Roasted Red Pepper Pasta

There's something about the smell of roasted red peppers that stops me mid-conversation every time. One autumn afternoon, I was supposed to be working, but instead found myself standing in front of the oven watching those peppers blacken and blister, their sweet aroma filling the kitchen like an invitation. By the time I'd cooled them down and peeled away the charred skin, pasta seemed like the only logical next step, and when I stirred in goat cheese that had softened just enough to melt into the sauce, I knew I'd stumbled onto something quietly perfect.

I made this for dinner the night my neighbor brought over fresh basil from her garden, and watching people close their eyes after that first bite told me everything I needed to know. The combination of sweetness from the peppers and tang from the goat cheese somehow made everyone at the table slow down and actually taste what they were eating, which felt like a small victory in a world of rushed weeknight dinners.

Ingredients

• Penne or rigatoni: Choose whichever pasta shape you have on hand—both hold the silky sauce beautifully, though I prefer penne for how it catches the pepper sauce in each tube.
• Red bell peppers: You can roast them yourself over a flame or use jarred roasted peppers to cut prep time in half, which I've done more times than I'd like to admit.
• Olive oil: This is one of those dishes where the quality matters just enough to notice, especially since it's a main ingredient in the sauce.
• Yellow onion: The sweetness balances the roasted peppers naturally, so don't skip it even though it disappears into the sauce.
• Garlic: Fresh minced garlic is non-negotiable here; it brings an alertness to the sauce that you'll absolutely taste.
• Smoked paprika: This small addition adds depth and a whisper of smokiness that makes people wonder what your secret ingredient is.
• Goat cheese: Soft goat cheese melts into the sauce and creates creaminess without heaviness, which is why it works so much better than cream cheese or ricotta.
• Heavy cream: Just enough to make the sauce silky, not so much that it overwhelms the delicate flavor of the peppers and cheese.
• Fresh basil: Torn at the last second and scattered on top like confetti, this is where the dish goes from good to memorable.
• Toasted pine nuts: They add crunch and a buttery flavor that anchors all the soft, creamy elements, but walnuts or almonds work equally well if that's what you have.

Instructions

Get the pasta going:

Fill a large pot with water, salt it generously until it tastes like the sea, and bring it to a rolling boil. This is your foundation, so don't rush it.

Cook the pasta:

Add your penne or rigatoni and stir occasionally so nothing sticks. About a minute before the package says it's done, taste a piece—you want it soft enough to bite through but still with a slight resistance in the center.

Build the flavor base:

While pasta cooks, warm olive oil in a large skillet and add your diced onion, letting it soften and turn translucent. This takes about five minutes and fills the kitchen with the smell of something delicious about to happen.

Toast the spices:

Add minced garlic, red pepper flakes if you like heat, and smoked paprika, cooking just until fragrant—maybe one minute. The paprika will bloom and deepen in color, and that's when you know it's working.

Blend it smooth:

Add your roasted red peppers and let them warm through, then transfer everything to a blender or use an immersion blender to create a smooth sauce. The transformation from chunky vegetables to silky sauce never gets old.

Make it creamy:

Return the sauce to low heat, then crumble in the goat cheese and pour in the cream, stirring until everything melts together into something luxurious. Taste and season with salt and pepper until it feels right to you.

Bring it together:

Drain your pasta, reserving some of that starchy water, then toss it with the sauce. If the sauce seems too thick, add pasta water a splash at a time until you reach that perfect coating consistency.

Finish and serve:

Transfer to bowls or plates, then scatter fresh basil, toasted pine nuts, and extra goat cheese on top. Serve immediately while everything is warm and the basil is still bright.

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I remember my partner tasting this for the first time and saying it tasted like late summer on a plate, which somehow said everything about why I keep coming back to this recipe. In that moment, I understood that cooking isn't really about following steps—it's about the feeling of offering someone something made with intention.

Why Roasted Red Peppers Matter

Roasting red peppers transforms them completely, concentrating their natural sugars and adding a subtle char that raw peppers could never deliver. If you're roasting them yourself, the process is simple: char them over a flame or under the broiler until their skin blackens, sweat them in a covered bowl so the skin loosens, then peel away the papery char and rinse gently. Jarred roasted peppers are absolutely fine if you're short on time, and I'd rather you make this dish with a shortcut than not make it at all.

The Goat Cheese Factor

Goat cheese brings a tangy edge that regular cream cheese or mascarpone simply can't match, and it melts into a sauce differently—more delicately, more gracefully. The key is not letting it overheat, which is why I add it over low heat and stir constantly until it's completely incorporated. This cheese also has a lower fat content than heavy cream alone, so using it actually keeps the sauce from feeling too rich even though it tastes indulgent.

Making It Your Own

This recipe is flexible enough to adapt to what you have on hand and what you're craving. Try adding sun-dried tomatoes, fresh spinach, or even a pinch of lemon zest to brighten everything up, and don't be shy about playing with the garnishes depending on your mood.

• Swap the pine nuts for walnuts, almonds, or even crispy chickpeas if you want something different.
• A small spoonful of balsamic vinegar stirred in at the end adds complexity without overwhelming the delicate peppers.
• If you want it spicier, add more red pepper flakes or a fresh chili pepper to the onion mixture.

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This dish proves that simple ingredients treated with a little care and attention can taste elegant without pretense. Make it for yourself on a quiet evening, or make it for people you want to slow down and savor something together.

Recipe Questions

→ How do I roast the red peppers perfectly?

Roast red peppers over an open flame or under a broiler, turning frequently until charred on all sides. Then place them in a covered bowl to steam, making peeling easier.

→ Can I use a different type of pasta?

Penne or rigatoni work well for holding the creamy sauce, but any sturdy pasta shape like fusilli or farfalle can be used as a substitute.

→ What can I use instead of pine nuts for the garnish?

Toasted walnuts or almonds provide a similar crunch and can be used as a nutty garnish alternative.

→ How do I adjust the sauce consistency?

Reserve some pasta cooking water and add it gradually to the sauce while tossing the pasta until you achieve a smooth and creamy texture.

→ Is this dish suitable for a vegetarian diet?

Yes, it includes no meat and features ingredients that align with vegetarian preferences, incorporating dairy and nuts.

→ Can this be made vegan?

By substituting plant-based cream and vegan cheese, this dish can be adapted to fit a vegan lifestyle.