This is one of my favorite weeknight dinners: bold roasted red pepper flavor folded into a silky, cream-forward sauce and clinging to chewy bucatini. It comes together quickly, uses a short list of pantry-friendly items, and feels like a small, comforting celebration at the table. No fuss, just bright, savory sauce and a few herbs to finish.

I like this recipe because it’s forgiving. The red pepper puree is the star — jarred roasted red peppers keep the flavor reliable and let you skip the oven-roasting step without losing depth. A touch of Dijon lifts the cream and balances sweetness, while spinach and basil add freshness and color.

Below you’ll find a shopping guide, a clear ingredients list, exact step-by-step instructions, and practical tips for swapping ingredients, avoiding common mistakes, and making this ahead. Read the sections you need and jump straight into the kitchen when you’re ready.

Your Shopping Guide

Before you shop, scan your pantry for pasta and basics: olive oil, butter, garlic, onion, salt and pepper. The recipe uses DeLallo-branded items in the original version; if you want the same flavor profile, look for DeLallo Bucatini and DeLallo Roasted Red Peppers. If you can’t find those, any bucatini or long pasta and good-quality jarred roasted red peppers will work.

Fresh herbs and greens are small purchases that make a big difference. Buy a small bunch of basil and a bag of baby spinach. The spinach wilts quickly in the sauce; basil should be torn or roughly chopped and stirred in at the end for aroma. Grab a wedge of parmesan or a small container of freshly grated parmesan to finish the dish.

For pantry backups, keep a jar of Dijon mustard and a small carton of heavy or whipping cream. These ingredients are used in modest amounts but are key to the sauce’s structure and tang. If you keep these on hand, this pasta becomes a fast, reliable dinner option.

Ingredients

8 ounces DeLallo Bucatini Pasta — provides the chewy, hollow texture that holds the sauce.
1 (12 ounce) jar DeLallo Roasted Red Peppers, drained — the main flavor base; drain to avoid excess liquid.
2-3 cloves garlic, minced — adds aromatic depth; adjust to taste.
1/4 teaspoon Italian seasoning — background herb flavor without overpowering the peppers.
1 tablespoon DeLallo Extra Virgin Olive Oil — for blending the peppers and a bit of flavor in the sauce.
1 tablespoon butter — helps sweat the onion and add richness to the sauce.
1/2 medium onion, chopped — softens into a sweet base for the sauce; chop evenly for even cooking.
3/4 cup heavy/whipping cream — creates the creamy texture and glossy finish.
1/2 teaspoon Dijon mustard — brightens and stabilizes the cream for a balanced sauce.
2 cups (packed) fresh baby spinach — wilts into the sauce for color and nutrition.
1 small handful fresh basil — torn or roughly chopped to finish with fresh herb aroma.
Salt & pepper to taste — essential for seasoning; taste before serving.
Freshly grated parmesan cheese to taste — finish at the table for savory umami.

Creamy Roasted Red Pepper Pasta, Made Easy

Bring a large pot of salted water to a boil and cook the 8 ounces DeLallo Bucatini Pasta al dente according to package directions.
While the pasta cooks, place the drained 1 (12 ounce) jar DeLallo Roasted Red Peppers, 2–3 cloves minced garlic, 1/4 teaspoon Italian seasoning, and 1 tablespoon DeLallo Extra Virgin Olive Oil in a food processor; blend until smooth.
In a skillet over medium heat, melt 1 tablespoon butter. Add 1/2 medium chopped onion and cook, stirring occasionally, until softened and lightly browned, about 4–5 minutes.
Add the red pepper puree, 3/4 cup heavy/whipping cream, and 1/2 teaspoon Dijon mustard to the skillet. Cook, stirring occasionally, until the sauce has thickened slightly, about 7–8 minutes. Taste and season with salt and pepper.
Just before draining the pasta, reserve some of the hot pasta cooking water (set it aside in a cup or bowl). Drain the pasta in a colander.
Stir 2 cups (packed) fresh baby spinach and 1 small handful fresh basil (torn or roughly chopped) into the sauce until the spinach begins to wilt.
Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water, a splash at a time, until you reach the desired consistency and the spinach is fully wilted.
Serve immediately with freshly grated parmesan cheese to taste and additional salt and pepper if needed.

What Makes This Recipe Special

There are three simple things that make this pasta stand out: concentrated roasted pepper flavor, a silk-like cream base, and quick finishing with greens and herbs. The blended jarred peppers give intense roasted sweetness without the time and attention of roasting peppers yourself. Blending them with olive oil and garlic produces a smooth, even sauce that clings to bucatini.

The Dijon is the quiet hero. It cuts through the richness and keeps the sauce bright. Fresh basil and spinach add lift and texture; the spinach melts into the sauce while basil stays fragrant, so you get both body and aromatics in one pan. Finally, tossing the pasta in the skillet—rather than simply spooning sauce over—helps the sauce adhere, making each bite cohesive and comforting.

Healthier Substitutions

If you want to lighten the dish, choose swaps that preserve texture and flavor:

Reduce cream — use 50/50 heavy cream and low-fat milk to lower calories while keeping silkiness; cook slightly longer to thicken.
Pasta choice — swap bucatini for whole-wheat or legume-based pasta for more fiber and protein. Cooking time will vary, so follow package directions.
Less cheese — use a modest sprinkle of parmesan or swap to a finely grated hard cheese for stronger flavor with less volume.

These swaps change calories and texture, but the core flavor—roasted red pepper and garlic—remains intact.

