Roasted Red Pepper Pasta Recipe

If you’re craving something both vibrant and deeply comforting, let me introduce you to my Roasted Red Pepper Pasta. Creamy, smoky, and kissed with sweet red pepper goodness, every forkful feels like a celebration of Mediterranean flavors—ready in just 15 minutes!

Ingredients You’ll Need

The beauty of Roasted Red Pepper Pasta is that each simple ingredient has a starring role: smoky-sweet peppers, aromatic garlic, rich olive oil, and a touch of parmesan make this dish way more than the sum of its parts. Quality counts here, so use the best of what you have!

• Ridged rigatoni (12 ounces): The grooves in rigatoni hug the silky sauce—penne or fusilli are great stand-ins, too!
• Extra virgin olive oil: Adds body and robust flavor while softening the garlic; use a bold Mediterranean style if you have it.
• Large garlic cloves (4, crushed and peeled): Fresh garlic adds a mellow, savory backbone to balance the peppers’ sweetness.
• Roasted red peppers (3 large, homemade or from a 15-ounce jar): The main event! Homemade has the edge, but jarred saves time—just drain and dry well.
• Whole milk (½ cup) or your choice of milk: Gives the sauce its signature creamy finish; plant-based milk works, too.
• Dried oregano (½ teaspoon): Brings subtle Mediterranean herb notes.
• Spanish paprika (½ teaspoon, sweet or smoked): Turns up the flavor with a gentle touch of warmth and smokiness.
• Kosher salt and black pepper: For seasoning every layer just right.
• Grated parmesan (¼ cup, or more to taste): Melts in for richness and extra umami—add more for a cheesier finish.
• Fresh basil leaves, torn (optional): For a bright pop of color and a peppery, floral finish.

Variations

One of the best things about Roasted Red Pepper Pasta? It acts like a blank (but delicious!) canvas. Don’t be shy—tweak it based on what’s in your fridge or your current cravings.

• Add Protein: Toss in cooked chicken, sautéed shrimp, or chickpeas to make this dish more filling.
• Make It Vegan: Swap out the milk for unsweetened almond or oat milk and use your favorite vegan parmesan for creamy results with no dairy.
• Spice It Up: Sprinkle in a pinch of red pepper flakes or finish with Calabrian chili oil if you love extra heat.
• Go Gluten-Free: Use gluten-free pasta—brown rice or lentil-based pastas are especially delicious with this sauce.

How to Make Roasted Red Pepper Pasta

Step 1: Cook the Pasta

Fill a large saucepan with about four quarts of water, bring it to a rolling boil, and generously salt it—like the Mediterranean Sea! Add your ridged rigatoni and cook until just al dente (usually around 9–10 minutes). Before draining, scoop out a big mug of that starchy pasta water; it’s liquid gold for silky sauce.

Step 2: Soften the Garlic

While the pasta works its magic, heat up a couple of tablespoons of olive oil over medium heat. Add the crushed garlic and let it sizzle until it’s fragrant—about 30 seconds is perfect! This gentle cook tames the garlic’s bite but keeps its flavor full-bodied.

Step 3: Blend the Sauce

Transfer the warm oil and garlic into a food processor. Add your prepared roasted red peppers (homemade or jarred and nicely dried), milk, oregano, paprika, a hearty pinch each of salt and pepper, then blend until the mixture is dreamy and smooth.

Step 4: Marry Pasta & Sauce

Return the drained pasta to its cooking pot, then pour the creamy red pepper sauce over top. Set the pot on low heat, add the grated parmesan, and stir passionately! Start adding reserved pasta water a splash at a time until the sauce clings and shines in that irresistible Italian way.

Step 5: Serve with Love

Divide the glossy, sauce-laden pasta among bowls and finish with more parmesan and heaps of torn basil if you’re feeling extra. Dig in while it’s hot!

How to Serve Roasted Red Pepper Pasta

Garnishes

Top your Roasted Red Pepper Pasta with an extra flurry of parmesan and plenty of torn fresh basil—the cheese adds more savory depth, while basil’s herbal brightness beautifully lifts the dish. For a little drama, try a final drizzle of olive oil or some microgreens!

Side Dishes

This pasta shines alongside garlic bread, a lemony arugula salad, or simply roasted vegetables. If you want to go all out, serve it as part of a Mediterranean spread with marinated olives and a crisp, cold glass of white wine.

Creative Ways to Present

Try twirling the pasta into small nests on individual plates, topping each with a sprig of basil and a crumble of feta for a pop of contrast. For gatherings, pile the pasta high on a large platter and finish with a confetti of chopped roasted peppers and herbs for a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Roasted Red Pepper Pasta in an airtight container in the fridge for up to 3 days. The flavors actually meld and deepen overnight, making lunch the next day a real treat!

Freezing

You can freeze the roasted red pepper sauce (without the pasta) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and toss with freshly cooked pasta for nearly instant comfort.

Reheating

Gently reheat the pasta in a saucepan over low heat, adding a splash of milk or reserved pasta water to loosen the sauce as needed. Stir until just warmed through for best texture; avoid microwaving for long periods to keep it creamy.

FAQs

Final Thoughts

I hope you fall in love with this Roasted Red Pepper Pasta as much as my family has. It’s proof that a handful of simple ingredients can transform into a bowl of utter joy. Give it a try—your tastebuds (and your weeknights) will thank you!

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