This Roasted Red Pepper Pasta is smoky, sweet and will quickly become one of your favourite vegetarian pasta dishes. The roasted red bell peppers add so much depth and flavor to the simple sauce. Roasting bell peppers at home is easy, there are a couple of great methods and they will all give you the most wonderful smoky flavor to your sweet peppers. This pasta recipe is sure to be a hit, perfect for vegetarians, or serve it as a side to some grilled chicken or pan fried fish!
Cut each bell pepper in half and remove the membrane and seeds.
Cut the each half in half (so you have ¼ of a whole pepper)
Place the bell peppers cut side down on a baking sheet and then cook them under the broiler for 8-10 minutes until charred, black and blistered.
METHOD 2
Place the bell peppers directly onto the bars of your BBQ over high heat.
Turn the peppers frequently until all of the skin is charred and blistered
METHOD 3
Lay a wire rack over your gas burner.
Place the bell peppers directly onto the rack over a high flame.
Turn the peppers frequently until all of the skin is charred and blistered.
Once the peppers are charred:
Transfer the bell peppers to a bowl and cover them with cling wrap (or a damp tea towel)
Let the peppers cool. Once cooled gently rub away the charred skin. (See note 3)
If any juice has collected in the bowl, keep it for the sauce.
To make the pasta
Bring a large pan of water to the boil
Whilst the pasta water is coming to a boil start the sauce.
Peel and slice the red onion into thin half moons. Then peel and chop the garlic.
Heat the olive oil in a heavy skillet and cook the onion over a medium-low heat for 3 minutes or until softened and fragrant.
Add in the garlic and cook for an extra minute.
Slice the roasted bell pepper into thin strips and add them to the onion and garlic.
Pour in the cream and cook over a low heat for 3 minutes.
Salt your pasta water generously (at least 1 tbsp) and add the pasta. Cook as per the instructions until the pasta is al-dente.
Reserve a cup of the pasta cooking water and drain the pasta.
Add the drained pasta and 2 tablespoons of the pasta cooking water.
Stir together over a low heat until the pasta is well coated and the sauce has thickened over the strands.
Add more pasta water if needed.
Serve garnished with fresh oregano.
Notes
You can use any bell peppers (capsicums) you like. We prefer red, yellow or orange.
Long pasta works well with the strips of roasted pepper, but you could use spirals or shells.
You don't have to worry if you can't get every bit of skin from the bell pepper, a little left on there will add to the smoky sauce. But don't wash the skin from the bell peppers or you will lose the smoky sweetness.