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    Home » International » Italian Recipes

    Roasted Red Pepper Pasta | Home-made Pasta Recipes

    Published: Nov 30, 2015 by Ramya · 33 Comments

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    CH_DSC_0345_1_1.jpg

    Ever since I got the pasta machine at home, I have been trying to find different pasta recipes and pasta sauces. Although the classic pasta stir fry or the red pasta (Marinara sauce) or the white pasta (Alfredo sauce) are still our favorites, I wanted to explore more. During a casual browsing session, I happened to see roasted bell pepper soup and soon my imagination started working double time. Luckily when I found some really fresh red bell peppers, I couldn’t stop myself. All the while, S thought I was going to use the red peppers as a cut vegetable in pasta and little did he know that the sauce is based on these bell peppers. This is one of the best pasta recipes ever! The sauce is creamy, slightly tangy from the red peppers and so colorful. Everytime I looked at my plate, I was astonished by the bright orangish hue! To keep calories in check, I have not used cream or a lot of cheese in this recipe. Adding fresh cream or parmesan cheese will make this pasta sauce very creamy and rich. Moreover, I made my own spaghetti at home, following this recipe of mine and it definitely took the pasta recipe to another level.

    CH_DSC_0371_3.jpg

    To make Roasted Red Pepper Pasta | Red Capsicum Spaghetti

    • Servings: 2
    • Time: 40 mins
    • Difficulty: Medium
    • Print

    What I used –
    • Red Bell Peppers/Capsicum, 3 large
    • Onion, 1 medium
    • Garlic Pods, 8-12
    • Olive Oil, 2 tsp
    • Cooked Spaghetti Pasta, 2 cups
    • Red Chilli Flakes, ¾ tsp
    • Mixed Italian Herbs Dried, 1 tsp
    • Pepper Powder, ½ teaspoon (optional)
    • Fresh Basil leaves, a few (optional)
    • Toned Milk, â…“rd cup
    • Cheese, 1 tbsp
    • Salt, as required
    • Water, as required

    CH_DSC_0368_2_2.jpg

    How I made –

    1. In a thick bottomed pan, heat 1 teaspoon of oil. Add finely chopped garlic and fry until nice aroma comes up. Add finely chopped onions. Fry until translucent. Add chopped red bell peppers. Roast for 6-7 mins.prep1.jpg

    2. The capsicum would slightly shrink and look cooked. Let this mixture cool down. Blend it into a smooth paste. In a pan, heat the remaining 1tsp of oil. Add the red pepper paste. Keep the flame on medium and add the milk. Mix well. Let it cook for 3-4 mins.prep2.jpg

    3. Add red chilli flakes, pepper powder and Italian mixed herbs. Cook for another two minutes. Add grated cheese to the sauce.prep3.jpg

    4. Meanwhile, prepare the pasta as per this recipe or cook the ready-made spaghetti in lots of salted water. Strain the pasta out of the water and add it to the sauce. Mix well. Add torn basil leaves and mix well.prep4.jpg

    6. Serve hot with basil leaves and grated cheese (optional) on top.

    CH_DSC_0374_4_4.jpg

    Note –
    • Instead of going for store bought spaghetti, I made my own pasta using this recipe. The only change is instead of using the fettuccine press, I used the spaghetti cut. Rest of the recipe is same.
    • The red bell peppers can be roasted in an oven or directly over the flame on stove top. As I did not have much time, I went for this easier and hassle free method.
    • Make a fine paste of the cooked capsicum for a creamier pasta.
    • Instead of milk, cream can be added to the sauce.
    • I used a cheese that’s a blend of mozzarella and cheddar. It can any variety of cheese.
    • Pepper powder is optional. I added it as I felt that the sauce was a bit tangy.
    • Don’t throw away all the water used to cook pasta. If the sauce becomes too thick, add pasta water to dilute it without impacting the taste.
    • Serve the pasta immediately, or it will turn gluggy.

    Submitting this post to the Kids Delight - Pasta special event hosted by my friend Srividhya.

