There are some dishes that just feel like a warm hug, a bright spot on a busy weeknight, or the perfect answer when you need something comforting and deeply flavorful without a lot of fuss. This Easy Jarred Pepper Pasta is exactly that. It transforms humble jarred roasted red peppers into a luscious, vibrant sauce that clings beautifully to every strand of pasta, delivering a sophisticated taste that belies its simple origins. It’s the kind of meal that reminds you how delicious and satisfying home cooking can be, even when life feels a little chaotic.

My husband, bless his heart, is usually a creature of habit when it comes to pasta sauces, often gravitating towards a classic marinara. So when I first introduced this jarred pepper pasta, I wasn’t entirely sure how it would land. I remember one particularly harried Tuesday evening; we’d both had long days, and the fridge felt stubbornly bare of inspiration. I pulled out a jar of roasted red peppers and, on a whim, decided to whip this up. As the aroma of garlic, peppers, and warm olive oil began to fill the kitchen, he actually paused his endless scrolling through work emails. By the time he took his first bite, a contented hum escaped him. “This,” he declared, “is a keeper.” It’s since become our go-to for those evenings when we crave something special but lack the energy for an elaborate production. It’s proof that the most memorable meals often come from the simplest ingredients, made with a little bit of love and a lot of heart.

Why You’ll Love This Easy Jarred Pepper Pasta

Remarkably Flavorful with Minimal Effort: The secret weapon here is the jarred roasted red peppers. They bring a deep, sweet, and smoky flavor that tastes like you spent hours roasting and peeling peppers yourself, all without the work.
Lightning Fast Weeknight Meal: From start to finish, you’re looking at a dish that comes together in about 20-30 minutes. It’s perfect for those busy evenings when you need something delicious on the table without sacrificing quality.
Pantry-Friendly Ingredients: Most of what you need for this recipe are staples you likely already have on hand—pasta, olive oil, garlic, and those trusty jarred peppers. It’s a fantastic way to turn everyday items into something extraordinary.
Infinitely Customizable: This recipe is a wonderful canvas. Want to add some protein? Chicken or shrimp are fantastic. Craving more veggies? A handful of spinach or some blistered cherry tomatoes would be lovely. It’s easy to adapt to whatever you have or whatever you’re in the mood for.

Behind the Recipe

Creating this dish at home has taught me a lot about the power of quality ingredients, even simple ones. What truly makes this pasta shine is letting the roasted red peppers be the star. Don’t be shy about simmering them gently with the garlic—it deepens their sweetness and allows the flavors to truly meld. One thing that tends to trip people up is rushing the sauce; while it’s quick, a few minutes of gentle heat for the peppers and aromatics makes all the difference. I’ve also learned that a splash of starchy pasta water is your best friend here, transforming the sauce from merely good to truly luscious and silky. And for that little something extra, a generous shower of fresh basil or parsley at the end really brightens everything up and adds a beautiful aromatic lift. It’s those small, thoughtful touches that elevate the dish from a simple weeknight meal to something you’ll crave.

Shopping Tips

Canned Goods: Look for good quality jarred roasted red peppers. Whole peppers in water or brine are generally preferred over those packed in oil, as you can control the oil content yourself.
Pasta: Choose your favorite pasta shape! Penne, fusilli, rigatoni, or spaghetti all work beautifully. A shape with nooks and crannies will hold onto the delightful sauce best.
Dairy: If using Parmesan cheese, look for a block you can grate yourself—it always melts and tastes better than pre-shredded varieties. Fresh mozzarella or a dollop of ricotta also works well.
Fresh Herbs: Fresh basil or parsley are highly recommended. A vibrant green pop and fresh aroma truly elevate the dish; skip the dried versions for this one.
Fats & Oils: A good quality extra virgin olive oil makes a difference in the sauce’s base flavor. No need for anything overly expensive, but avoid anything that smells rancid.
Citrus: A fresh lemon is always a good idea to have on hand. A squeeze of fresh lemon juice at the end brightens the entire dish and cuts through the richness beautifully.

Prep Ahead Ideas

This dish is already quite quick, but a few simple steps can make it even faster on a busy weeknight. You can certainly chop your garlic and any other aromatics, like shallots or onion, up to a day in advance and store them in a small airtight container in the fridge. If you plan to add any additional vegetables, such as spinach or cherry tomatoes, have those washed and prepped. Sometimes, I’ll even get my jarred peppers ready by draining them and setting them aside. Having these components waiting for you means you’ll be able to get dinner on the table in a flash, making those “no time to cook” evenings genuinely stress-free.

