If you're craving a cozy, flavor-packed pasta dish, this creamy red pepper pasta with ajvar is your new go-to recipe. It’s quick, easy, and loaded with rich, smoky paprika flavors that will make every bite unforgettable!
Best of all, it comes together in 20 minutes—perfect for busy weeknights or lazy weekends!
If you love pasta dishes, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!!
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Ingredients
- Pasta Penne
- Red Bell Peppers
- Onion
- Ajvar (Paprika Spread)
- All-Purpose Flour
- Heavy Cream
- Spices: Paprika Powder & Garlic Powder
See recipe card for quantities.
Instructions (with VIDEO)
Sauté diced onions & red pepper!
Add in rest of ingredients for the sauce!
Add in the aldente penne pasta to the sauce!
Serve & Enjoy!
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water before draining. Rinse the pasta under cold water to stop the cooking process and prevent overcooking. Set aside. - Sauté the Veggies:
Heat a drizzle of oil in a large skillet over medium heat. Add the diced red peppers and onions. Sauté for 8–10 minutes, stirring occasionally, until softened and fragrant. - Build the Sauce Base:
Stir in the ajvar and mix until evenly combined. Immediately add 1 cup of reserved pasta water and let the mixture simmer for 2–3 minutes, stirring occasionally. - Make It Creamy:
Pour in the heavy cream and stir well. In a small bowl, whisk together 1 tablespoon of flour with ¼ cup water to make a slurry. Gradually add the slurry to the sauce, whisking continuously to avoid lumps. Return the skillet to heat and allow the sauce to thicken slightly. - Season to Perfection:
Add paprika, garlic powder, salt, and black pepper to taste. Stir and let the sauce simmer for 2–3 minutes to enhance the flavors. - Toss the Pasta:
Add the cooked pasta to the sauce and toss gently until fully coated. Let it simmer on low heat for another 2–3 minutes, allowing the flavors to meld together. - Serve and Enjoy:
Plate your creamy red pepper pasta and enjoy every savory bite! Pair it with a fresh side salad or garlic bread for the ultimate meal.
Keep scrolling for recipe card below!
Substitutions
- Pasta (Penne): Spaghetti, rigatoni, fusilli, farfalle, or gluten-free pasta.
- Red Bell Peppers: Yellow or orange bell peppers, roasted red peppers (jarred), or sun-dried tomatoes for a richer flavor.
- Onion: Shallots, leeks, green onions, or red onions for a slightly sweeter taste.
- Ajvar (Paprika Spread): Roasted red pepper pesto, tomato pasta, harissa paste (for spice),or pureed roasted red peppers with olive oil and garlic.
- All-Purpose Flour: Cornstarch, arrowroot powder, or gluten-free flour blends for thickening.
- Heavy Cream: Half-and-half, coconut cream, cashew cream, or Greek yogurt for a lighter alternative.
Equipment
- Large Skillet
- Knife & Cutting Board
- Measuring Cups & Spoons
Storage
Store leftover red pepper pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce. Freezing is not recommended, as the creamy sauce may separate.
Top tips!
- Save Extra Pasta Water – Reserve more than 1 cup of pasta water to adjust the sauce consistency later if needed.
- Sauté Until Soft – Fully soften the peppers and onions to enhance their sweetness and flavor in the sauce.
- Mix the Slurry Well – Whisk the flour slurry thoroughly to prevent lumps and ensure a smooth, creamy texture.
FAQs
Yes! Cook the pasta and sauce separately, then combine and reheat before serving. Add a splash of cream or pasta water to refresh the sauce.
Substitute ajvar with roasted red pepper pesto, harissa, or blended roasted red peppers with olive oil and garlic for a similar flavor.
Swap heavy cream for coconut cream or cashew cream, and use a plant-based butter alternative for sautéing the veggies.
Keep scrolling for recipe card below!
Related
Looking for other pasta recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this recipe:
Easy Roasted Red Pepper Pasta Sauce (Creamy Recipe)
Ingredients
Equipment
Method
- Cook the Pasta:Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water before draining. Rinse the pasta under cold water to stop the cooking process and prevent overcooking. Set aside.
- Sauté the Veggies:Heat a drizzle of oil in a large skillet over medium heat. Add the diced red peppers and onions. Sauté for 8–10 minutes, stirring occasionally, until softened and fragrant.
- Build the Sauce Base:Stir in the ajvar and mix until evenly combined. Immediately add 1 cup of reserved pasta water and let the mixture simmer for 2–3 minutes, stirring occasionally.
- Make It Creamy:Pour in the heavy cream and stir well. In a small bowl, whisk together 1 tablespoon of flour with ¼ cup water to make a slurry. Gradually add the slurry to the sauce, whisking continuously to avoid lumps. Return the skillet to heat and allow the sauce to thicken slightly.
- Season to Perfection:Add paprika, garlic powder, salt, and black pepper to taste. Stir and let the sauce simmer for 2–3 minutes to enhance the flavors.
- Toss the Pasta:Add the cooked pasta to the sauce and toss gently until fully coated. Let it simmer on low heat for another 2–3 minutes, allowing the flavors to meld together.
- Serve and Enjoy:Plate your creamy red pepper pasta and enjoy every savory bite! Pair it with a fresh side salad or garlic bread for the ultimate meal.
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Svetlana Stakusic says
Bravo
Betty C says
I made this recipe tonight for my family, took me longer than 25 minutes but it was so worth it my entire family loved it super good. 😊 👍
Autumn says
I made this and it was great!!! Didn’t have the ajvar so I roasted some spicy peppers from our garden and mixed it with tomato paste. I also add the flour to the cooked veggies instead of a slurry, I like cooking off the flour a little bit. Everything turned out tasting amazing! Thanks!