Roasted Red Pepper Pasta Sauce (Printable Version)
Creamy pasta with roasted red peppers and ajvar, featuring smoky paprika flavors ready in just 20 minutes.
# Ingredients:
→ Pasta
01 -
12 oz penne pasta
→ Vegetables
02 -
2 large red bell peppers, diced
03 -
1 medium onion, diced
→ Sauce Base
04 -
3 tablespoons ajvar (paprika spread)
05 -
1 tablespoon all-purpose flour
06 -
1 cup heavy cream
→ Seasonings
07 -
1 teaspoon paprika powder
08 -
1/2 teaspoon garlic powder
09 -
Salt and black pepper to taste
10 -
2 tablespoons olive oil
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining. Rinse pasta under cold water to stop cooking process and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add diced red peppers and onions. Sauté for 8-10 minutes, stirring occasionally, until softened and fragrant.
03 -
Stir in ajvar and mix until evenly combined. Add 1 cup of reserved pasta water and let mixture simmer for 2-3 minutes, stirring occasionally.
04 -
Pour in heavy cream and stir well. In a small bowl, whisk flour with 1/4 cup water to make a slurry. Gradually add slurry to sauce, whisking continuously to avoid lumps. Allow sauce to thicken slightly.
05 -
Add paprika, garlic powder, salt, and black pepper to taste. Stir and let sauce simmer for 2-3 minutes to enhance flavors.
06 -
Add cooked pasta to sauce and toss gently until fully coated. Simmer on low heat for 2-3 minutes, allowing flavors to meld together.
07 -
Plate the creamy red pepper pasta and serve immediately. Pair with fresh side salad or garlic bread for the ultimate meal.
# Notes:
01 -
Reserve extra pasta water to adjust sauce consistency if needed
02 -
Fully soften peppers and onions to enhance their sweetness and flavor
03 -
Whisk flour slurry thoroughly to prevent lumps and ensure smooth texture
04 -
Store leftovers in refrigerator for up to 3 days, reheat gently with splash of cream