Roasted Red Pepper Pasta (Printable Version)
Creamy pasta with roasted red peppers, goat cheese, and fresh basil for a vibrant dish.
# What You Need:
→ 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)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water; drain remaining water 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. Stir in minced garlic, crushed red pepper flakes (optional), and smoked paprika; cook for 1 minute.
03 - Add roasted red peppers to the skillet; cook for 2 to 3 minutes. Transfer mixture to a blender or use an immersion blender to purée until smooth.
04 - Return puréed sauce to the skillet over low heat. Stir in goat cheese and heavy cream until melted and creamy. Season with salt and freshly ground black pepper to taste.
05 - Add drained pasta to the skillet and toss to coat evenly. If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
06 - Plate immediately, garnishing with fresh chopped basil, toasted pine nuts, and additional crumbled goat cheese if desired.
# Expert Tips:
01 -
- It tastes restaurant-quality but comes together faster than ordering takeout.
- The combination of sweet peppers and tangy goat cheese hits a flavor balance that keeps you coming back for seconds.
- It's elegant enough to serve to guests but casual enough for a solo weeknight dinner.
02 -
- Don't let the goat cheese and cream heat above a gentle simmer, or the cheese can break and become grainy instead of silky.
- Save that pasta water—it's the difference between a sauce that clings to your pasta and one that just pools at the bottom of the bowl.
- Fresh herbs and good toasted nuts aren't garnish; they're what make your ordinary Tuesday dinner feel intentional.
03 -
- Keep the heat low when melting the goat cheese and cream together—high heat is the enemy of a silky sauce.
- Toasting your own pine nuts in a dry pan for 2–3 minutes before serving makes them taste more expensive than they are.