You can make a luxurious Italian roasted bell pepper creamy pasta sauce with just four simple ingredients: sweet bell peppers, extra virgin olive oil, garlic, and fresh basil—plus your favorite pasta, of course!
Italian Roasted Bell Pepper Creamy Pasta Sauce
Authentic 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 take center stage and become the protagonists of the dish, but no complaints here!
Unlock the Flavors of Italy—One Recipe at a Time!
Ready to explore Italy through its flavors, stories, and traditions? The Simposio Travel Cookbook series blends authentic recipes with rich cultural and travel insights, bringing the essence of each city—Naples, Turin, Rome, and beyond—into your kitchen. Start your journey today—get your copy now!
Roasted Bell Peppers in 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, roasted peppers may be used alone, even just laid over toasted rustic bread, paired with tomatoes or onions, or—as in this recipe—blended into a delicious, easy-to-make Italian condiment for any kind of pasta.
How to Make Bell Pepper Creamy Pasta Sauce
Blending roasted bell pepper fillets with a drizzle of high-quality olive oil, a pinch of sea salt, unmissable aromatic garlic, and fresh basil creates a luscious, velvety sauce. The only thing left to do is cook the pasta and toss it for an authentic Italian experience.
Italian roasted bell pepper creamy pasta sauce
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
-
Preheat the oven to 350°F/180°C.
-
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.
-
Transfer the peppers to a capient jar, close the lid, and let rest for about thirty minutes.
-
Meanwhile, bring a big pot of salted water to a boil - about two liters (half a gallon) and one tablespoon of salt.
-
Discard the bell pepper stems and seeds and peel them - the skin should come away easily.
-
Return the pulp to the jar, add the garlic clove - peeled - the basil, and the salt.
-
Use an immersion blender to get an amalgamated cream.
-
Cook the pasta according to package directions.
-
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