Roasted Red Pepper Cream Sauce Recipe

This Roasted Red Pepper Cream Sauce is about as perfect of a cream sauce as I’ve ever tasted. In my opinion, it is balanced and just has the right amount of bite from the peppers without overwhelming whatever you serve it on.

Roasted Red Pepper Cream Sauce Recipe | ©

And since this cream sauce comes together in just a few minutes, it is easy enough to pull together and serve over a quick dish of pasta or even my new favorite zucchini pasta. Believe me, it has been a go-to recipe in my house for years.

Roasted Red Pepper Cream Sauce Recipe | ©

It all begins with a little bit of butter, onions, garlic, chopped roasted red peppers, cream and a few other touches. In just a few minutes, you have this delicious cream sauce that takes everything up a notch and tastes like you’ve been in the kitchen cooking all afternoon.

When, in reality, you can throw a meal together of pasta, cream sauce, and a small side salad in about 15 minutes. Or, if you have more time, it is beautiful drizzled over roasted chicken. But definitely, check in tomorrow to see what I made with this cream sauce recipe. You’ll love it.

I don’t know about you, but it takes longer for me to make up my mind what I want to cook for supper than it does to have this on the table!

Roasted Red Pepper Cream Sauce Recipe | ©


Here’s my Roasted Red Pepper Cream Sauce recipe. I hope you love it!

5.0 from 2 reviews
Roasted Red Pepper Cream Sauce Recipe
Prep time
Cook time
Total time
Cream sauce makes a great addition to so many pasta, chicken, or other dishes. Get this roasted red pepper cream sauce recipe that is ready in minutes.
Serves: 6
  • 1 tablespoon butter
  • ½ medium onion, diced finely
  • 1 clove garlic, minced
  • 1 (12-ounce jar) roasted red peppers, diced
  • ¼ cup heavy cream
  • pinch red pepper flakes, optional
  • salt and pepper, to taste
  1. Melt butter in a 12-inch skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and roasted red peppers, including the juices from the container. Add in heavy cream, stirring constantly until cream sauce has thickened and will coat the back of a spoon. Add red pepper flakes, if using. Add salt and pepper to taste.



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  1. 11

    Christie says

    This was FANTASTIC! – with a few variations. I will most certainly be making it again. Next time I will put a little less red pepper and more sauce. I added quite a bit more heavy cream than called for. I think it would also be good as a heavier sauce with maybe some cream cheese or sour cream? I had it over pasta, great dinner for one!

  2. 13

    Jen says

    It was one of those nights where I googled “chicken” and “roasted red peppers” while the chicken defrosted in the microwave and your blog came up with this recipe. I had all the ingredients on hand and it was quick to make. WOW. This dish will be going in the rotation! And I’m definitely checking out what other recipes you have. Perfect!

  3. 15

    Rey says

    Simple but delicious. I oven roasted a red pepper and two hot peppers rather than from a jar, because I had them already. Also roasted portabello caps to put in with sauce. Turned out awesome, with a nice amount of spice. This will certainly be added to my rotation, due to its great variability for meals. Thanks for the easy recipe.

  4. 16

    Paulo Nery says

    The roasted red pepper recipe is wonderful and very easy to prepare. I’ve used twice and it has become a favorite of ours.


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