peppers at home: in the oven, under the broiler, on a stovetop, or on the grill. Each method has its advantages and disadvantages, so I encourage you to use the method that works best for you!

After selecting your perfect method for roasting red bell peppers, you will need to steam them to remove and discard the skin, membrane, and seeds. (Scroll down to read about the steaming process.)

Oven roasting peppers

Oven roasting is the perfect method if you are roasting several peppers at once. You can easily roast 6-10 peppers (depending on their size) in the oven!

  1. Preheat oven and prepare baking sheet: Preheat the oven to 500 degrees Fahrenheit. Line a baking sheet with aluminum foil for easy clean-up.
  2. Arrange peppers: Lay the peppers on their sides, with the stem parallel to the baking sheet.
  3. Roast: Place the baking sheet in the oven and roast the peppers for 15 minutes.
  4. Rotate and roast: Remove the baking sheet from the oven and use tongs to turn the peppers to the other side. Return to the oven and continue to roast for an additional 12-15 minutes.
  5. Check peppers: Remove the pan from the oven and check to see if the peppers are done roasting – the skin should look soft and slightly charred, and the peppers should appear slightly collapsed. If they don’t look fully roasted, return them to the oven and let them roast for a few more minutes.
  6. Steam: See below for steaming the peppers after they are fully roasted.

Broiling peppers

Broiling is great if you are looking for a fast method for roasting peppers indoors. You can easily broil 6-10 peppers (depending on their size) in the oven! However, you will need to watch the peppers very closely and turn the peppers frequently during broiling!

  1. Arrange oven rack: Arrange the oven rack to the upper third position – you want the top of the peppers to be about 8-9 inches away from the broiling element.
  2. Preheat broiler and prepare baking sheet: Preheat the broiler to high. Line a baking sheet with aluminum foil for easy clean-up and spray the foil lightly with oil.
  3. Arrange peppers: Lay the peppers on their sides, with the stem parallel to the baking sheet.
  4. Broil and rotate: Roast the peppers for a total of 15-20 minutes, using tongs to rotate the peppers a quarter of a turn every 4-5 minutes or as necessary.
  5. Check peppers: Remove the pan from the oven and check to see if the peppers are done roasting – the skin should look soft with quite a bit of char all over, and the peppers should appear slightly collapsed. If they don’t look fully roasted, return them to the oven and let them broil for a few more minutes.
  6. Steam: See below for steaming the peppers after they are fully roasted.

How to roast red bell peppers in the oven step by step photos:

Overhead photo collage of how to oven roast red bell peppers for sauce.

Cooking peppers on the stovetop

You can cook peppers on the stovetop using the direct gas flame or a grill pan. Direct roasting over a gas flame is personally my favorite method during the colder months. I find that this method gives the bell peppers a superior smoky flavor. However, each pepper needs to be charred individually, so this method is best if you are only trying to roast one to two bell peppers. If you are trying to roast a bunch of bell peppers, you may want to select a different method!

Direct gas flame
  1. Turn the heat to medium-high: Turn your gas burner to medium-high.
  2. Add the pepper: Place the red bell pepper on the grate, directly over the flame.
  3. Roast and rotate: Roast the pepper for a total of 12-16 minutes, using tongs to rotate the pepper a quarter of a turn every 2-3 minutes.
  4. Check the pepper: The pepper should be very soft, and the skin should appear well-charred. If the pepper is still firm, continue to roast, rotating the pepper as needed.
  5. Steam: See below for steaming the peppers after they are fully roasted.
Grill pan
  1. Prepare grill pan: Prepare your grill pan according to instructions – mine calls for lightly oiling the grates.
  2. Preheat grill pan: Place the grill pan on the stovetop and turn the heat to medium-high.
  3. Roast and rotate: Roast the pepper for a total of 12-16 minutes, using tongs to rotate the pepper a quarter of a turn every 2-3 minutes.
  4. Check the pepper: The pepper should be very soft, and the skin should appear well-charred. If the pepper is still firm, continue to roast, rotating the pepper as necessary.
  5. Steam: See below for steaming the peppers after they are fully roasted.
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Grilling red peppers

Grilling is my favorite way to roast peppers during the spring and summer months. It’s the perfect way to take advantage of the beautiful weather, and grilling gives the peppers a deliciously smoky flavor! This method is great if you are trying to roast up to 6 peppers. If you try to add too many peppers to the grill, you will end up steaming them instead of charring!

