Pin This vibrant roasted red pepper pasta transforms humble ingredients into a restaurant-worthy dish in just 40 minutes. The creamy, sweet pepper sauce paired with the smoky paprika oil creates layers of flavor that will make this an instant favorite in your dinner rotation.
I first created this pasta when looking for ways to use the abundance of red peppers from my garden. The smoked paprika oil was a last-minute addition that transformed the dish completely, and now my dinner guests always ask for the recipe before they leave.
Ingredients
- Dried fettuccine or linguine: provides the perfect texture to hold the silky sauce. Look for bronze-cut pasta for the best sauce adhesion
- Roasted red bell peppers: create the sweet base for our sauce. Choose firm, glossy peppers with deep color for best flavor
- Yellow onion: adds essential aromatic foundation. Select firm onions without soft spots
- Garlic cloves: provide punch and depth. Fresh is significantly better than pre-minced for this recipe
- Chili flakes: add subtle heat that balances the sweetness. Adjust amount based on your heat preference
- Tomato paste: concentrates the flavor and adds richness. Look for paste in tubes for best quality
- Vegetable stock: creates the perfect consistency. Homemade is ideal but low-sodium store-bought works well
- Heavy cream: gives luxurious texture. Room temperature cream incorporates better
- Smoked paprika: transforms ordinary olive oil into something magical. Spanish varieties offer the most authentic flavor
- Fresh basil: brightens the finished dish. Look for vibrant leaves without black spots
Instructions
- Cook the pasta:
- Bring a large pot of water to a rolling boil, add a generous tablespoon of salt, and cook pasta until al dente according to package directions. The pasta should have a slight bite to it as it will continue cooking slightly when tossed with the hot sauce. Reserve half a cup of starchy pasta water before draining, as this liquid gold helps create a silky sauce that clings to every strand.
- Prepare the sauce base:
- While pasta cooks, heat olive oil in a skillet over medium heat until it shimmers. Add chopped onion and cook for a full 3 minutes until translucent but not browned. Add minced garlic and cook just until fragrant, about 1 minute more. Be careful not to brown the garlic as it will become bitter.
- Build flavor layers:
- Add your roasted red peppers, chili flakes if using, and tomato paste to the skillet. The tomato paste needs to cook for about 2 minutes to caramelize slightly and lose its raw flavor. This step concentrates the flavors and adds remarkable depth to the final sauce.
- Simmer and blend:
- Pour in vegetable stock and allow the mixture to simmer gently for 5 minutes, letting the flavors meld together. Remove from heat and carefully transfer the hot mixture to your blender. Add cream, salt, and pepper, then blend until completely smooth, starting on low speed and gradually increasing to avoid hot splatters.
- Finish the sauce:
- Return the silky sauce to your skillet over low heat. If using Parmesan, stir it in now until melted and incorporated. Taste and adjust seasonings, remembering that Parmesan adds saltiness. The sauce should be vibrant and balanced with a velvety consistency.
- Create the paprika oil:
- In a small saucepan, gently warm olive oil over low heat. Once warm but not hot, stir in smoked paprika and a pinch of salt. Heat for just one minute to infuse the flavors, being careful not to overheat as paprika can burn quickly and become bitter. Remove from heat immediately.
- Combine and serve:
- Toss the drained pasta with your roasted red pepper sauce, adding splashes of reserved pasta water as needed until the sauce perfectly coats each strand. Divide among warm plates, drizzle each portion with the aromatic paprika oil, scatter fresh basil leaves on top, and offer additional Parmesan if desired.
Pin The smoked paprika oil is truly the secret weapon in this recipe. I discovered it accidentally when trying to salvage an otherwise bland pasta dish years ago, and now I keep a jar of it in my refrigerator at all times. The way it blooms in warm oil creates an aromatic experience that transforms even the simplest dishes.
Make-Ahead Options
This sauce is actually better the next day after flavors have had time to meld. You can prepare the roasted red pepper sauce up to three days in advance and store it in an airtight container in the refrigerator. The paprika oil can also be made ahead and stored at room temperature for up to one week. When ready to serve, simply reheat the sauce gently, cook fresh pasta, and assemble as directed. This makes it perfect for entertaining since all the messy work can be done beforehand.
Roasting Your Own Peppers
While jarred roasted peppers work in a pinch, roasting your own elevates this dish considerably. Place whole peppers directly under a hot broiler or over a gas flame, turning occasionally until skin is blackened all over. Transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes. The skins will slip right off, and the flavor difference is remarkable. The fresh peppers provide a sweeter, more complex flavor that forms the foundation of this sauce. The slight smokiness from charring complements the paprika oil beautifully.
Seasonal Adaptations
Summer version can incorporate fresh cherry tomatoes and basil from the garden Fall adaptation works beautifully with roasted butternut squash added to the sauce Winter variation benefits from stirring in caramelized onions for added depth
Serving Suggestions
This pasta makes a stunning main course when paired with the right accompaniments. I love serving it with a simple arugula salad dressed with lemon and olive oil to cut through the richness of the sauce. Crusty bread is essential for soaking up every last bit of the delicious sauce. For wine pairings, a crisp Sauvignon Blanc complements the sweet peppers beautifully, while a light Pinot Noir works wonderfully if you prefer red. When entertaining, I often serve this as a first course in smaller portions, followed by a simple protein main.
Pin This pasta is a showstopper that’s surprisingly simple to make. It’s perfect for busy weeknights or for when you want a special meal without a lot of fuss.
Recipe FAQ
- → How do I roast the red peppers?
Char whole peppers over a flame, grill, or in a hot oven until skins blacken. Let cool, peel, and remove seeds before using.
- → Can I use jarred red peppers?
Yes, jarred roasted red peppers are a great time-saving option. Drain well before blending into the sauce.
- → Is the dish suitable for vegans?
Absolutely! Use plant-based cream and vegan cheese or omit cheese for a fully plant-based meal.
- → What pasta shapes work best?
Fettuccine or linguine hold the sauce beautifully, but penne or rigatoni also work for a more rustic texture.
- → How spicy is the paprika oil?
The oil offers a smoky depth with mild heat. Use sweet or hot smoked paprika to suit your taste.
- → How can I add more protein?
Try sautéed mushrooms for a vegetarian boost, or add grilled chicken if a non-vegetarian option is desired.