Jamie Oliver Red Pepper Pasta Sauce

If you’re looking for a quick yet creamy pasta night winner, this Jamie Oliver Red Pepper Pasta Sauce is an absolute gem. With the sweet, smoky flavor of roasted red peppers and the luscious richness of cream, it’s the kind of sauce that turns a basic pasta dinner into something really special. I was surprised how pantry-friendly this recipe is—you don’t need fancy ingredients to get that gourmet taste. (inspired by Jamie Oliver)

Ingredients Needed

• 1 (16oz) jar roasted red peppers (450g)
• 2 tablespoons butter (30g)
• 4 cloves garlic
• 1/2 teaspoon dried basil
• Freshly cracked black pepper (to taste)
• 1/2 cup heavy cream (120ml)

How To Make Jamie Oliver Red Pepper Pasta Sauce

Prepare the Peppers:
Start by pouring a little juice from your jar of roasted red peppers into a blender—just a splash to get things moving. Add the roasted peppers themselves, and if your blender struggles, add 1–2 tablespoons of water. Go easy on the jar liquid since it’s quite acidic. Blend until velvety smooth.

Cook the Garlic:
Next, finely mince your garlic. In a medium saucepan, melt the butter on medium-low heat. Toss in the garlic and let it sizzle gently for about a minute or two. You want it soft and fragrant, not browned or burnt.

Combine Ingredients:
Pour the blended red peppers into the pan with your garlic and butter. Add the dried basil and a good crack of black pepper. Stir everything together and let those flavors mingle.

Simmer the Sauce:
Turn the heat to low and bring the mixture to a gentle bubble. Let it simmer uncovered for 10–15 minutes. It should reduce a bit and thicken slightly. Keep an eye on it and give it an occasional stir.

Add Cream:
Once the sauce looks nice and thick, pour in the heavy cream. Stir to combine and let it heat through until the whole sauce is silky and smooth.

Adjust Seasoning:
Have a taste—if you think it needs salt, add a pinch. The sauce should be sweet, savory, and just a little creamy.

Serve:
Heat your favorite pasta and toss it with this glorious sauce. It clings beautifully to noodles and is just as happy paired with chicken or veggies.

Why I Love This Recipe

I made this on a chilly Thursday night and it hit every comfort note I needed. It’s so fast to put together, but it tastes like something you spent way more time on. The roasted peppers bring a lovely depth, and it’s super versatile—I even used leftovers as a dip the next day. Honestly, this is one of those sauces I’ll keep on repeat.

Recipe Tips

• Pick Good Roasted Red Peppers: Go for a quality jarred brand—those peppers carry the whole dish.
• Don’t Overdo the Jar Juice: A little goes a long way. Too much and your sauce might taste overly sharp.
• Use Fresh Garlic: It makes all the difference in flavor. Mince it fine for the best infusion into the butter.
• Go Low and Slow: Keep the heat gentle when simmering so the flavors develop without rushing.
• Cream Alternatives: For a dairy-free version, try coconut milk or blended cashews for that rich texture.

How To Store This Jamie Oliver Red Pepper Pasta Sauce

At Room Temperature

This sauce shouldn’t be left out for more than 2 hours. After that, pop it in the fridge.

In the Fridge

Keep it in a sealed container and it’ll last for up to 5 days. The flavor actually deepens after a day or two!

In the Freezer

Freeze it in an airtight container for up to 3 months. Defrost overnight in the fridge for best results.

Reheating

On the stove is best—just heat it gently, stirring now and then. For the microwave, cover and stir halfway through. If it thickens too much, add a splash of cream or water.

Nutrition Facts (per serving)

• Calories: 182 kcal
• Carbs: 9 g
• Protein: 4 g
• Fat: 15 g
• Sugar: 5 g
• Fibre: 2 g
• Sodium: Moderate (depends on the brand of peppers)

Let’s Answer a Few Questions!

Can I use fresh red peppers instead of jarred?
Totally! Roast them at 400°F (200°C) for about 25 minutes until charred. Peel and blend as usual.

What if my sauce gets too thick?
No problem—just add a bit of water, broth, or more cream to loosen it up.

Can I make this without cream?
Yes! Use coconut milk, almond milk, or blended cashews and water for a vegan-friendly twist.

Can I add protein?
Absolutely—chicken, shrimp, or tofu all work beautifully. Just cook them separately and stir in before serving.

Try More Recipes:

• Jamie Oliver Red Pepper Pasta
• Jamie Oliver Bacon Tomato Pasta
• Jamie Oliver Pregnant Pasta