This may be one of the most underrated pasta dishes on the planet, yet it is also one of the easiest. The roasted red pepper pasta sauce is sweet, silky and filled with rich smoky flavor, coating every thick strand of spaghetti alla chitarra. Honestly, I could eat it every week and never get bored.
Roasted peppers are especially popular throughout southern Italy, where they are often combined with garlic, parsley and extra virgin olive oil. They are simplicity at its best and taste incredible served as an antipasto, spooned over bruschetta or added to pizza. Once blended, the vibrant sauce may look like tomato sauce, but trust me, this is even better.
You can roast the peppers a day or two in advance, then prepare the entire pasta dish in minutes. It is perfect for a quick weeknight meal, yet tastes like something you would order at a restaurant. Just make sure you have some bread nearby because leaving that beautiful sauce on the plate would be a crime. Scarpetta, mopping up the sauce with bread, is not optional!
Watch: You’ll Crave This Roasted Red Pepper Pasta Every Day!
It’s Impossible Not to Love This Roasted Red Pepper Pasta Sauce
Vincenzo’s Plate Tips for Making Roasted Red Pepper Pasta Sauce
Save Some Sauce for Later
Store leftover red pepper pasta sauce in an airtight container in the fridge or freezer. You can then use the leftovers for another quick pasta meal or spoon it over pizza or toasted bread.
Choose Your Roasting Method
I roast the red bell peppers in the oven because it is the easiest method to use at home. My nonna prefers charcoal or the grill because it gives the peppers a beautiful char and smoky flavor. A wood-fired oven also works wonderfully, but a conventional oven is the simplest and most accessible option.
You can use roasted peppers from a jar when you are short on time, but roasting them yourself creates a fresher, richer flavor and is usually less expensive. For the very best flavor, however, nothing beats peppers roasted on the barbecue!
Watch the Peppers
Every oven cooks differently, so your peppers may take anywhere from 40 minutes to one hour. They are ready when they are completely soft, the skin is wrinkled and beginning to separate from the flesh, and their flavorful natural juices have collected in the tray. Do not throw those juices away because they are liquid gold!
Roast Now, Cook Later
You can roast the peppers one or two days before making the pasta. Once they have cooled, store them in an airtight container in the refrigerator along with their natural juices. When you are ready to eat, blending and preparing the sauce takes only about five to ten minutes.
Skin off, Skin on
I recommend removing the pepper skins after roasting to create a smoother, more delicate sauce. Some people leave them on, and that is entirely up to you, but the skins peel away very easily once the peppers are soft and cool enough to handle.
Roast the peppers whole without removing the stem or seeds first. This allows them to soften and cook in their own juices, helping the flesh develop a fuller roasted flavor. After roasting, remove the skin, stem and most of the seeds before blending. Do not worry if a few seeds remain.
Red Pepper is the Star
Red peppers love extra virgin olive oil, garlic, parsley and Pecorino, but these ingredients should play supporting roles. Avoid adding so much that they overpower the peppers. The sauce should retain its natural sweetness and unmistakable roasted pepper flavor.
Garlic Your Way
One garlic clove is enough to flavor the sauce without overwhelming it. However, my nonna is always generous with garlic, so I use two when I want to make it her way. Whichever amount you choose, cook the garlic gently and do not allow it to brown.
Save Half or Use It All
The blended peppers can provide enough sauce for two smaller pasta meals, especially if you loosen the sauce with splash of pasta water. For this recipe, I use all of it and skip the pasta water because I want every strand of spaghetti alla chitarra completely coated.
A high-quality, rough-textured pasta absorbs plenty of sauce, and I cannot resist giving it as much as it wants!
Pick the Right Herb
You can use fresh basil if you prefer, but my recommendation is parsley. Its delicate flavor complements the sweetness of the roasted peppers without overpowering them.
How to Serve Roasted Red Pepper Pasta
Twirl the spaghetti alla chitarra into irresistible mounds and arrange them on a flat plate. Spoon a little extra red pepper pasta sauce over the top, then finish with a sprinkle of fresh parsley. This dish is already perfect without Pecorino, but honestly, who can resist adding a generous sprinkle of freshly grated cheese?
Roasted Red Pepper Pasta
Print Recipe
Equipment
- Baking tray lined with parchment paper
- Personal blender
- Spoon
- large pot
- Tongs
- Large Frying pan
- wooden spoon
- Garlic crusher, optional
Ingredients
- 4 large red bell peppers
- 500 g Spaghetti alla chitarra, Dried
- A fresh bunch of parsley, chopped
- Pecorino Romano, grated
- 2 garlic cloves
- Extra Virgin Olive Oil, EVOO
- Salt & Pepper
Instructions
- Preheat a fan-forced oven between 180°C and 220°C (356°F to 428°F). Line a baking tray with parchment paper and place the whole red bell peppers on top. Roast for approximately 40 minutes, then turn the peppers and cook the other side for another 10 minutes. Do not discard any of the juices released by the peppers.
- Remove the roasted peppers from the oven and allow them to cool at room temperature. If you are short on time, briefly place them in cool water until they are comfortable to handle.
- Carefully collect the flavorful pepper juices from the baking tray and pour them into a blender.
