Creamy Roasted Red Pepper Pasta

Ingredients

• 2 smallred peppers
• 1 1/2 tbsplight oil
• to tastefreshly ground sea salt and black pepper
• 200 g (7 oz)penne pasta shapes
• 1banana shallot
• 1 largegarlic clove
• 1/4 tspsweet smoked paprika
• large pinchdried chilli flakes
• 1 tbsptomato purée
• 1/2 tbspsherry vinegar
• 120 g (4 1/4 oz)roasted red peppers, from a jar
• 4 tbspchicken or vegetable stock, or pasta cooking water
• 2 tbspdouble cream
• small handful, plus extra for servingfreshly grated Parmesan
• for servingfresh basil

Instructions

1. 1

   Roast the peppers

   Heat the oven to 200°C (390°F). Core the fresh peppers and cut them into small, bite-sized chunks. Spread them on a baking tray, toss with 1/2 tbsp of the oil and a generous grinding of salt and pepper, then roast for 20 minutes, until soft and beginning to blacken at the edges.

2. 2

   Cook the pasta

   Meanwhile, cook the penne in a pan of boiling salted water according to the packet instructions. Start checking whether it is done at around 15 minutes.

3. 3

   Soften the aromatics

   Peel and finely chop the shallot and garlic. Heat the remaining 1 tbsp of oil in a small frying pan over a medium-high heat. Add the shallot and garlic with a few grinds of salt, and fry gently for about 5 minutes, until soft and just beginning to colour.

4. 4

   Build the flavour

   Add the paprika and chilli flakes, and fry for 1 minute until aromatic. Stir in the tomato purée and cook until the mixture turns brick red. Mix in the vinegar, then take the pan off the heat.

5. 5

   Blend the sauce

   Transfer the shallot mixture to a bullet blender or high-powered food processor. Add the jarred peppers, stock and some seasoning, then blend until smooth.

6. 6

   Coat the pasta

   Drain the pasta, reserving a little of its cooking water. Return the pasta to the pan with the sauce and set over a low heat. Stir until coated, then mix in the cream followed by the Parmesan. Keep stirring until the sauce just clings to the pasta, adding a little cooking water if it needs a silkier texture.

7. 7

   Finish and serve

   Stir in the roasted pepper chunks, then taste and adjust the seasoning; they have already been coated with salt and pepper. Divide between warm bowls and top with fresh basil and extra Parmesan.

What is creamy roasted red pepper pasta?

This is a pasta dish built around a blended red pepper sauce, finished with cream and Parmesan. Roasted pepper sauces are a familiar Italian-inspired way to turn sweet peppers into a smooth coating for pasta.

Fresh peppers roast while the pasta cooks, while jarred peppers make the sauce quick to blend. Using both gives the dish a smooth base and distinct tender pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 17g protein, 82g carbs, 18g fat.

Most of the carbohydrates come from the penne, while the oil, cream and Parmesan contribute much of the fat. Pasta and Parmesan provide some protein, with smaller amounts from the other ingredients. Serve with a green salad or extra vegetables for a more balanced plate.

Why use two kinds of pepper?

Fresh peppers: roasting them softens their flesh and brings out their sweetness, with a little charring at the edges adding depth.

Jarred peppers: these blend readily into the sauce and save the time needed to roast enough peppers for the whole base.

Build the sauce in stages

Aromatics: cooking the shallot and garlic until soft takes away their raw edge. The brief fry for the paprika, chilli and tomato purée helps bring out their savoury, smoky notes.

Vinegar: stirring it in after the tomato mixture has cooked adds a bright, tart note to counter the sweet peppers and cream.

Blend and loosen to the right texture

Blend the pepper mixture until smooth before adding it to the pasta. A powerful blender or processor helps give the sauce an even texture.

Pasta water: keep some back before draining. A small splash can help the sauce turn silkier and cling to the penne without making it too thin.

Time the pasta and peppers

The peppers need 20 minutes in the oven, so put them in before finishing the sauce. Cook the pasta according to its packet directions; the recipe suggests beginning to check it around 15 minutes.

Have the sauce ready as the pasta finishes, then combine them over a low heat. This gives the sauce time to coat the pasta without boiling the cream.

Serve it while warm

Warm bowls help keep the creamy sauce comfortable to eat while you serve. Finish with basil and extra Parmesan for fresh, savoury accents.

A crisp green salad or lightly dressed leaves make a simple side. Add bread if you want something to mop up the remaining sauce.

Recipe notes & tips

• Cut the fresh peppers into similarly sized chunks so they roast evenly.
• Use a generous pan of boiling water so the penne has room to cook.
• Reserve pasta water before draining, as it is difficult to add back later.
• Blend the sauce thoroughly before mixing it with the pasta.
• Add the roasted pepper pieces at the end to keep their texture distinct.
• Taste for salt only after adding the roasted peppers, as they are already seasoned.

Variations

• More heat: increase the chilli flakes slightly for a spicier sauce.
• Herby finish: add a little extra fresh basil when serving.
• Vegetable stock: choose it instead of chicken stock for a meat-free version.
• Extra greens: serve with a side of steamed greens or a leafy salad.
• Cheesier finish: add more grated Parmesan at the table.

Common mistakes to avoid

• Crowded peppers: spread them out on the tray so they roast rather than steam.
• Burnt aromatics: keep the shallot and garlic moving and lower the heat if they colour too quickly.
• Under-seasoned sauce: taste after adding the roasted pepper chunks and adjust then.
• Over-thick sauce: stir in reserved pasta water a little at a time.
• Overheated cream: keep the pan on low once the sauce and pasta are combined.
• Drained pasta without water: reserve some cooking liquid before tipping the pasta into a colander.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan with a splash of water, stirring until hot throughout; the sauce may thicken as it chills.

Frequently asked questions