Easy Roasted Red Pepper Pasta

Velvety and full of roasted flavor this creamy roasted red pepper pasta sauce transforms everyday pasta into a restaurant worthy meal with very little effort I created this recipe on a busy weeknight when my fridge held just a few peppers some cream and a jar of ajvar and now it is a reliable comfort food go to

The first time I made this my daughter kept sneaking pasta straight from the pan and now she gets excited every time she spots red peppers on the counter

Ingredients

• Pasta: I use penne but any pasta shape works well go for bronze cut or rougher varieties so the sauce clings better
• Red bell peppers: Choose firm smooth peppers for the sweetest flavor roasting brings out their natural sugars
• Onion: A medium yellow or sweet onion creates a flavor backbone look for tight heavy ones with shiny skin
• Ajvar: My go to is Mamas Home Style Ajvar for bold paprika flavor and a smooth consistency that melts into sauces perfectly you can find it in many European sections or online
• Heavy cream: Pick the highest fat content you can find for an extra silky result
• All purpose flour: Just enough for thickening avoid old flour as it can taste flat
• Paprika powder: Use sweet or smoked paprika for a deeper flavor buy from a spice store for maximum freshness
• Garlic powder: Gives mellow allium kick opt for granulated over fine powder for better blending into sauces
• Salt and black pepper: Always taste as you go use flaky or kosher salt for best seasoning
• Pasta water: Starchy water helps thicken and bind the sauce reserve a full cup before draining

Step by Step Instructions

Cook the Pasta:

Bring a generous pot of salted water to a lively boil add your pasta and stir well simmer until just al dente for the best texture before draining use a mug to scoop out about a cup of pasta water then drain and rinse the pasta under cold water to stop cooking and keep everything from sticking

Sauté the Veggies:

Heat a swirl of your favorite oil in a roomy skillet over medium heat tip in the diced red peppers and onion cook slowly stirring every minute until everything is soft and smells sweet and inviting about eight to ten minutes this step builds intense richness

Build the Sauce Base:

Add in the ajvar stirring it into the softened veggies to coat and sizzle let everything cook together for about one minute then pour in a cup of the reserved pasta water stir up any golden bits from the pan and let the whole thing bubble for two to three minutes so the flavors start to meld

Make It Creamy:

Pour in heavy cream stirring well to bring everything together whisk one tablespoon of flour with a quarter cup cold water in a bowl to make a smooth slurry slowly drizzle this into your simmering sauce while stirring constantly this keeps the texture totally lump free return the pan to gentle heat and cook for two to three minutes until you see the sauce thicken a bit

Season to Perfection:

Sprinkle in paprika garlic powder salt and cracked black pepper taste the sauce and adjust so you get just the right balance let it simmer another two to three minutes to bring out all the best notes

Toss the Pasta:

Slide the drained pasta back into the creamy sauce give everything a thorough toss so every noodle is coated let it simmer together on low heat for about three minutes allowing the sauce to soak into every bite

Serve and Enjoy:

Spoon the creamy red pepper pasta onto plates and eat right away it is dreamy with a crisp salad or warm garlic bread on the side

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Ajvar is my secret weapon in this sauce it creates an extra layer of sweet depth and brings me right back to family dinners my grandmother used to prepare she always said a jar of ajvar in the pantry meant you could turn anything into a meal

Storage Tips

This pasta sauce keeps beautifully in the fridge for up to three days store it in an airtight container for best results you can also freeze just the sauce for up to two months thaw gently and reheat with a splash of cream or pasta water to restore its texture

Ingredient Substitutions

If you cannot find ajvar simply roast an extra bell pepper and blend it with mild paprika and a few spoons of olive oil for a similar effect for a lighter version use half and half instead of heavy cream if gluten is a concern swap the flour for a spoon of cornstarch

Serving Suggestions

I love to shower this dish with fresh basil or parsley for a burst of green color it pairs well with crunchy salads or simple grilled protein for balance on cozy nights add a few dollops of ricotta or a handful of toasted pine nuts for extra richness

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Cultural Context

Ajvar is a staple in Balkan households and brings natural sweetness and earthy paprika I grew up with jars of ajvar lining the pantry spicy or mild and its flavor always reminds me of big family gatherings where pasta was a sign of celebration

Frequently Asked Questions

→ What does ajvar add to the sauce?

Ajvar provides a savory, mildly smoky paprika flavor, enhancing sweetness and depth in the sauce.

→ Can I use a different pasta shape?

Absolutely. Penne works well, but any favorite pasta shape will soak up the creamy sauce.

→ Is it possible to make the sauce ahead?

Yes, prepare the sauce in advance and reheat gently, adding a splash of pasta water for creaminess.

→ How can I make the dish less spicy?

Use sweet paprika and mild ajvar, omitting or reducing black pepper as desired for a softer flavor.

→ What pairs well with this pasta?

Serve with a crisp salad or garlic bread to complement the creamy, peppery notes of the sauce.

→ Can I substitute the heavy cream?

For a lighter dish, use half-and-half or a plant-based cream alternative for a similar creamy texture.