Easy Roasted Red Pepper Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 oz penne pasta or preferred shape
02 -
2 red bell peppers, diced
03 -
1 medium onion, diced
04 -
3 heaping tablespoons ajvar (recommended: Mama’s Home Style Ajvar)
05 -
1 cup reserved pasta water
06 -
1 tablespoon all-purpose flour
07 -
1 ½ cups heavy cream
→ Spices
08 -
2 teaspoons paprika powder
09 -
1 teaspoon garlic powder
10 -
Salt and black pepper to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water before draining. Rinse the pasta under cold water to stop the cooking process and prevent overcooking. Set aside.
02 -
Heat a drizzle of oil in a large skillet over medium heat. Add the diced red bell peppers and onions. Sauté for 8–10 minutes, stirring occasionally, until softened and fragrant.
03 -
Stir in the ajvar and mix until evenly combined. Immediately add 1 cup of reserved pasta water and let the mixture simmer for 2–3 minutes, stirring occasionally.
04 -
Pour in the heavy cream and stir well. In a small bowl, whisk together 1 tablespoon of flour with ¼ cup water to make a slurry. Gradually add the slurry to the sauce, whisking continuously to avoid lumps. Return the skillet to heat and allow the sauce to thicken slightly.
05 -
Add paprika, garlic powder, salt, and black pepper to taste. Stir and let the sauce simmer for 2–3 minutes to enhance the flavors.
06 -
Add the cooked pasta to the sauce and toss gently until fully coated. Let it simmer on low heat for another 2–3 minutes, allowing the flavors to meld together.
07 -
Plate your creamy red pepper pasta and enjoy every savory bite! Pair it with a fresh side salad or garlic bread for the ultimate meal.
# Notes:
01 -
Ajvar adds a rich and smoky paprika flavor, enhancing the sauce's depth.
02 -
Use the reserved pasta water to adjust the sauce's consistency if needed.