Do you enjoy quick and easy pasta recipes with just a few ingredients? This Roasted Red Pepper Pasta Recipe is perfect for an easy weeknight pasta supper. You will love the flavor and texture of this cavatelli pasta recipe.
Once you know how to roast bell peppers, you will taste the difference and buying the jarred version will be a thing of the past.
Have you noticed all the red peppers at the markets?
As much as I love traditional basil pesto with pasta, this marinara sauce, or this wonderful recipe for a creamy asparagus sauce -now is the perfect time to make this sweet pepper sauce for pasta.
Although bell peppers can be found in a rainbow of colors, the pasta sauce we will be making today only includes red peppers.
Ingredients for Pasta with Roasted Red Pepper Tomato Sauce:
A printable recipe card found at the bottom of this page has the specific amounts for each ingredient. This is just a summary.
- Bell Peppers. Roasted bell red peppers provide the best flavor.
- Olive oil. Extra virgin, if possible.
- Onions. A wonderful flavor booster.
- Garlic. An essential ingredient with simple pasta dishes.
- Roma Tomatoes. The best variety to make this quick Roma tomato sauce with roasted peppers.
- Basil. Fresh, if possible.
- Parsley. Italian flat-leaf has so much more flavor.
- Pasta. Any short pasta shape works well with this sauce.
- Salt and Pepper. To taste.
It is estimated that there are over 200 different pasta shapes with at least three times the number of names as different regions in Italy will refer to the same pasta shape by different names.
Today, I’ll be using my mom’s recipe for Homemade Cavatelli, one of my favorite pasta shapes.
Feel free to use any short pasta that is available to you.
How to make Roasted Red Pepper Sauce for Pasta:
In a large skillet, over medium heat, add a few tablespoons of olive oil and sauté one chopped onion.
When the onion becomes translucent, add 4 cloves of minced garlic.
Sauté for another minute or so.
Add 2 chopped Roma tomatoes, 2 tablespoons of chopped fresh basil and season to taste with salt and pepper.
Sauté until the tomatoes have started to break down. This should take about 5 minutes.
In the meanwhile, get let’s cook some pasta!
Since I am using homemade cavatelli, my pasta will be ready in less than 5 minutes. Before draining the pasta, reserve about 1 cup of the pasta water.
By this time, the tomatoes should have broken down nicely.
Add 8 roasted red peppers (chopped or slivered) and sauté for a few minutes.
If you prefer a chunky sauce, you can serve it as is. I prefer a less chunky sauce so I will process my tomato and bell pepper sauce with my handheld immersion blender.
Remember, add that reserved pasta water to your sauce until you get the consistency you desire.
Once the pasta is cooked, add it to the roasted pepper sauce. Combine and enjoy!
Tips for Roasted Bell Pepper Pasta Recipe:
- Roast the peppers up to 2 days before making this recipe.
- Use any short pasta shape for this thick sauce.
- Add the reserved pasta water to get the right consistency for the sauce.
What is the best pasta shape for this easy red pepper sauce?
- orecchiette
- Gemelli
- fusilli
- farfalle
- cavatelli
Roasted Red Pepper Recipes we love:
- Fregola Salad
- Peperonata
- Roasted Bell Pepper Goat Cheese Bites
- Marinated Roasted Bell Peppers
- Italian Sausage, Potatoes, Peppers, and Onions
ORIGINS OF THE RECIPE FOR Roasted Red Pepper Sauce & Cavatelli:
A couple of years ago, I picked up a cookbook called “Sundays at Moosewood Restaurant”.
Although I have never visited the famous landmark in Ithaca, New York, I love this vegetarian cookbook. It highlights different ethnic cuisines, and of course some classic Italian dishes like this roasted red pepper sauce.
I have adapted the recipe to suit my family’s preferences. I increased the amount of garlic and reduced the number of tomatoes.
Once you see how easy it is to make your own roasted bell pepper sauce, you will be looking for ways to incorporate it into all your dishes!!
Your family will love the flavor and texture of this smoky sauce when combined with your favorite pasta.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes.
Ciao for now,
Maria
★★★★★ If you have made this pasta with roasted red peppers, I would love to hear about it in the comments below and be sure to rate the recipe!
Roasted Red Pepper Pasta Recipe
Ingredients
- 2 cups roasted red bell peppers chopped, or 8 medium red peppers (grilled and cleaned)
- 3 tablespoons olive oil extra virgin
- 1 onion Vidalia or yellow onions, chopped
- 4 cloves garlic minced
- 2 roma tomatoes fresh, chopped
- 2 tablespoons basil fresh
- 1/4 cup parsley chopped, to garnish
- olive oil for drizzling finished pasta dish
Instructions
- Heat the olive oil in a large frying pan (over medium-high heat).
- Add the sliced onions and sauté until onions soften (reduce to medium heat).
- Add the minced garlic and saute for about a minute or so.
- Add the tomatoes, basil and black pepper (to taste). Saute until the tomatoes have started to break down. This should take about 5 minutes.
- Add the sliced roasted red peppers and continue to saute.
- Leave the sauce chunky or use a food processor to process to desired consistency.
- Serve with favorite pasta. Garnish with parsley, a drizzle of olive oil and serve.
Notes
- Roast the peppers up to 2 days before making this recipe.
- Use any short pasta shape for this thick sauce.
- Add the reserved pasta water to get the right consistency for the sauce.
Nutrition
This post was originally published on February 15, 2018, and republished on September 27, 2019, with updated content.
Natasha A.
Made this tonight and wow, amazing. I pulsed it at the end a little bit. The only adjustment I made is I added 1/4 cup of the pasta water to the sauce at the end and because I like things spicy I added half of a chili pepper when I added the garlic. I am sure this would have been great without the chili pepper but I wanted a kick. Will be making this again, thanks Maria!
Maria
So thrilled to read this! Thanks Natasha!
Alison Dakin
I love this recipe. Good quality ingredients and a good use of ingredients from my herb garden and the local market. Yum, thank you for a keeper.
Maria
How wonderful Alison! Thanks so much for sharing.
Heather
This sauce sounds so yummy, I can’t wait to try it. Do you think it would be good as a freezer sauce? I love to make a huge batch of sauce and freeze in double proportions for me and my husband to take and thaw out for a quick meal. I also like to use up t items in my garden, if it doesn’t freeze well, maybe I’ll just make the peppers and store in oil for later. Thanks for posting this!
Maria
My pleasure Heather. Although I have never tried, the sauce should freeze really well. Thanks so much for stopping by.