Roasted Red Pepper Pasta (Printable Version)
Vibrant pasta with roasted red peppers, goat cheese, and aromatic spices for a quick, elegant dish.
# Ingredient List:
→ Pasta
01 - 12 oz penne or rigatoni
02 - 1 tbsp kosher salt (for pasta water)
→ Sauce
03 - 3 large roasted red bell peppers, peeled and seeded
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)
# Step-by-Step Instructions:
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, then drain 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, and smoked paprika; cook for 1 minute.
03 - Add roasted red bell peppers to the skillet and cook for 2 to 3 minutes. Transfer the 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 the sauce is too thick, incorporate reserved pasta water gradually to reach desired consistency.
06 - Dish out immediately, garnished with chopped fresh basil, toasted pine nuts, and extra crumbled goat cheese if desired.
# Tips from hearthlykitchen:
01 -
- It tastes like you've been cooking all day, but it's genuinely done in under 40 minutes.
- The roasted peppers give you that deep, sweet flavor without any complicated technique.
- Goat cheese melts into the sauce and creates something creamy that doesn't feel heavy.
02 -
- Canned or jarred roasted peppers work perfectly here—no need to roast them yourself unless you want to.
- Never add cold goat cheese directly to the hot sauce; it'll clump instead of melting smoothly.
- The pasta water is your friend; use it to adjust the sauce consistency exactly as you like it.
03 -
- Don't rush the onion—those five minutes of softening build sweetness that makes the whole dish better.
- Keep the sauce on low heat once the goat cheese is in, so it stays silky instead of breaking or getting grainy.