  • Heat the grill: Prepare your charcoal grill for direct heat or fire up a gas grill to high
  • Roast and rotate: Place the peppers on the grill, directly over the heat. Roast the peppers, turning them every 2-3 minutes, for a total of approximately 10 minutes.
  • Check the peppers: The peppers should be very soft, and the skin should appear completely charred all over. If the pepper is still firm, continue to grill, rotating the peppers as you see fit.
  • Steam: See below for steaming the peppers after they are fully roasted.

Overhead photo of red pepper sauce for pasta.

Steaming red peppers after cooking

After roasting and charring red bell peppers, you need to steam them in a (covered) bowl. Steaming serves two purposes: it further softens the peppers, and the moisture helps the charred skin loosen up and release from the pepper, making it easy to peel away.

Steaming and peeling your peppers

  1. Add peppers to the bowl: After your bell peppers are completely roasted, place them inside a large bowl.
  2. Cover to steam: Cover the bowl tightly with plastic wrap or a tight-fitting lid.
  3. Steam: Set the peppers aside and let them steam at room temperature for 15-20 minutes.
  4. Peel: After steaming for 15-20 minutes, the peppers should be cool enough to handle. Transfer the peppers to a clean work surface and use your hands to peel away and discard the skin. Expert tip: Avoid cleaning your peppers under running water, or you will remove a lot of their delicious flavor in the process!
  5. Deseed and chop: Once you have all the skin from the peppers removed, use a sharp chef’s knife to slice the peppers in half vertically, from top to bottom. Remove the stems and seeds, discarding both. Chop the roasted red bell peppers according to the recipe instructions.

Storing your homemade roasted red peppers

If you are looking to save time while preparing red pepper pasta sauce, you can roast your bell peppers in advance and store them in the refrigerator or freezer!

Refrigerator storage

Storing peppers in the fridge is a great option if you are looking for short-term storage!

  • Airtight container: Transfer the peppers to an airtight container.
  • Oil: Drizzle the peppers with a little bit of extra virgin olive oil to help keep them fresh during storage.
  • Store: Peppers will keep well in the refrigerator for up to 2 weeks. (If you don’t drizzle them with oil, peppers will keep in the refrigerator for up to 6 days.)

Freezing red peppers

If you are looking for long-term storage, freezing is the best option! Roasted red bell peppers freeze and thaw beautifully!

  • Airtight container: Transfer the peppers to a freezer-safe airtight container or heavy-duty freezer bag. If you are using a bag, remove all the excess air before sealing.
  • Store: Peppers will keep well in the freezer for up to 2 months.
  • Thaw: When ready to use your peppers, let them thaw in the refrigerator overnight or let them thaw at room temperature for 15-20 minutes.

Action photo of red pepper sauce being ladled from a pot.

How to easily make roasted red pepper pasta sauces from scratch

This creamy bell pepper pasta sauce is made from pantry staples, plus it’s extremely easy to prepare and can be ready in 35 minutes or less!

  1. Cook vegetables: Heat oil in a heavy saucepan over medium heat. Add the shallot and garlic, along with a generous pinch of salt and pepper. Cook, stirring often, until the shallots are soft. Add the Italian seasoning, paprika, and red pepper flakes. Cook for 1 minute, stirring to combine. Add in the tomato paste and cook, stirring until the paste coats the vegetables.
  2. Add peppers: Add the roasted red peppers to the pot. Stir, using the moisture from the peppers to deglaze the pan, scraping up any brown bits from the bottom of the pan. Cook for 1 minute and then remove the pot from heat.
  3. Blend: Transfer the bell pepper mixture to a high-speed blender or food processor. Add in 2 tablespoons of stock along with both vinegars and half of the basil leaves. Blend until creamy and smooth. Taste and adjust for seasoning as needed, adding more salt and pepper for flavor.
  4. Simmer: Transfer the roasted red pepper mixture back to the pot and place over medium-low heat. Bring the mixture to a gentle simmer and stir in the remaining stock. Simmer, stirring occasionally, for 8-10 minutes, or until the sauce is slightly thick. Stir in the heavy cream and cook for 2 minutes or until warm throughout. Thinly slice the remaining basil leaves and add them to the pot along with the parmesan. Taste and adjust for seasoning with salt, pepper, crushed red pepper flakes, and fresh herbs.
  5. Serve: Ladle or toss the sauce with warm pasta or meatballs; drizzle it over chicken, fish, meat, or eggs; or use it in your favorite recipe! Enjoy.
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Making roasted red pepper pasta at home: step by step photos

(Please scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)

Overhead photo collage of how to make roasted red pepper sauce for pasta at home.

FAQ: red pepper pasta sauce

Can I use roasted red peppers from a jar?

Absolutely! If you need to get dinner on the table in a hurry, by all means – use the convenient store-bought jars of roasted red bell peppers.

