Roasted Red Pepper Pasta Paprika (Print)

Pasta with sweet roasted peppers, tossed with smoky paprika oil and basil. Ideal for weeknight meals or casual gatherings.

# Ingredients:

→ Pasta

01 - 14 oz dried fettuccine or linguine

→ Roasted Red Pepper Sauce

02 - 2 large red bell peppers, roasted and peeled
03 - 2 tbsp olive oil
04 - 1 small yellow onion, chopped
05 - 2 cloves garlic, minced
06 - 1/2 tsp chili flakes (optional)
07 - 2 tbsp tomato paste
08 - 1/2 cup vegetable stock
09 - 1/4 cup heavy cream or plant-based cream
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp black pepper
12 - 1/4 cup grated Parmesan or hard cheese (optional)

→ Smoked Paprika Oil

13 - 3 tbsp olive oil
14 - 1 tsp smoked paprika
15 - Pinch of salt

→ Garnish

16 - Fresh basil leaves
17 - Extra Parmesan cheese (optional)

# Directions:

01 - Boil the fettuccine or linguine in a large pot of generously salted water until al dente. Reserve approximately 1/2 cup of the pasta cooking water before draining the pasta completely.
02 - While the pasta cooks, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped yellow onion and sauté for about 3 minutes until softened. Then, add the minced garlic and cook for an additional minute until fragrant.
03 - Incorporate the roasted red peppers, chili flakes (if using), and tomato paste into the skillet. Sauté for 2 minutes, stirring to combine.
04 - Pour in the vegetable stock and bring to a simmer. Allow it to cook for 5 minutes. Remove the skillet from the heat.
05 - Transfer the pepper mixture from the skillet to a blender. Add the heavy cream (or plant-based alternative), salt, and black pepper. Blend until a smooth consistency is achieved.
06 - Return the blended sauce to the skillet. Stir in the grated Parmesan cheese, if using. Taste and adjust seasonings as needed.
07 - Add the drained, cooked pasta to the skillet with the red pepper sauce. Toss thoroughly to coat. Add a splash of the reserved pasta water, tablespoon by tablespoon, as needed to achieve a silky sauce consistency.
08 - In a small saucepan, gently heat 3 tablespoons of olive oil over low heat. Stir in the smoked paprika and a pinch of salt. Warm for exactly 1 minute, ensuring the oil does not smoke. Remove from heat immediately.
09 - Plate the pasta, then drizzle generously with the smoked paprika oil. Garnish with fresh basil leaves and additional Parmesan cheese, if desired.

# Expert Tips:

01 -
  • Ready in just 40 minutes from start to finish
  • Creates a silky, restaurant-quality sauce from simple ingredients
  • Vegetarian friendly with easy vegan adaptations
  • Perfect balance of sweet, smoky, and savory flavors
  • Impressive enough for guests yet simple enough for weeknights
02 -
  • The sauce freezes beautifully for up to 3 months
  • Can be prepared through step 5 up to two days ahead
  • Roasting your own peppers creates a noticeably deeper flavor
  • Perfect for meal prep as flavors improve overnight
  • Naturally vegetarian and easily made vegan
03 -
  • The key to this dish is patience with each step. Let the onions properly soften before adding garlic, allow the tomato paste to cook until it darkens slightly, and take the time to properly blend the sauce until completely smooth. Temperature control is crucial when making the paprika oil—too hot and it becomes bitter, too cool and the flavors won't properly infuse. I learned through trial and error that the pasta water is non-negotiable; even when the sauce seems perfect, adding that starchy water creates a magical emulsion that helps the sauce cling to every strand of pasta.

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