Learn how to make this non-traditional pasta dish, Red Pepper Sauce Pasta, with this simple step-by-step recipe. Roasted red peppers are blended with other fresh ingredients to create a thick, velvety sauce with a flavor that is sweet with a subtle bite at the end.
I love peppers in so many different dishes because they add such good texture and a nice little bite. I typically use them in my Mexican recipes or in salads, but I finally decided to use them in a pasta dish. What a great idea to come up with this Red Pepper Sauce Pasta. Although this is not a traditional pasta dish, it’s really not that crazy of a concept. Roasting the peppers and then blending them with a few other ingredients creates a thick, velvety sauce that’s perfect for pasta. The flavor is sweet with a subtle bite at the end. This dish comes together quickly and it’s absolutely delicious.
Let’s bring the focus back to the pasta because the pasta noodle is the perfect texture to blend with the red pepper sauce. The sauce adheres to the pasta and yet isn’t sticky. How does it do that?
The sauce begins with roasting the peppers on your stovetop. The peppers are roasted until they are good and black on all sides. Then, the peppers are dropped into a sealed baggy so they can steam some more.
After 20 minutes, simply take them out of the bag and peel off the outer layer of the skin. This is quite easy but your hands will get a little dirty.
The flavor of the sauce is both made sweet and enhanced by sautéing shallots and garlic. Some simple spices are added in the sauté process, then the softened shallots are added to the roasted red peppers and put in a blender. The blended mixture is put back in the same skillet that had the shallots and garlic. The sauce is completed by adding coconut milk because I love to use coconut milk in so many recipes. It has such a rich texture and for those readers that are lactose intolerant, it is the perfect substitute in any recipe that calls for cow’s milk.
- 1 lb of spaghetti
- 4 red bell peppers
- 2-3 Tbsp olive oil
- 4 shallots, finely chopped
- 6 cloves garlic, finely chopped
- 1 tsp each Sea salt and ground black pepper
- 1½ cups Coconut Milk
- 1 tsp red pepper flake
- ⅛ cup Parmesan cheese
- ⅛ cup Mozzarella cheese
- Finely chopped fresh parsley for garnish
- Put the gas burners on the stovetop on high heat.
- Roast the red peppers on each side.
- Place in a plastic baggy for 20 minutes.
- Remove and peel away the charred skin. Seed the pepper and take off the stems. Set aside.
- Cook pasta according to package instructions and drain and set aside.
- While the red peppers are roasting, heat a large skillet over medium.
- Add in 2 – 3 tablespoons olive oil.
- Add the shallots and sauté with the garlic until softened – about 4-5 minutes.
- Season with salt and pepper and stir. Remove from heat and set aside.
- Transfer the sautéed shallot and garlic to blender with the roasted peppers, coconut milk, red pepper flakes.
- Check for seasoning and add more salt, pepper, or red pepper flake, if needed.
- Once blended, place the sauce back in the skillet over medium heat to thicken. Add the parmesan. Continue to simmer on low heat.
- When the sauce has been simmered for a good 10 minutes or so, add noodles.
- Toss to coat.
- Serve by topping with the mozzarella, parmesan, and fresh chopped parsley.
This delicious one-skillet meal comes together in less than an hour and it’s an economical meal that’s full of robust flavors. We hope you love this recipe for Red Pepper Sauce Pasta from SoFabFood Contributor, Peter of Feed Your Soul Too, as much as we do. If you love this one-skillet meal, be sure to subscribe to our newsletter so you never miss another one like it. For daily recipe inspiration, like us on Facebook and follow along on Pinterest. Enjoy!