Appliances & Accessories

Keep these tools within reach for the smoothest execution:

Large pot — for boiling pasta with enough water so it cooks evenly and you can reserve starchy cooking water.
Food processor or blender — essential to turn jarred roasted peppers into a smooth puree.
Large skillet — wide enough to toss pasta and sauce together; a 10–12 inch skillet works well.
Colander and a cup/bowl — for draining pasta and reserving cooking water.

Optional: a microplane for fresh parmesan and a wooden spoon for stirring. None are strictly required, but they help the workflow feel effortless.

Avoid These Mistakes

Small missteps can mute the flavors or leave a thin sauce. Watch for these:

Not draining the jarred peppers — extra liquid will water down the sauce. Drain the jar well before blending.
Overcooking the pasta — aim for al dente. Overcooked pasta will fall apart when tossed in the sauce.
Skipping reserved pasta water — that starchy water is a binder. Add a splash only if the sauce needs loosening; it brings silk and cohesion.
Under-seasoning — taste the sauce before adding pasta. The cream buffers salt, so the sauce may need a tiny extra pinch.

Fresh Takes Through the Year

Change a single element to match the season:

Spring — toss in a handful of blanched asparagus tips with the spinach for crunch.
Summer — finish with extra torn basil and a squeeze of lemon if you want brightness; lemon isn’t in the base recipe, so add sparingly.
Fall/Winter — add a small handful of chopped roasted walnuts or toasted pine nuts for warmth and texture.

These small adjustments keep the dish feeling current and let you use what’s at peak flavor.

Little Things that Matter

Pay attention to these details and the dish jumps from good to memorable:

Quality of jarred peppers — brighter, well-roasted peppers make a cleaner sauce. Taste jars if you can.
Use a splash of reserved pasta water — it emulsifies the cream and oil into a glossy sauce.
Tear basil by hand — tearing, not chopping, helps retain volatile oils and fragrance.
Finish at the stove — toss pasta in the warm skillet so the sauce clings and the spinach wilts perfectly.

Make Ahead Like a Pro

This recipe is best finished fresh, but you can prep components ahead to save time:

Make the red pepper puree up to 2 days ahead and keep it refrigerated in an airtight container. It’ll taste even more melded the next day.
Chop onion and mince garlic ahead and store in the fridge for 24 hours.
Cook pasta slightly under al dente if you plan to reheat. Toss with a teaspoon of oil to prevent sticking and store separately from the sauce.

To reheat, warm the sauce gently with a splash of water or cream, toss in pasta, and heat until everything is hot and coated. Add fresh basil at the end for aroma.

Ask & Learn

Here are answers to questions I get often:

Can I use roasted red peppers I roasted myself? Yes. Roast until skins char, peel and seed, then drain excess liquid before blending.
What if I don’t have a food processor? A blender will work; blend in small batches so the garlic and oil emulsify evenly.
Can I replace heavy cream? You can use a lighter milk, but expect a thinner sauce. To maintain body, combine lighter milk with a small amount of cornstarch slurry (mix a teaspoon of cornstarch with cold water) and cook until slightly thickened.

That’s a Wrap

This Creamy Roasted Red Pepper Pasta is straightforward, forgiving, and delicious. It’s a recipe you can rely on when you want something a little elevated but not time-consuming. Follow the steps exactly for the first run, then make it your own by swapping pasta shapes, adding a toasted nut, or stirring in leftover roasted vegetables.

Serve it with a simple green salad or a few bright lemon wedges on the side if you like. Most of all: taste as you go, season thoughtfully, and enjoy the way a few good ingredients can make a weeknight feel special.

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Creamy Roasted Red Pepper Pasta

Bucatini tossed in a creamy roasted red pepper sauce with spinach, fresh basil, and freshly grated Parmesan.

Prep Time10

Cook Time20

Total Time30

Servings: 4 servings

Ingredients

8 ouncesDeLallo Bucatini Pasta
1 12 ounce jarDeLallo Roasted Red Peppersdrained
2-3 clovesgarlicminced
1/4 teaspoonItalian seasoning
1 tablespoonDeLallo Extra Virgin Olive Oil
1 tablespoonbutter
1/2 mediumonionchopped
3/4 cupheavy/whipping cream
1/2 teaspoonDijon mustard
2 cups packed fresh baby spinach
1 small handfulfresh basil
Salt & pepperto taste
Freshly grated parmesan cheeseto taste

Instructions

Bring a large pot of salted water to a boil and cook the 8 ounces DeLallo Bucatini Pasta al dente according to package directions.
While the pasta cooks, place the drained 1 (12 ounce) jar DeLallo Roasted Red Peppers, 2–3 cloves minced garlic, 1/4 teaspoon Italian seasoning, and 1 tablespoon DeLallo Extra Virgin Olive Oil in a food processor; blend until smooth.
In a skillet over medium heat, melt 1 tablespoon butter. Add 1/2 medium chopped onion and cook, stirring occasionally, until softened and lightly browned, about 4–5 minutes.
Add the red pepper puree, 3/4 cup heavy/whipping cream, and 1/2 teaspoon Dijon mustard to the skillet. Cook, stirring occasionally, until the sauce has thickened slightly, about 7–8 minutes. Taste and season with salt and pepper.
Just before draining the pasta, reserve some of the hot pasta cooking water (set it aside in a cup or bowl). Drain the pasta in a colander.
Stir 2 cups (packed) fresh baby spinach and 1 small handful fresh basil (torn or roughly chopped) into the sauce until the spinach begins to wilt.
Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water, a splash at a time, until you reach the desired consistency and the spinach is fully wilted.
Serve immediately with freshly grated parmesan cheese to taste and additional salt and pepper if needed.