Roasted Red Pepper Pasta Sauce

Ingredients

• 3 large red bell peppers
• 1 shallot or ½ onion, roughly chopped
• 1-2 Roma tomatoes (optional)
• 3–4 cloves garlic, peeled
• 2 tablespoons olive oil, plus more for finishing
• Pasta of choice (I used protein rotini pasta)
• Salt, to taste
• Pepper, to finish
• Fresh basil, to finish
• Parmesan cheese, to finish

Method

1. Roast the vegetables

Preheat the oven to 425°F (220°C).

Remove the stems and seeds from the peppers and place them whole on a baking tray. Add the chopped shallot (or onion), garlic cloves, and chopped tomatoes (if using) tossing lightly with a bit of olive oil.

Roast for 30–40 minutes, turning the peppers once halfway through, until the skins are blistered and the peppers are very soft. The shallots should be caramelized and the garlic soft.

2. Cook the pasta

Bring a pot of well-salted water with splash of olive oil to a boil and cook the pasta until al dente.

Reserve about ½ cup of pasta water before draining.

3. Blend the sauce

Let everything cool slightly and transfer everything to a blender. Add a pinch of salt.

I leave the skins of the peppers which adds a subtle bitterness to the sauce but you can remove them if you are inclined.

Blend until smooth. Add a little of the reserved pasta water if needed to loosen the sauce.

4. Finish the sauce

Transfer to a pot and let it come to a boil.

Add a splash of reserved pasta water if needed to reach your preferred consistency.

Taste and adjust seasoning.

5. Combine and serve

Toss the pasta with the sauce until evenly coated.

Finish with fresh basil, freshly grated or shredded parmesan, and a drizzle of olive oil.

Notes

1. I don’t remove the skins from the peppers. Once roasted and blended, they add flavor and body to the sauce. If you prefer a very silky texture, you can peel them before blending.
2. I add tomatoes to tone down the taste of the red peppers when I prepare this for my (sometimes picky) toddler’s daycare / nursery meal.
3. This sauce keeps well in the fridge for up to 3 days and reheats gently on the stove with a splash of water.

About this recipe

Pasta is a regular meal in our household and this roasted red pepper pasta sauce is something I make on repeat. Especially when I want comfort without complication on a fully packed day. It uses a short ingredient list, relies on roasting for flavor, and doesn’t aim for restaurant-level perfection. It’s everyday cooking, meant to be adaptable and forgiving.