You will need 1 ½ (16 ounce) jars of peppers for this recipe. Before using the roasted red peppers, make sure you drain as much liquid as possible from the jars. Draining the peppers will help ensure you don’t water down the creamy red pepper sauce.

Also, it is important to note, while using peppers in a jar is totally acceptable, they offer significantly less flavor than bell peppers you roast yourself. To make up for the rich, complex taste of homemade roasted peppers, you may want to slightly increase the amount of Italian seasoning and smoked paprika in the recipe.

Can I add meat to sauce with peppers?

Absolutely! If you would like to create a heartier sauce, simply add your favorite meat. For ease and convenience, ground meat works best; however, you can use a whole meat, such as steak or chicken breast – just make sure you cut it into bite-size pieces first.

Types of meat you can add to roasted pepper sauce

  • Beef: Ground beef or steak
  • Pork: Ground pork, Italian sausages, pancetta, or bacon
  • Veal: Ground veal
  • Chicken: Ground chicken, chicken breasts, or chicken thighs
  • Turkey: Ground turkey or turkey breasts

Can I make this red sauce with peppers in advance?

Homemade roasted red pepper sauce can easily be made up to three days ahead of time! Simply prepare the sauce a day or two in advance and allow it to cool on the counter to room temperature. Once cool, transfer the sauce to an airtight container and store it in the refrigerator until ready to use.

Serving roasted red pepper sauces

Are you looking for new and exciting ways to serve your pasta sauce? Below are a few of my family’s favorite ways to serve and enjoy this recipe!

How to use homemade red pepper pasta sauce?

There are numerous delicious ways to use this creamy red pepper sauce! You can use this sauce with peppers to elevate numerous meals – from pastas, chicken, fish, shrimp, and meatballs to roasted vegetables, spaghetti bakes, and lasagna. You can use it as a traditional pasta sauce for noodles or lasagna. Try it as a delicious pepper dip for appetizers, such as mozzarella sticks and fries. Serve it up as a spread for sandwiches and wraps. Or use this red pepper sauce as a substitute for pasta and spaghetti sauces in recipes.

17 delicious ways to use creamy red pepper sauce

  • Vegetable dip: Looking to dip your vegetables into something other than ranch? Try using this sauce as a dip for your favorite fresh vegetables.
  • Mozzarella sticks: Move over marinara! Try serving your cheesy mozzarella sticks with this creamy sauce for dipping.
  • French fries: If you love dipping your fries in ketchup, you have to give this fancy duo a try.
  • Eggs: Take your eggs to the next level by drizzling a little bit of red pepper sauce over your scrambled eggs or omelets.
  • Subs: Toss meatballs in this creamy sauce, load them in a hoagie roll, and top with provolone cheese. Give the subs a quick toast before serving and enjoy.
  • Sandwiches and Burgers: Skip the mayonnaise and mustard! Use red pepper sauce as a delicious condiment for your burgers, wraps, and sandwiches.
  • Crab cakes: Top homemade or store-bought crab cakes with a generous dollop or drizzle of sauce to add a touch of robust flavor.
  • Potatoes: Crispy potatoes always beg for some sort of dipping sauce.
  • Polenta: Top a big bowl of creamy polenta with a generous drizzle of this sauce and some parmesan.
  • Pasta: Toss your favorite warm noodles with this luscious sauce.
  • Vegetable Noodles: Ladle the sauce over your favorite vegetable noodles for a healthy take on pasta night.
  • Meatballs: Looking to shake up meatball night? Try braising your meatballs in red pepper sauce.
  • Pizza: Use red pepper sauce as a delicious alternative to traditional tomato sauce on your homemade pizzas.
  • Pasta Bakes: Use this sauce in Italian pasta casseroles and spaghetti bakes.
  • Lasagna: Try using this as a layering this sauce in your favorite lasagna recipe.
  • Chicken: Prepare your favorite chicken parmesan using red pepper sauce for an elevated flavor.
  • Shrimp or Fish: Grill, bake, or broil your favorite fish or shrimp and serve it over a thin bed of this sauce.
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What goes with roasted red pepper pasta?

Pasta night is a favorite in our house! You can serve this creamy pasta as a standalone meal; however, to shake things and keep dinner time interesting, I like to serve pasta with one or two different side dishes. Below are a few fresh pasta side dish ideas to help get you thinking outside of the box.

Chef serving recommendation: I pair this red pepper pasta with fluffy dinner rolls, marinated mushrooms, and a chopped Italian salad for a hearty meal my entire family loves!

