Roasted Red Pepper Pasta (Printable Version)
Creamy pasta with roasted red peppers and tangy goat cheese, finished with basil and toasted pine nuts.
# Ingredient List:
→ Pasta
01 - 12 oz penne or rigatoni
02 - 1 tbsp kosher salt (for pasta water)
→ Sauce
03 - 3 large roasted, peeled, and seeded red bell peppers
04 - 2 tbsp olive oil
05 - 1 medium yellow onion, diced
06 - 3 garlic cloves, minced
07 - 1/2 tsp crushed red pepper flakes (optional)
08 - 1/2 tsp smoked paprika
09 - 3 oz soft goat cheese
10 - 1/4 cup heavy cream
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 2 tbsp fresh basil, chopped
13 - 1/4 cup toasted pine nuts
14 - Extra crumbled goat cheese (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water; drain the remainder and set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 5 minutes until softened. Add minced garlic, crushed red pepper flakes, and smoked paprika; cook for 1 minute.
03 - Add roasted red peppers to the skillet and cook for 2 to 3 minutes. Transfer mixture to a blender or use an immersion blender to purée until smooth.
04 - Return the puréed sauce to the skillet over low heat. Stir in goat cheese and heavy cream until melted and creamy. Season with salt and black pepper to taste.
05 - Add drained pasta to the skillet and toss to coat evenly. Add reserved pasta water gradually if the sauce is too thick, adjusting consistency as needed.
06 - Plate immediately, garnished with chopped fresh basil, toasted pine nuts, and additional crumbled goat cheese if desired.
# Expert Tips:
01 -
- It tastes like a fancy restaurant dinner but comes together in the time it takes to boil pasta.
- The goat cheese creates a sauce that feels luxurious without any cream-heavy guilt.
- You can make it with jarred roasted peppers on nights when you really can't be bothered.
02 -
- Pasta water is not optional—that starch is what transforms cream sauce from slippery to silky, so always reserve it before draining.
- Don't skip the blending step even though it feels like an extra task; it's what turns a chunky pepper cream into something that feels intentional and elegant.
03 -
- Reserve pasta water before you drain—there's no way to get it back once it's down the sink, and this sauce needs it more than you'd expect.
- Taste the sauce right before adding pasta; season it fully then, because the pasta itself is quiet and won't add enough salt to do much work.