Roasted Red Pepper Pasta Sauce

This creamy red pepper pasta with ajvar is the perfect answer to weeknights when you want something comforting and flavorful without a lot of effort. The sauce is rich with sweet bell peppers and smoky paprika undertones, and the creaminess ties it all together beautifully. I always keep ajvar on hand just for recipes like this.

I discovered this dish during a busy week and it quickly became a regular in my rotation. The ajvar brings a smoky tangy depth that makes it feel more gourmet than it really is.

Ingredients

• Pasta penne: choose one with grooves to help catch the sauce
• Red bell peppers: fresh and sweet add a smoky base when sautéed
• Onion: builds aromatic flavor and softens into the sauce beautifully
• Ajvar paprika spread: the heart of this sauce adds smoky roasted richness
• All purpose flour: used to thicken the sauce into a velvety consistency
• Heavy cream: creates the rich creamy body of the sauce
• Paprika powder: adds a warm earthy note
• Garlic powder: brings background flavor without overpowering

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Reserve one cup of the pasta water before draining. Rinse the pasta under cold water to stop cooking and set aside for later

Sauté the Veggies:

Heat a swirl of oil in a large skillet over medium heat. Add chopped red bell peppers and diced onion. Sauté for eight to ten minutes until softened and slightly caramelized. Stir occasionally so nothing sticks or burns

Build the Sauce Base:

Add the ajvar to the skillet and stir until it fully coats the vegetables. Pour in one cup of the reserved pasta water and let it simmer for two to three minutes to loosen the mixture and start building depth

Make It Creamy:

Pour in the heavy cream and stir gently to blend. In a small bowl mix one tablespoon of flour with a quarter cup of water to make a slurry. Slowly drizzle this into the skillet while whisking constantly to avoid lumps. Let the sauce cook gently to thicken

Season to Perfection:

Add paprika garlic powder salt and black pepper to taste. Stir and let the sauce bubble on low for a couple more minutes to bring all the flavors together

Toss the Pasta:

Add the cooked penne to the skillet and toss to fully coat with the creamy red pepper sauce. Let everything warm together over low heat for another two to three minutes so the pasta can soak up the flavor

Serve and Enjoy:

Plate the pasta hot and serve with your favorite salad or garlic bread. This dish is best enjoyed fresh and warm

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Ajvar is the secret star of this dish and I always make sure to stock up when I see it at the market. My family first tried this pasta during a cozy movie night and now it’s our go-to comfort meal.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stove with a splash of cream or water to restore the texture. Avoid freezing since the creamy sauce may separate after thawing

Ingredient Substitutions

You can swap penne for rigatoni or fusilli. Try yellow or orange bell peppers for a milder flavor. Use shallots or red onion if that’s what you have on hand. Ajvar can be replaced with roasted red pepper pesto or harissa. Use cornstarch instead of flour if you need a gluten-free option. Substitute coconut cream or cashew cream for dairy free

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Serving Suggestions

Serve with garlic bread or focaccia for soaking up sauce. Add a side salad with lemon vinaigrette to cut through the richness. Top with shaved parmesan or fresh basil if desired

Cultural Note

Ajvar is a Balkan condiment made from roasted red peppers and eggplant. It’s commonly used in Serbian and Macedonian cooking. Adds smoky depth and natural sweetness without any need for sugar

Recipe FAQs

→ Can I make this pasta ahead of time?

Yes! Cook the pasta and sauce separately, then combine and reheat before serving. Add a splash of cream or pasta water to refresh the sauce.

→ What can I use if I can't find ajvar?

Substitute ajvar with roasted red pepper pesto, harissa, or blended roasted red peppers with olive oil and garlic for a similar flavor.

→ How can I make this dish dairy-free?

Swap heavy cream for coconut cream or cashew cream, and use a plant-based butter alternative for sautéing the veggies.

→ What pasta shapes work best with this sauce?

Penne works wonderfully, but you can also use rigatoni, fusilli, farfalle, or spaghetti. Choose shapes that hold sauce well for the best results.

→ How do I prevent the sauce from separating?

Make sure to whisk the flour slurry thoroughly before adding it to the sauce, and keep the heat at medium-low to maintain the creamy consistency.

→ Can I use jarred roasted red peppers instead of fresh?

Absolutely! Jarred roasted red peppers work great and can save time. Just drain them well before adding to the sauce.