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Delicious Marry Me Pasta with Easy Roasted Red Pepper Cream Sauce

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A creamy, smoky roasted red pepper cream sauce clings beautifully to fettuccine pasta, creating a comforting and easy-to-make dish perfect for busy weeknights or casual date nights.

Ingredients

Scale
  • 12 oz (340 g) fettuccine or your favorite pasta
  • Salt, for pasta water (about 1 tablespoon)
  • 2 large roasted red peppers (jarred or homemade, drained)
  • 1 cup (240 ml) heavy cream (or half-and-half for a lighter option)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, chopped (for garnish)
  • Optional add-ins: cooked chicken breast or shrimp, spinach or kale

Instructions

  1. Bring a large pot of salted water to a boil (about 6 quarts/5.7 liters). Add the fettuccine and cook according to package instructions, usually 10-12 minutes until al dente. Stir occasionally to keep it from sticking. Drain, reserving about 1/2 cup (120 ml) of pasta cooking water for later. Set pasta aside.
  2. In your food processor or blender, add the roasted red peppers, minced garlic, smoked paprika, and a pinch of salt and pepper. Blend until smooth, scraping down the sides as needed. The mixture should be thick and creamy with no large chunks.
  3. Heat the butter in a large skillet over medium heat. Once melted and slightly bubbling, add the blended red pepper mixture. Stir frequently and cook gently for 2-3 minutes to let the flavors marry—be careful not to burn the garlic.
  4. Lower the heat and slowly stir in the heavy cream, followed by the grated Parmesan. Keep stirring until the cheese melts and the sauce thickens slightly, about 4-5 minutes. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
  5. Taste the sauce and adjust salt, pepper, and red pepper flakes if using. Toss the cooked pasta into the sauce, gently mixing until every strand is coated. Heat through for a minute or two, letting the flavors meld.
  6. Plate the pasta, garnish with fresh chopped basil, and if you like, a sprinkle of extra Parmesan. Serve immediately.

Notes

If using jarred roasted peppers, choose ones packed in water or brine rather than oil to control sauce richness. Fresh garlic is preferred over pre-minced for best flavor. Reserve pasta water to adjust sauce consistency. Avoid overheating cream sauce to prevent separation. Roasting fresh peppers adds deeper flavor. For dairy-free, substitute heavy cream with full-fat coconut milk and use dairy-free Parmesan. Gluten-free pasta can be used but watch cooking time.

Nutrition

Keywords: marry me pasta, roasted red pepper cream sauce, creamy pasta, easy pasta recipe, weeknight dinner, fettuccine, smoky pasta sauce

Find it online: https://yumbelle.com/delicious-marry-me-pasta-recipe-with-easy-roasted-red-pepper-cream-sauce/