You can make a delicious Italian roasted bell pepper creamy pasta sauce with just four ingredients: bell peppers, olive oil, garlic, basil, and pasta, of course!

Italian roasted bell pepper creamy pasta sauce

Italian bell pepper pasta

In Italy, if not simply roasted and savored alone, bell peppers are often used to add extra flavor to both pasta and meat. This summery and early fall vegetables are so delicious that they tend to conquer the stage and become the protagonists of the dish, but no complaints here!

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Italian roasted bell pepper

Roasted bell peppers in the Italian cuisine

Italian cuisine most often roasts bell peppers to easily remove the less digestible peel, discard the stem and seeds, and cut the pulp into fillets.
After this first propedeutic step, the bell peppers may be used alone, even just laid over toasted rustic bread, are often paired with tomatoes or onions, or, as in this recipe, they are creamed into a delicious, easy-to-make Italian condiment for any kind of pasta.

roasted bell pepper creamy pasta sauce

the bell pepper creamy pasta sauce recipe

Blending the roasted bell pepper fillets with a hint of olive oil, a pinch of salt, unmissable garlic, and fresh herbs is enough to get that creamy condiment. The only thing left to do is cook the pasta!

Italian roasted bell pepper

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