Roasted Red Pepper Pasta Recipe – Creamy Italian Comfort Food

Last Updated on 3 months by Neha Deshmukh

Roasted Red Pepper Pasta Recipe – Creamy Italian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a pasta recipe that’s both comforting and bursting with flavour. This Roasted Red Pepper Pasta is exactly that. I first made this a few years ago when I was craving something a little different, and it’s been a family favourite ever since. It’s creamy, slightly smoky, and just… happy food! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another pasta dish. Roasting the red peppers takes it to a whole new level of deliciousness. It adds a sweetness and smokiness that you just can’t get any other way. Plus, it’s surprisingly easy to make, even though it tastes like you spent hours on it. It’s perfect for a weeknight dinner, a casual weekend lunch, or even a little bit of self-care.

Ingredients

Here’s what you’ll need to whip up this Roasted Red Pepper Pasta:

• 1.5-2 cups Pasta (any shape!)
• 2 med-big Red Capsicum
• 2 med-big Onion
• 2 big Tomatoes
• 1 tbsp Garlic
• 0.5 tbsp Red chilli flakes (or more, to taste!)
• 2 tsp Dried Italian herbs
• 25-30 gms Cream cheese (optional, but oh-so-good)
• 0.5-1 cup Grated cheese (Parmesan is classic, but use what you love!)
• 0.3-0.5 cup Milk
• 1 tbsp Butter
• Salt, to taste
• Oil, for sautéing

Ingredient Notes

Let’s talk ingredients for a sec!

• Red Peppers: Seriously, don’t skip roasting them. It makes all the difference. The charring brings out their natural sweetness.
• Pasta: I love using penne or fusilli because the sauce clings to them beautifully. But honestly, any shape works – spaghetti, rotini, even farfalle (bow ties)!
• Italian Herbs: You can use a pre-mixed blend, or get fancy and use a combination of oregano, basil, rosemary, and thyme. My nani (grandmother) always said a good pinch of oregano is essential for authentic Italian flavour.
• Cream Cheese: This is optional, but it adds a lovely tang and extra creaminess. If you’re avoiding dairy, you can leave it out or use a vegan cream cheese alternative.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook your pasta according to the package directions. Don’t forget to reserve about 1 cup of that starchy pasta water – it’s liquid gold!
2. Now for the peppers. Char those red capsicums directly over a gas flame (carefully!) until the skin is blackened all over. If you don’t have a gas stove, roasting them in the oven works just fine too (see the FAQs for details). Pop them into a covered bowl for about 15 minutes to steam, then peel off the blackened skin and remove the seeds.
3. Heat a little oil in a pan and sauté the chopped onions until they’re soft and translucent. Add the garlic and cook for another minute until fragrant.
4. Add the roasted peppers and tomatoes to the pan, along with a pinch of salt. Cook until the tomatoes soften and start to break down.
5. Time to blend! Carefully transfer the mixture to a blender and blend until you have a coarse paste. Add a little of that reserved pasta water, a tablespoon at a time, to help it along.
6. Pour the sauce back into the pan and reheat gently. Stir in the chilli flakes and Italian herbs. If you’re using cream cheese, now’s the time to add it and let it melt into the sauce.
7. Add the cooked pasta to the sauce and toss to coat everything evenly. Sprinkle in the grated cheese and mix gently.
8. For an extra creamy texture, warm up the milk with the butter and stir it into the pasta. Add a splash of reserved pasta water if the sauce is too thick.
9. Let the pasta rest for 15-20 minutes before serving. This allows the flavours to meld together beautifully. Trust me, it’s worth the wait!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Sauce Consistency: If your sauce is too thick, add more pasta water. Too thin? Simmer it for a few minutes to let it reduce.
• Sticky Pasta: To prevent the pasta from sticking, make sure you use enough water when cooking it, and don’t rinse it after draining.
• Roasting Peppers: If you don’t have a gas flame, roast the peppers under the broiler, turning them frequently until blackened.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Variation: Skip the cream cheese and use a plant-based milk and butter alternative. Nutritional yeast can also add a cheesy flavour. My friend, Priya, swears by this version!
• Gluten-Free Variation: Simply use your favourite gluten-free pasta.
• Spice Level Adjustment: Add more or less chilli flakes to suit your taste. A pinch of cayenne pepper also works well.
• Festival Adaptations: For a lighter version, perfect for summer festivals, use less cream cheese or omit it altogether. Add some fresh basil and a squeeze of lemon juice for brightness.

Serving Suggestions

This pasta is delicious on its own, but it’s even better with a side of crusty bread for soaking up all that delicious sauce. A simple green salad also makes a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

1. Can I make this sauce ahead of time? Absolutely! You can make the sauce up to 2 days in advance and store it in the refrigerator.
2. What is the best type of pasta to use with this sauce? Penne, fusilli, or spaghetti are all great choices.
3. How can I adjust the spice level of this dish? Add more or less chilli flakes, or use a milder or hotter variety.
4. Can I roast the red peppers in the oven if I don’t have a gas stove? Yes! Roast them under the broiler, turning frequently until blackened.
5. What can I substitute for cream cheese in this recipe? You can use ricotta cheese, mascarpone, or even a dollop of plain yogurt.
6. How do I know when the roasted peppers are perfectly ready to peel? The skin should be blackened and blistered all over, and the peppers should be soft to the touch.

Enjoy! I hope you love this Roasted Red Pepper Pasta as much as my family does. Let me know in the comments how it turns out for you!