12 of the best side dishes to serve with red pasta

  • Bread: Serving saucy pasta with some sort of bread for sopping is a must! My family loves garlic knots, crusty artisanal bread, breadsticks, and fluffy dinner rolls.
  • Green Salad: A light green salad is a wonderful way to balance out heavier pasta.
  • Italian Salad: A hearty chopped Italian salad is a great option if you are looking for a salad with a little more sustenance.
  • Tomato Salad: Juicy tomato salad is a wonderful way to make the most of summer produce.
  • Bruschetta: Flavorful bruschetta is a classic Italian starter or side dish.
  • Artichokes: Simple roasted artichoke hearts with a drizzle of lemon are always a crowd favorite.
  • Zucchini: Throw some thick slices of zucchini on the grill for a fresh and light side dish.
  • Mushrooms: Try roasting or sautéing fresh mushrooms for a comforting, meaty side dish.
  • Asparagus: Tender-crisp asparagus is an easy-to-prepare family favorite.
  • Green Beans: Simple green beans in a luscious butter sauce are always a winner if you are trying to get your kids to eat more greens.
  • French Fries: If you like dipping bread into your pasta sauce, try switching things up with fries. Classic French fries, sweet potato fries, polenta fries, and even carrot fries all work beautifully.
  • Wine: For those of you who are 21 and up, is it even pasta night if you aren’t serving a glass of Italian red on the side?

Overhead photo of pasta noodles in a pot of pepper sauce.

Storing roasted red peppers sauce

Food safety is of the utmost importance when it comes to storing homemade sauces! Make sure you follow the simple tips below to ensure you are properly storing, freezing, and reheating your red pepper pasta sauce.

How long will this sauce keep?

This pasta sauce made from roasted red peppers will last for up to 4 to 5 days in the refrigerator in an airtight container.

Can I freeze pepper sauce?

With one easy modification, this sauce stores beautifully in the freezer. Freezing is the best way to further extend the shelf life of your homemade pasta sauce! Plus, freezing is a great way to save time by batch cooking! To preserve the quality of this creamy red pepper sauce, I recommend using a freezer-safe glass container or a double layer of heavy-duty freezer bags.

To freeze roasted red pepper pasta sauce

  1. Prepare sauce, omitting cream: Prepare the homemade sauce according to the recipe instructions; however, omit adding the heavy cream in the last step.
  2. Cool the sauce: The first real step in freezing pasta sauce is to let the sauce cool completely to room temperature. However, make sure you do not leave the sauce out on the counter for more than two hours, as that’s when bacteria will start to form.
  3. Transfer sauce to containers: Once the sauce is cool, divide the sauce into storage containers, making sure to leave enough room (headspace) for the sauce to expand.
  4. Store it: Stash the sauce in the freezer. Homemade red pepper sauce will keep up to 3 months, depending on how airtight your storage container or bag is.
  5. To use: When ready to use, you can reheat the sauce using one of the methods below. Stir the heavy cream into the sauce during the last few minutes of reheating.

How to reheat roasted red pepper sauces?

This sauce is incredibly easy to reheat, making quick and easy pasta nights an achievable dinner scenario. Depending on your preference, you can reheat this sauce directly from the freezer, or you can thaw it overnight in the refrigerator for quicker reheating the next day.

  • Stovetop (from freezer or refrigerator): Transfer leftover pasta sauce to a saucepan. Place the saucepan on the stove and reheat gently over low to medium-low heat, stirring occasionally. Cook the sauce until it’s warm throughout. Serve over hot pasta or use instead of pasta sauce in your recipe of choice.
  • Microwave (from refrigerator only): Transfer the sauce to a microwave-safe container. Place a lid on the container to prevent splatter, leaving the lid slightly cracked at the side to form a vent. Reheat on high, in one-minute intervals, stirring in between, until the sauce is warm throughout.

Tips for reheating red pepper sauce

  1. If you are reheating sauce you stored in the freezer, don’t forget to stir the heavy cream into the sauce during the last few minutes of cooking.
  2. If the sauce thickened up during storage, stir in a tablespoon or two of stock, cream, or water to loosen it up.

Overhead photo of tube pasta tossed with sauce with peppers.

This easy roasted red pepper pasta sauce is the perfect way to take weeknight dinners to the next level! With just a few simple pantry staples, homemade sauces don’t get any more delicious (or easy) than this!

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More pasta sauce recipes!

If you love this spaghetti sauce, try one of these delicious recipes next:

  • Arugula Pesto
  • Tomato Pesto
  • Cream Cheese Pasta Sauce
  • Mushroom Spaghetti Sauce
  • Marsala Mushrooms Sauce
  • San Marzano Tomato Sauce
  • Vodka Sauce
  • Short Rib Bolognese Sauce

The best roasted red pepper pasta sauce recipe 👇

©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.

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