Pasta with Creamy Roasted Pepper Sauce Recipe
This pasta with a smooth, orange roasted pepper sauce is a mild, vegetable-based alternative to classic tomato sauces. In Italy, similar sauces appear in summer when peppers are sweet and aromatic – it’s also great for family dinners because it looks very colorful.
This pasta stands out thanks to its velvety, orange roasted pepper sauce, which is mild yet full of vegetable aroma. It’s an interesting alternative to tomato sauce: sweeter, creamier, and gently smoky from roasting, while still pleasantly filling.
Chef's tips
Roast the peppers until the skin is well charred and starting to blacken in places – then it will peel off easily and the flesh will be sweet and soft. After roasting, transfer the peppers to a bowl and cover with foil or a lid for 10–15 minutes; the steam will loosen the skins so they almost fall off. If you’re using cream, add it at the end over low heat so the sauce doesn’t split, and if you want a lighter version, replace part of the cream with pasta cooking water.
How to serve
Serve with plenty of freshly ground black pepper and grated cheese (Parmesan or aged pecorino) to boost the umami. It’s a great pasta for a midweek family dinner – children usually like its mild, slightly sweet taste and color. It pairs well with simple sides: green salad with olive oil and a glass of light red wine, such as Chianti.
Ingredients
- pasta - 350 g
- red bell pepper large, fleshy - 3 pieces
- onion medium - 1 pieces
- garlic cloves - 2 pieces
- 30% cream or plant-based cream - 150 ml
- olive oil - 3 tablespoons
- grated Parmesan optional, for serving - 40 g
- dried oregano - 0.5 teaspoons
- salt to taste
- pepper to taste
Preparation
- Preheat the oven to 220°C (top and bottom heat). Cut the peppers in half, remove the seeds, and place them skin-side up on a baking tray lined with baking paper.
- Put the peppers in the oven for 20–25 minutes, until the skin is well darkened and blackened in spots.
- Transfer the hot peppers to a bowl and cover with a plate or foil for 10 minutes. This will make the skins easier to remove.
- After 10 minutes, peel the peppers – the skin should come off in large pieces. Cut the flesh into chunks.
- Dice the onion and finely chop the garlic.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and fry for 5–7 minutes, stirring, until it softens and becomes slightly translucent but does not brown.
- Add the garlic and fry for another 1–2 minutes until fragrant.
- Add the roasted pepper pieces and oregano, stir, and cook for 2–3 minutes so the flavors combine. Remove from the heat and let cool slightly.
- Transfer the contents of the pan to a tall container, add the cream, and blend with a hand blender until smooth and creamy. Season with salt and pepper to taste.
- Bring a large pot of salted water to a boil. Add the pasta and cook for as many minutes as indicated on the package, until al dente. Reserve about 1/2 cup of the cooking water, then drain the rest.
- Pour the sauce back into the pan and heat gently over low heat. Add the cooked pasta and toss, adding a little pasta water if needed so the sauce coats it better.
- Serve immediately, sprinkled with grated Parmesan and drizzled with a little olive oil.
Storage
Store leftover pasta in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or cream so the sauce becomes creamy again.
