Pasta In Red Pepper Sauce

Ingredients

• 350–475 ml (1.5–2 cups)Pasta
• 2 medium-largeRed peppers
• 2 medium-largeOnions, chopped
• 2 largeTomatoes, cubed
• 1 tbspGarlic, minced
• 1/2 tbspRed chilli flakes
• 2 tspDried Italian herbs
• 25–30 gCream cheese (optional)
• 55–115 g (1/2–1 cup)Grated cheese, such as mozzarella, Cheddar, Gouda, Swiss, Monterey Jack or Colby
• 80–120 ml (1/3–1/2 cup)Milk (optional)
• 1 tbspButter (optional)
• To tasteSalt
• As neededOil (olive oil was used)

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the packet instructions and set it aside. Reserve 1 cup (240 ml) of the pasta cooking water.

2. 2

   Char the peppers

   Using tongs, roast the red peppers over a gas flame until their skins are blackened.

3. 3

   Steam the peppers

   Put the charred peppers in a bowl and cover it tightly with cling film. Leave them to steam for 15 minutes, which helps loosen the skins. The peppers can also be roasted in the oven.

4. 4

   Peel the peppers

   Once cool enough to handle, rub away the skins. Remove the stems and seeds.

5. 5

   Cut the peppers

   Chop the peeled peppers into small cubes.

6. 6

   Soften the vegetables

   Heat oil in a deep, wide pan. Add the chopped onion and cook until soft without browning it. Stir in the garlic, cubed pepper, tomato and salt, then cook until the tomato softens. Leave the mixture to cool.

7. 7

   Blend the sauce

   Pulse the cooled mixture in a food processor until it forms a paste; it will remain slightly grainy. With the processor running, gradually add 1/2 cup (120 ml) of the reserved pasta water and pulse until combined.

8. 8

   Combine the pasta

   Heat 1 tsp of oil in the same pan and add the sauce. Mix in the chilli flakes, dried Italian herbs and cream cheese, if using. Add the cooked pasta and mix gently, then fold in the grated cheese. For a creamier result, microwave the milk with the butter for 1 minute, then add it to the pasta and mix.

9. 9

   Adjust and rest

   If the pasta seems dry, add the remaining reserved pasta water to loosen it. Leave it to rest for 15–20 minutes so the flavours can settle.

What is pasta in red pepper sauce?

This is an Italian-inspired pasta dish dressed in a blended sauce of roasted red pepper, onion and tomato, finished with herbs and cheese. Roasting the pepper gives the sauce a smoky depth, while the tomatoes and pasta water help bring it together.

The method makes a deliberately rustic, slightly grainy sauce rather than a completely smooth purée. Cream cheese and milk are optional ways to make the finished pasta richer and creamier.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 22g protein, 85g carbs, 23g fat.

The pasta supplies most of the carbohydrates, while the oil, cheese, cream cheese and optional milk and butter account for much of the fat. Cheese and cream cheese also provide some protein. Pair a serving with salad or vegetables for a more balanced plate.

Choosing the ingredients

Red peppers: Choose fully ripe peppers, which roast readily and blend into a naturally sweet-tasting sauce. The recipe calls for two medium-large peppers.

Cheese: Mozzarella, Cheddar, Gouda, Swiss, Monterey Jack or Colby are all listed options. The amount can range from 1/2 to 1 cup, so use less for a lighter coating or more for a cheesier finish.

Pasta water: Reserve it before draining the pasta. Its starchy quality helps loosen the blended sauce and coat the pasta.

Roasting and peeling the peppers

Char the skins over a gas flame using tongs, turning the peppers as needed so the outside blackens. Covering them for 15 minutes lets them steam and makes the skins easier to rub away.

Cool them enough to handle before peeling, then remove the stems and seeds. If using an oven instead, roast the peppers until their skins are charred, then follow the same steaming and peeling steps.

Getting the sauce texture right

Blend the cooked vegetables only until they form a paste; the recipe describes the result as grainy, so it does not need to be perfectly smooth. Add the first 1/2 cup of pasta water gradually while the processor runs.

After adding the pasta, check whether the sauce clings to it or looks dry. Stir in the remaining reserved water a little at a time until the consistency suits you.

Balancing the flavours

Chilli flakes add heat, while dried Italian herbs bring an aromatic note to the pepper and tomato base. Add salt while cooking the vegetables, bearing in mind that both the pasta water and cheese may contribute saltiness.

Cream cheese is optional and adds richness to the sauce. The milk and butter mixture is another optional addition for a creamier finish.

Serving the pasta

Serve the pasta as soon as it has rested for 15–20 minutes, as directed, so the sauce has time to settle around it. A simple green salad or lightly cooked vegetables make a fresh accompaniment to the cheesy sauce.

If the pasta thickens while standing, loosen it with a splash of water before serving. Add it gradually so the sauce stays coating rather than watery.

Recipe notes & tips

• Reserve the pasta water before draining the pasta.
• Use tongs to turn peppers over the gas flame.
• Let the peppers steam for the full 15 minutes before peeling.
• Allow the cooked vegetables to cool before blending.
• Add pasta water gradually so you can control the sauce consistency.
• Fold the grated cheese in gently to avoid breaking up the pasta.

Variations

• Choose another cheese: Use any of the listed cheeses, such as Gouda or Monterey Jack, in place of mozzarella.
• Make it creamier: Add the optional milk and butter mixture after folding in the cheese.
• Skip the cream cheese: Leave it out for a less rich sauce.
• Adjust the heat: Use less or more chilli flakes to suit your preference.
• Change the pasta shape: Use the pasta you have, cooking it according to its packet instructions.

Common mistakes to avoid

• Peeling too soon: Give the peppers 15 minutes under cover to steam and loosen their skins.
• Handling hot peppers: Let them cool until safe to touch before peeling and removing the seeds.
• Browning the onion: Cook it only until soft, as the method does not call for browning.
• Over-blending: Stop once the sauce forms a paste; a slightly grainy texture is expected.
• Adding all the water at once: Pour it in gradually so you can judge how loose the sauce becomes.
• Skipping the consistency check: If the pasta looks dry, mix in more reserved pasta water.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently in a pan or microwave, adding a little water or milk if the sauce has thickened.

Frequently asked questions