- Remove the stems, peel away the skins and discard most of the seeds. Place the roasted pepper flesh directly into the blender. A few remaining seeds are perfectly fine. Pour in any additional juices released while peeling the peppers.
- Blend the roasted peppers for 20 to 30 seconds, or until the sauce is smooth. Set aside.
- Bring a large pot of water to a boil and add one tbsp of rock salt. Add the spaghetti alla chitarra and cook it for 8-12 minutes or according to the packet instructions. Gently push the pasta into the water and stir it at least twice during the first two to three minutes to prevent it from sticking.
- While the pasta cooks, place a large frying pan over medium-low heat and add a generous amount of EVOO. Add the crushed garlic and cook gently for approx. 30 seconds.
- Pour the blended red pepper sauce into the pan and stir well so it absorbs the garlic and EVOO. Add a generous amount of chopped parsley, mix and simmer gently for 5 to 10 minutes. Remove pan from the stove.
- Once the spaghetti is al dente, transfer it directly to the frying pan using tongs. Mix thoroughly until every strand is coated in the silky red sauce, then give it a confident toss.
Video
Notes
Frequently Asked Questions
What is red pepper pasta sauce made from?
This red pepper pasta sauce is made primarily from roasted red bell peppers blended with their natural juices. Garlic, extra virgin olive oil and fresh parsley enhance the flavor, while Pecorino Romano can be added before serving.
Can I use jarred roasted peppers?
Yes, you can use jarred roasted peppers when you are short on time. Drain them well before blending, and check whether they contain added salt or vinegar because this may affect the final flavor. However, freshly roasted peppers taste sweeter, fresher and more intense. They are usually less expensive too.
Do I need to peel red peppers after roasting?
I recommend peeling them because removing the skins creates a smoother, silkier sauce. Once the peppers are properly roasted and have cooled slightly, the wrinkled skins should come away easily. A few small pieces left behind will not ruin the sauce.
Can I roast the peppers on a barbecue?
Absolutely! Roasting the peppers over charcoal or on a barbecue adds a wonderful smoky flavor and beautiful char. You can also use a wood-fired oven. I use a conventional oven in this recipe because it is the easiest option for most home cooks.
What pasta is best with red pepper pasta sauce?
I use spaghetti alla chitarra because its thick strands and rough surface hold the sauce beautifully. You can substitute another high-quality long pasta, such as spaghetti or bucatini. Short shapes with ridges or curves, including rigatoni, penne and fusilli, will also capture the sauce well.
Can I prepare the roasted peppers in advance?
Yes. Roast the peppers one or two days in advance and refrigerate them in an airtight container with their natural juices. When you are ready to eat, blend the peppers and prepare the sauce in approximately five minutes.
How do I store leftover roasted red pepper pasta sauce?
Allow the leftover sauce to cool, then transfer it to an airtight container and refrigerate it. Store the sauce separately from the pasta whenever possible, as this helps preserve its texture and makes it easier to use for another meal.
Can I freeze red pepper pasta sauce?
Yes, this sauce freezes very well. Transfer the cooled sauce to a freezer-safe airtight container, leaving a little space for expansion. Defrost it in the refrigerator, then warm it gently in a pan before combining it with freshly cooked pasta.
Can I make this pasta without Pecorino?
Definitely. The roasted peppers already create a sweet, silky and flavorful sauce, so the pasta is delicious without cheese. Leaving out the Pecorino also makes the dish suitable for a dairy-free or vegan meal, provided your pasta does not contain eggs.
Why is my red pepper pasta sauce watery?
The peppers may have retained too much water, especially if you cooled them in water or used jarred peppers without draining them thoroughly. Simmer the sauce gently in a saucepan over medium heat until some of the excess moisture evaporates and it reaches your preferred consistency.
What else can I make with leftover red pepper sauce?
This sauce is far too delicious to reserve only for pasta. Spoon it over bruschetta, spread it on toasted bread, add it to pizza or serve it alongside grilled vegetables and meat. Just remember to save enough bread for scarpetta!
Can I make red pepper pasta sauce spicy?
Absolutely! Add red pepper flakes to the garlic and EVOO for a noticeable kick, or season the finished sauce with freshly ground black pepper for gentler heat. You can also add a small amount of paprika to deepen the pepper flavor. Use smoked paprika if you want to recreate some of the smokiness you would get from roasting the peppers over charcoal. Start with a little because the sweet roasted red peppers should remain the star.
E ora si mangia, Vincenzo’s Plate….Enjoy!
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Addicted to Roasted Red Pepper Pasta Sauce? You’ll Love These Vegetable Pasta Recipes Too
- SPAGHETTI ALLA NERANO – This recipe transforms humble fried zucchini into a silky, creamy sauce without using a drop of cream. Sweet provolone, sharp Pecorino Romano and fresh basil make this authentic Italian pasta impossible to resist.
- PASTA WITH BROCCOLI – This recipe blends broccoli with garlic and EVOO to create a smooth sauce that coats every strand of spaghettoni. Finished with creamy ricotta and Pecorino Romano, it is a comforting vegetarian meal ready in just 10 minutes.
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