This roasted bell pepper sauce with garlic, basil, and pasta is the kind of recipe I return to when I want something simple yet quietly impressive.
Originating in the Naples area, southern Italy, this sauce is sometimes called “peperonata” because it is a mixture of red, yellow, and orange bell peppers, slowly cooked to bring out their sweetness.
Peeling the peppers may seem like a strange step, yet it is essential, as it removes any trace of toughness and lends the dish its signature soft sauce, which is added to the pasta along with fresh basil.
Unfussy, dependable, and deeply satisfying, this is the kind of cooking that proves how a handful of thoughtfully handled ingredients can yield something both comforting and quietly elegant.
It rests on a technique I return to again and again in my own kitchen, one that coaxes out the peppers’ natural sweetness and slowly, patiently transforms it into a smooth, richly flavored sauce that clings beautifully to every bite of pasta.
In this Article
- Why do we peel the bell peppers?
- A Note From Giangi
- Ingredients needed to make this recipe of roasted bell pepper sauce for pasta
- Equipment Needed
- Step by step on how to make this delicious roasted bell pepper sauce
- Giangi’s Pro Tips
- What dishes can you enjoy with this bell pepper sauce?
- What to do with leftovers of roasted bell pepper sauce?
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this recipe, you may want to try my other recipes.
- Roasted Bell Pepper Sauce With Garlic, Basil, and Pasta
Why do we peel the bell peppers?
By removing the tough outer skin of the peppers, you will end up with a tender, sweeter texture and a more concentrated flavor.
The skin can be bitter and difficult to digest, and it can also produce a rubbery texture in sauces, soups, or roasted dishes.
Lastly, it has more aesthetic appeal, as it creates a smoother appearance, and you do not have to pull the skin off your dish, which may have detached from the pepper, which is a bit annoying when eating.
A Note From Giangi
Ingredients needed to make this recipe of roasted bell pepper sauce for pasta
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Bell peppers: I use a selection of yellow, orange, and red bell peppers. They each have such a mild flavor and look beautiful on your plate. Stay away from the green ones, which are not fully mature, as they will make this mild sauce taste more bitter.
Fresh Basil leaves add a sweet, tangy flavor to your pepper sauce and pasta.
Olive oil is used to cook the peppers and is the base of the sauce.
Garlic cloves are used to aromatize the olive oil. Do not let it burn, as the flavor will turn bitter. As with most Italian cooking, garlic is used to leave behind its natural oils, not to overpower your dish.
Sea salt is what I only use, and here it is used to salt the pasta water and season your roasted red peppers mixture.
Unsalted butter, I always use unsalted butter in my cooking and baking to control sodium intake. Salted butter not only adds too much salt to your dish, but it also changes the flavor.
Parmesan cheese, once added to the warm pasta, melts, giving the dish rich flavor and creaminess.
Rigatoni pasta or any tubular pasta that you may have on hand. Ensure they have ridges so the sauce is trapped between them, giving you more flavor with each bite.
Equipment Needed
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Step by step on how to make this delicious roasted bell pepper sauce
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- I usually start by bringing a large pot of salted water to a boil for this recipe, as the sauce will be ready by the time the pasta is drained.
- Meanwhile, wash the bell peppers, cut them lengthwise, and remove all the seeds and pulpy core. Peel them gently to remove the skin. Some parts you may not be able to do, do not worry about it.
- Cut the peppers lengthwise into 1-inch-wide strips, then cut them in half again.
- Rinse the basil and gently pat it dry; be careful not to bruise it. If your leaves are too large, gently cut them into smaller pieces.
- In a large enough sauté pan that can hold the peppers and, later, the pasta, heat the olive oil and add the garlic cloves. Cook them until golden but not burned. Remove and discard.
- Add the pepper strips to the pan and cook for about 15 minutes, stirring frequently. The peppers need to be soft but not mushy. Season with salt and set aside.
- Once the pasta is cooked al dente, reserve 1 cup of the cooking water, drain it, and add it to the pan with the roasted peppers.
- Add the unsalted butter, parmesan cheese, and basil leaves. Toss to blend well and coat all the pasta with the delicious sauce.
