Linguine with Roasted Red Pepper Sauce

For a simple, satisfying meal straight from the pantry, cook up some linguine with a roasted red pepper sauce made from jarred peppers. Toss in a sprinkling of capers and serve along with a tossed salad and you’ll have a delicious meal that won’t keep you in the kitchen all night.

Linguine with Roasted Red Pepper Sauce

Linguine with Roasted Red Pepper Sauce

3.8 from 4 votes
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This easy, roasted red pepper sauce is a nice switch from standard marinara and is quick to whip up using just a few ingredients from your pantry.


  • 10 ounces linguine
  • 1 jar, 12-ounces sweet roasted red peppers, drained
  • 1/4 cup olive oil
  • 1/2 cup onion, chopped
  • 2 to 3 cloves garlic, very finely chopped
  • 2 tablespoons half-and-half or cream
  • 2 to 4 tablespoons capers, drained (see notes)
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley for garnish


  • Bring a large pot of salted water to a boil for the linguine.
  • Purée the roasted peppers in a food processor or blender and set aside.
  • Heat the olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, 2 to 3 minutes. Add the garlic and continue cooking until pale gold in color, 1 to 2 minutes longer (do not brown).
  • Add the red pepper purée and continue cooking, stirring constantly until heated through. Stir in the half-and-half and continue cooking about 1 minute more. Add the capers and season to taste with salt and pepper. Reduce the heat to low to keep warm.
  • Cook and drain the pasta according to package directions. Add the sauce and toss to combine.
  • To serve, plate individual servings and garnish with the chopped fresh parsley. Serve immediately.

Tips for Making This Recipe

Recipe Notes:

If you don’t care for capers, substitute 1/4 cup frozen petite peas. Just add them before you add the half-and-half to give them an extra minute or two to cook.
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