Roasted Red Pepper Pasta Sauce

Pappardelle pasta noodles with red sauce in a bowl with a fork.

Roasted Red Pepper Pasta Sauce

A thick, creamy-textured roasted red pepper pasta sauce made in minutes with roasted red bell peppers, garlic, and tomatoes, thickened with ground almonds instead of cream. Toss with wide pappardelle noodles or your favorite pasta!

4.91 from 11 ratings

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Prep Time 15

Cook Time 15

Total Time 30

Course Pasta

Cuisine Italian

Servings servings

Calories 620 kcal

Ingredients

1 pound (450 g) dried pasta
Kosher salt

Sauce:

3 tablespoons (45 ml) extra-virgin olive oil
¼ cup (40 g) whole raw almonds
2 cloves garlic sliced
1 fresh red chili pepper such as Fresno, chopped (substitute 1/4-1/2 teaspoon cayenne or crushed pepper to taste)
2 roasted red peppers peeled and seeded *(or use 2 drained jarred peppers)
1 cup (245 g) chopped fresh tomato or canned tomatoes
½ teaspoon kosher salt
Reserved pasta cooking water about ¼ cup
2 tablespoons grated Pecorino Romano cheese plus more for serving
¼ cup fresh basil or Italian parsley leaves

US Customary - Metric

Instructions

Bring a large pot of water (4-6 quarts) to a boil and add 3 tablespoons salt. Cook the pasta according to package directions, about 8 minutes for perfect al dente texture (test and taste to be sure). Scoop out and reserve ½ cup of the cooking water, then drain the pasta.

Make the sauce

While the pasta is cooking, heat the oil in an 6-8-inch skillet over medium heat. Add the almonds and garlic. Cook, shaking the pan once or twice, until the almonds start to toast and the garlic is fragrant, 3-5 minutes. Stir in the chili, roasted red peppers, tomato and salt and cook 2 more minutes.
Transfer the almond mixture to a food processor or blender (an immersion blender won't make quite as smooth a sauce). Add the cheese and 2 tablespoons of the pasta water. Process until a smooth sauce forms. Add more water, drop by drop, if needed to get a thick, saucy consistency.
Put the pasta in a large serving bowl and pour the sauce over. Gently toss until the strands are coated in the sauce. Sprinkle with additional Pecorino cheese and the herbs and serve. Buon appetito!

Notes

Use a food processor or blender to make the smoothest, creamy sauce.
Add a tablespoon of lemon juice, balsamic or sherry vinegar to the finished sauce to balance and brighten the flavors.
The sauce will keep refrigerated up to a week. Heat gently in a saucepan, adding hot pasta water to loosen if necessary. Toss with cooked pasta just before serving.

To roast red peppers: Roast the peppers on a grill, stovetop gas burner or under the broiler until blackened all over. Cool, then peel and remove the stem and seeds.

Nutrition

Calories: 620kcalCarbohydrates: 90gProtein: 20gFat: 21gSodium: 681mgFiber: 7gSugar: 6g