Roasted Red Pepper Sauce Pasta
Prep time
Cook time
Total time
Recipe type: Pasta
Serves: 3 servings
  • 2 red bell peppers
  • 8 oz spaghetti or your choice of pasta shape
  • 1 tsp oil
  • 6 garlic cloves, chopped
  • ½ red onion, chopped
  • 4 oz goat cheese (optional but tastes really good here)(If you are skipping goat cheese, then towards the end add some cream to the sauce!)
  • Salt to taste
  • 1.5 - 2 cups water
  • 1.5 tsp basil powder
  • ½ - 1 tsp red chili flakes
  • ½ tsp oregano
  • ¼ tsp rosemary
  • ½ tsp black pepper
  • Additional basil leaves for topping (optional)
  • Additional parmesan cheese shredded for topping (optional)
  1. Boil pasta as per package instructions. Drain a add a tiny bit of oil and stir so it doesn't stick while sitting. Keep aside.
  2. Now roast both the bell peppers either on stove top or in oven. I like to poke few holes in them and roast them directly on the stove top until nicely charred. Keep them in a bowl and cover for 5-10 minutes. This will help in removing the skin. Now peel the skin as much as you can easily, cut them, remove the seeds and chop the roasted peppers.
  3. Now in pan, heat some oil. To it add chopped garlic and onion and saute for few minutes. Add a pinch of salt as well. Add the chopped peppers and saute for another few minutes. Now transfer this mix along with goat cheese, ½ cup water, salt to taste, black pepper to taste to a blender and puree until smooth.
  4. Transfer it back to the pot and cook on low-medium heat. Add the remaining spices and taste and adjust as per your liking. Make sure you salt it nicely as I realised it took quite a bit of salt until I got the right taste.
  5. Once you like the sauce to your taste, add in cooked pasta and stir around. Serve hot with some freshly chopped basil and parmesan.
Recipe by Naive Cook Cooks at