ITALIAN ROASTED BELL PEPPER CREAMY PASTA SAUCE

Late summer is bell pepper season in Italy.

Markets suddenly fill with red, yellow, and green peppers, and kitchens start smelling of roasted vegetables. Most Italians would happily eat them simply dressed with olive oil and garlic, piled over toasted bread, alongside grilled meat, or tucked into a sandwich.

But every now and then, a few roasted peppers make their way into the blender and become one of the easiest pasta sauces imaginable.

Sweet, velvety, intensely flavored, and made with just a handful of ingredients.

Italian roasted bell pepper creamy pasta sauce

AUTHENTIC ITALIAN BELL PEPPER PASTA

In Italy, bell peppers are often used to add extra flavor to both pasta and meat dishes. These summer and early autumn vegetables are so delicious they tend to steal the spotlight and become the true protagonists of the plate.

No complaints here.

Italian roasted bell pepper

ROASTED BELL PEPPERS IN ITALIAN CUISINE

Italian cooks often roast bell peppers before using them. The process softens the flesh and makes it easy to remove the peel, which many people find difficult to digest.

Once roasted, peppers become one of the most versatile ingredients in an Italian kitchen.

They can be served simply with olive oil and garlic, layered onto bruschetta, paired with onions or tomatoes, or—as in this recipe—blended into a creamy pasta sauce.

roasted bell pepper creamy pasta sauce

HOW TO MAKE BELL PEPPER CREAMY PASTA SAUCE

Roasted bell peppers, extra-virgin olive oil, garlic, basil, and a pinch of sea salt.

That’s all you need.

Blend everything until smooth, cook your favorite pasta, and toss the two together.

Simple ingredients. Summer flavors. Very little effort.

Italian roasted bell pepper
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Italian roasted bell pepper creamy pasta sauce

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 people
Author Claudia Rinaldi

Ingredients

  • 7 oz pasta of your choice - 200 gr
  • 2 bell peppers - medium
  • 1/2 garlic clove
  • 1 tablespoon basil leaves
  • sea salt
  • Parmesan or Pecorino cheese are optional

Instructions

  1. Preheat the oven to 350°F/180°C.

  2. Place the bell peppers inside a casserole or oven tray. Bake them for forty to fifty minutes until you get a soft crust on the surface.

  3. Transfer the peppers to a capient jar, close the lid, and let rest for about thirty minutes.
  4. Meanwhile, bring a big pot of salted water to a boil - about two liters (half a gallon) and one tablespoon of salt.
  5. Discard the bell pepper stems and seeds and peel them - the skin should come away easily.
  6. Return the pulp to the jar, add the garlic clove - peeled - the basil, and the salt.
  7. Use an immersion blender to get an amalgamated cream.
  8. Cook the pasta according to package directions.
  9. Drain it, season it with the bell pepper creamy sauce, garnish it with a few more chopped basil leaves and sprinkle, if you like, with grated Parmesan or Pecorino cheese.

Enjoy your delicious creamy bell pepper pasta sauce,

Claudia