I don’t know about you, but I love a bowl of pasta that feels like a big hug. That’s exactly what this Roasted Pepper and Tomato Pasta is! It’s super easy to make, full of flavor, and brings all the cozy vibes perfect for dinner with family or lunch with friends.
I used a really tasty tomato sauce and long caserecce pasta from @tmarmorelle, and wow they made all the difference. The sauce reminded me of the rich flavors from Italy. No sugar needed, no weird sour taste just smooth, delicious tomato goodness. Let me show you how to make it!
Method (In Detail)
Roast the Veggies
To start, preheat your oven to 200°C (or 392°F). While it’s heating up, take your two red peppers and slice them in half. Carefully remove the seeds and the white bits inside. Place them, cut side down, on a baking tray along with two garlic cloves. You can leave the garlic cloves in their skin this helps them roast gently without burning. Pop the tray into the oven and roast for about 20 minutes, or until the peppers are soft, slightly charred, and collapsing in on themselves. The garlic should feel soft and smell fragrant just make sure it doesn’t go brown, or it’ll taste bitter. Once they’re ready, take them out and let them cool for a few minutes so they’re easier to handle.
Cook the Pasta
While the peppers and garlic are roasting, bring a pot of salted water to a boil. Add your caserecce pasta (or any pasta you like) and cook it according to the instructions on the packet usually about 8 to 10 minutes. Stir it now and then so it doesn’t stick together. Right before draining, scoop out about half a cup of the pasta water and set it aside this starchy water is gold when it comes to bringing your sauce to the perfect texture. Drain the rest of the pasta and leave it in the pot or a bowl while you finish the sauce.
Make the Sauce
Now that your roasted veggies have cooled a bit, it’s time to make the magic happen! Peel the skin off the garlic cloves (they should slide out easily) and toss them into a blender or food processor. Add the roasted red peppers, 7–8 sundried tomatoes, a pinch of salt (or to taste), and 1 cup of tomato sauce. I used one from @tmarmorelle that was smooth, rich, and didn’t need any sugar added just perfect. Blend everything until you get a creamy, thick sauce. If the sauce seems too thick or chunky, add a splash of the reserved pasta water and blend again until it’s silky and smooth.
Mix and Serve
Pour the sauce right over your cooked pasta. Stir everything together so the sauce fully coats the noodles. If the pasta looks or feels a little dry, don’t worry just add another splash or two of that pasta water until it’s as creamy as you want. Finally, for that extra touch, drizzle a little olive oil over the top and crumble in some soft goat cheese if you like. The cheese melts beautifully into the warm pasta, giving it a creamy, tangy finish.
Necessary Tools:
- Baking tray
- Blender or food processor
- Medium pot for pasta
- Strainer
- Mixing spoon
- Knife and cutting board
Roasted Pepper and Tomato Pasta Recipe | Easy Creamy Italian Pasta Sauce
Cuisine: ItalianDifficulty: Easy2
servings10
minutes25
minutes35
minutesIngredients
2 red peppers
7–8 sundried tomatoes
2 roasted garlic cloves
Salt to taste
1 cup tomato sauce (@tmarmorelle or your favorite!)
Caserecce pasta (or any pasta you love)
Optional: olive oil and goat cheese for topping
Directions
- Roast the Veggies: Cut the red peppers in half and remove the seeds. Put them and the garlic cloves on a baking tray and roast at 200°C (392°F) until soft and slightly browned (about 20 minutes).
- Cook the Pasta: While your veggies are roasting, boil water in a pot and cook the caserecce pasta according to the package instructions. Save a little pasta water before draining.
- Make the Sauce: In a blender or food processor, add roasted peppers, garlic, sundried tomatoes, salt, and the tomato sauce. Blend until smooth. If it looks thick, add a splash of pasta water.
- Mix and Serve: Pour the sauce over the cooked pasta and stir it all together. If it feels dry, just add a bit more pasta water. Top with a drizzle of olive oil and a few spoonfuls of goat cheese if you like!
Notes
- Make sure the garlic doesn’t burn when roasting it should be soft and golden, not brown and bitter.
- Don’t forget to save some pasta water before draining. It helps make the sauce creamy and smooth.
- If using a high-speed blender, let the veggies cool a bit before blending to avoid steam burns.
Serving Suggestions:
- Pair it with a light green salad or garlic bread for a full meal.
- Add grilled chicken or tofu if you want extra protein.
- A sprinkle of fresh basil or chili flakes makes it extra tasty!
Fun Fact:
Caserecce pasta is shaped like a scroll and is perfect for holding thick sauces like this one. The name means “homemade” in Italian how sweet is that?
Conclusion:
This roasted pepper and tomato pasta is a dish you’ll want to make again and again. It’s rich, simple, and full of love. Plus, it feels fancy without being hard at all. I loved using the long caserecce and real tomato sauce from @tmarmorelle it made everything even better. Whether you’re new to cooking or just looking for something cozy, this recipe is a total win.
Happy cooking and happy eating!