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    Reader Interactions

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    1. MyCulinarySaga

      November 30, 2015 at 2:46 pm

      Looks delicious

      Reply
      • CHCooks

        November 30, 2015 at 3:08 pm

        Thanks a lot Trupti 🙂

        Reply
    2. Lynz Real Cooking

      November 30, 2015 at 6:28 pm

      Wow this is gorgeous and sounds really good! I will pin it and give it a try!

      Reply
      • CHCooks

        December 03, 2015 at 2:51 pm

        Thanks a lot Lynn 🙂 Do give it a try 🙂

        Reply
        • Lynz Real Cooking

          December 03, 2015 at 5:42 pm

          I would love to

          Reply
          • CHCooks

            December 04, 2015 at 6:54 pm

            🙂 🙂

            Reply
            • Lynz Real Cooking

              December 04, 2015 at 7:05 pm

              xoxo

            • CHCooks

              December 04, 2015 at 7:08 pm

              🙂

    3. srividhya

      November 30, 2015 at 9:07 pm

      Love it especially roasted red peppers 🙂 Amazing and thanks a lot GB.

      Reply
      • CHCooks

        December 03, 2015 at 2:51 pm

        Thanks so much for facilitating this, your post inspired me to try something different 🙂

        Reply
    4. kushigalu

      December 01, 2015 at 1:23 am

      Drooling.. Lovely color and delicious pasta dear. and thank you for all the lovely comments 🙂

      Reply
      • CHCooks

        December 03, 2015 at 2:50 pm

        Thanks a lot Kushi 🙂

        Reply
    5. Chitra Jagadish

      December 01, 2015 at 4:01 am

      Wow roasted bell peppers in pasta -I could guess how flavorsome this would be.... Delishhh

      Reply
      • CHCooks

        December 03, 2015 at 2:49 pm

        Thank you so much Chitra 🙂

        Reply
    6. Love Served Daily

      December 01, 2015 at 5:23 am

      Delicious

      Reply
      • CHCooks

        December 03, 2015 at 2:49 pm

        Thanks Ritu 🙂

        Reply
    7. Traditionally Modern Food

      December 01, 2015 at 6:31 am

      Red pepper gave beautiful color for the past a looks welcoming

      Reply
      • CHCooks

        December 03, 2015 at 2:49 pm

        Thanks much Vidya 🙂

        Reply
    8. Aruna Panangipally

      December 01, 2015 at 9:18 am

      Loved the colour and given that red pepper is my favourite veggie right now, this pasta is tempting me.

      Reply
      • CHCooks

        December 03, 2015 at 2:48 pm

        Thanks Aruna.. do give it a try 🙂 I thought of your red pepper chutney while making this 🙂

        Reply
    9. Sowmiasgalley

      December 01, 2015 at 9:21 am

      Sounds interesting and colorful.. Innovative share

      Reply
      • CHCooks

        December 03, 2015 at 2:48 pm

        Thanks a lot Sowmia 🙂

        Reply
    10. Prachee

      December 01, 2015 at 10:57 pm

      The pasta looks yummy..

      Reply
      • CHCooks

        December 03, 2015 at 2:43 pm

        Thank you so much Prachee 🙂

        Reply
    11. Freda @ Aromatic essence

      December 02, 2015 at 3:37 am

      Yummilicious!!

      Reply
      • CHCooks

        December 03, 2015 at 2:42 pm

        Thanks dear 🙂

        Reply
    12. Vajeea

      December 02, 2015 at 11:18 pm

      delicious looking pasta! and u got shooting stars on your page or are they snow flakes?! brilliant!

      Reply
      • CHCooks

        December 03, 2015 at 2:35 pm

        Thank you Vajeea 🙂 Yeah, snow flakes from WordPress. Once enabled from settings, WP snowfall happens every year for a month from Dec 1 to Jan 1 🙂 pretty cool right?! 🙂

        Reply
        • Vajeea

          December 03, 2015 at 6:49 pm

          I loved it! Its very festive!

          Reply
          • CHCooks

            December 04, 2015 at 6:53 pm

            ??

            Reply
    13. parulsinghal

      December 03, 2015 at 5:41 am

      Yummy yummy

      Reply
      • CHCooks

        December 03, 2015 at 2:33 pm

        Thanks a lot Parul 🙂 Welcome to my little space. Will hop on to your blog 🙂

        Reply

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    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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