Time-Saving Tricks

For this pasta, the biggest time-saver is truly mise en place—having all your ingredients prepped and ready before you start cooking. While the pasta is boiling, that’s your window to make the sauce. Blend the peppers while the pasta water heats up. Another trick is to use a high-quality jarred pepper; don’t skimp here, as it’s the core flavor. If you’re short on time, don’t feel obligated to finely mince garlic; a quick smash and rough chop is perfectly fine, as it will still infuse its flavor. Sometimes, slowing down slightly to let the sauce simmer for just 5-7 minutes instead of 2-3 truly allows the flavors to deepen and meld, which actually saves you time in the long run because the end result is so much more satisfying.

Common Mistakes

One common pitfall with this kind of creamy sauce is not reserving enough pasta water. That starchy liquid is pure gold for emulsifying the sauce and giving it that luscious, silky texture. If your sauce ever feels too thick or a bit dry, don’t reach for plain water; grab that pasta water! Another mistake I’ve made is over-blending the peppers; you want a smooth sauce, but a little bit of texture isn’t a bad thing. On the flip side, not blending enough can leave you with too chunky a sauce that doesn’t coat the pasta well. Lastly, under-seasoning is easy to do; taste as you go! The peppers themselves aren’t heavily salted, so you’ll need to adjust the salt and pepper to really make the flavors sing. If you find it a bit bland, a pinch more salt or a squeeze of lemon juice can work wonders.

What to Serve It With

This pasta is hearty enough to be a meal on its own, but it pairs beautifully with a crisp green salad dressed with a light vinaigrette. A simple side of roasted asparagus or broccoli would also be lovely. If you’re looking to add protein, some grilled chicken, sautéed shrimp, or even white beans would complement the flavors nicely. A slice of crusty bread for soaking up any extra sauce is always a welcome addition!

Tips & Mistakes

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

Variations and Substitutions

This recipe is wonderfully forgiving. If you don’t have fresh garlic, a teaspoon of garlic powder can work in a pinch, though fresh is always best. For a creamier sauce, a splash of heavy cream, a dollop of cream cheese, or even some blended cashews can be added when blending the peppers. To add a bit of heat, a pinch of red pepper flakes sautéed with the garlic works beautifully. If you want to make it dairy-free, nutritional yeast can mimic a cheesy flavor, and plant-based milks (like oat or cashew) can replace any cream. Don’t have basil? Fresh parsley or even a sprinkle of dried oregano can work, but for the brightest flavor, fresh herbs are definitely worth the trip to the store. You can also experiment with adding sun-dried tomatoes to the sauce for an extra layer of umami.

Frequently Asked Questions

What kind of jarred roasted red peppers should I use?

Look for whole roasted red peppers packed in water, brine, or their own juices. Avoid those packed heavily in oil if you can, as they can make the sauce too greasy, and you want to control the oil.

Can I use fresh roasted red peppers instead of jarred?

Absolutely! Roasting your own fresh red bell peppers adds an incredible depth of flavor. Just be sure to roast them until tender and slightly charred, then peel and deseed them before blending. This will add about 30-40 minutes to your prep time.

How can I make this dish spicier?

To add a kick, simply sauté a pinch or two of red pepper flakes along with the garlic. You can also add a dash of your favorite hot sauce to the finished sauce.

What if my sauce is too thin or too thick?

If it’s too thin, let it simmer gently for a few more minutes to reduce. If it’s too thick, gradually stir in some of the reserved pasta water until it reaches your desired consistency.

Can I add a protein to this dish?

Yes, it’s wonderful with added protein! Sautéed chicken, shrimp, Italian sausage, or even a can of drained cannellini beans tossed in at the end would be excellent choices.

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Easy Jarred Pepper Pasta

This simple jarred pepper pasta is a quick and flavorful dish that’s perfect for any weeknight meal.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 4

Calories: 120kcal

Ingredients

Main Ingredients

▢ 12 oz spaghetti Use your favorite pasta type
▢ 1.5 cups jarred roasted red peppers Chopped into bite-sized pieces
▢ 1 cup heavy cream For a rich and creamy sauce
▢ 0.5 cup parmesan cheese Grated, for topping
▢ 2 tbsp olive oil Extra virgin adds more flavor
▢ 3 cloves garlic Minced for depth of flavor
▢ 0.5 tsp red pepper flakes Adjust to taste
▢ 0.5 tsp salt
▢ 0.25 tsp black pepper

Instructions

Preparation Steps

Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a skillet, heat the olive oil over medium heat. Sauté the minced garlic until fragrant.
Add the chopped roasted red peppers and red pepper flakes. Stir for about 2 minutes.
Pour in the heavy cream, then reduce the heat. Simmer for 3-4 minutes until slightly thickened.
Toss the drained pasta in the sauce and mix well. Season with salt and black pepper.
Serve hot, garnished with grated parmesan cheese on top.

Notes

Add a splash of lemon juice for brightness or fresh basil for garnish!