Giangi’s Pro Tips
- I recommend using a ridged tubular pasta of your choice. The ridges trap the sauce inside. I know they are very small, but you will be surprised by how much sauce gets trapped in them. The tubular is a must.
- When peeling your bell peppers, do not press too hard; it is okay if some of the skin remains attached, as it will soften during cooking and can be easily removed.
What dishes can you enjoy with this bell pepper sauce?
Of course, there is always a simple green salad, which brings a fresh final touch to your dinner.
And do not forget dessert, life is too short not to have some, and this mascarpone chantilly with strawberries is one of my favorites.
Affogato al caffee will transport you to the Piazza in any town in Italy.
What to do with leftovers of roasted bell pepper sauce?
Have some bell pepper sauce left over? Grill or toast some Italian crusty bread and top with the pepper sauce. The perfect aperitivo side dish.
Added it to your favorite sandwich.
I also made a creamy roasted red pepper sauce by putting the leftover peppers in a blender and puréeing them. Place the purée in a pan, add heavy cream, and heat over low heat until warmed. Perfect to serve with linguine. This is the perfect tomato-free alternative.
Storing and Reheating
Store: This amazing pasta recipe can be stored in an airtight container in the refrigerator for up to three days.
Reheat: My preference is always to bring it back to room temperature, which takes less time to cook. Place in a skillet with a tablespoon of water and a touch of olive oil, and cook over medium heat until warm.
Frequently Asked Questions
Can I use roasted peppers in a jar to make this recipe?
Unfortunately, no. The jar peppers are way too soft and will dissolve while cooking. You want to bite into the peppers with this recipe. Also, jar peppers at times will carry on the flavor of the juice in which they are stored, altering the recipe.
Are bell peppers good for you?
Yes, they are excellent for you. Low in calories, and packed with vitamin A and C, antioxidants, and fiber. Red peppers are rich in nutrients and high in beta-carotene.
Why use ridged tubular pasta with this bell pepper recipe?
The reason is simple: the tubular pasta lets the sauce in, and the ridges trap it, giving you the perfect bite rich in flavor.
If you enjoy this recipe, you may want to try my other recipes.
Roasted Bell Pepper Sauce With Garlic, Basil, and Pasta
Ingredients
- 3 bell peppers, one of each: red, yellow, orange
- 20 basil leaves
- 2 tablespoons olive oil
- 4 garlic cloves, peeled
- salt
- 2 tablespoons unsalted butter, softened at room temperature
- ⅔ cup Parmesan cheese, freshly grated
- 1 pound pasta, Ridged rigatoni or any tubular pasta
Instructions
- Wash the peppers, cut them lengthwise, then scoop out and discard the seeds and pulpy core. Peel the pepper with a swirling blade peeler to gently remove the skin. Do not put pressure. Cut the peppers lengthwise into strips about ½ inch broad, then cut them again in half
- Rinse the basil leaves and gently pat dry, being careful not to bruise them. If the leaves are too large, gently cut them into smaller pieces. Set aside.
- In a large sauté pan that can hold all the peppers without crowding them, heat 2 tablespoons of olive oil over medium-high heat, then add the garlic cloves. Cook and stir the garlic until golden. Remove and discard.
- Place the peppers in the pan and continue to cook for another 15 minutes, stirring frequently. The peppers are done when tender but not mushy or falling apart. Season with salt and remove from the heat.
- Cook your pasta al dente, follow the manufacturer’s instructions, and reserve a cup of cooking water for later if needed.
- Drain and add the cooked pasta to the skillet with the peppers. Add 2 tablespoons of unsalted butter, parmesan cheese, and basil leaves, then toss thoroughly to coat all the pasta with the peppers. Serve immediately.
Notes
- I recommend using a ridged tubular pasta of your choice. The ridges trap the sauce inside. I know they are very small, but you will be surprised by how much sauce gets trapped in them. The tubular is a must.
- When peeling your bell peppers, do not press too hard; it is okay if some of the skin remains attached, as it will soften during cooking and can be easily removed.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Pasta, Rice & Grains, Dinners
- Cuisine: Italian
- Season: Spring, Summer
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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