Pasta con Peperoni Arrostiti

Pasta con Peperoni Arrostiti is a delightful Italian dish where roasted peppers create a rich, flavorful sauce that clings to the pasta. This simple yet delicious meal comes from the southern regions of Italy, where the use of peppers and slow-roasting them in the oven to intensify their flavor is common. Let me show you how I make this dish, and I’ll walk you through each step, with variations and tips to make it your own.

Notes on What to Expect:

From my own personal experience, the key to this dish is the roasting process. The peppers become sweet and caramelized, adding depth to the sauce. The simplicity of the ingredients really allows the roasted peppers to shine, creating a naturally creamy texture without the need for cream.

Ingredients:

• 3 large red and yellow bell peppers
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 cup of pasta cooking water
• 350 grams (about 12 oz) of your favorite pasta (spaghetti or penne work great)
• Salt and pepper to taste
• Fresh basil (optional)
• Grated Parmesan or Pecorino cheese (optional)
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Prep Time: 10 minutes

Calories per Serving: 300-400 (depending on the type of pasta used)

Equipment Needed:

• Baking sheet
• Pot for boiling pasta
• Large pan or skillet for cooking the sauce
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Method:

1. Roast the Peppers: Preheat your oven to 400°F (200°C). Place the bell peppers whole on a baking sheet and roast them for 20 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and cover with a towel to steam for 5 minutes—this makes peeling easier.
2. Prepare the Pasta: While the peppers roast, bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve a cup of pasta cooking water and drain the pasta.
3. Peel and Slice the Peppers: Once the peppers have cooled, peel off the skin, remove the seeds, and slice the flesh into strips.
4. Make the Sauce: Heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant (about 1 minute). Add the roasted peppers to the pan, and cook for 3-4 minutes, breaking them down slightly with a spoon.
5. Combine Pasta and Sauce: Add the cooked pasta to the pan with the peppers, and toss to combine. If the sauce is too thick, add a splash of reserved pasta cooking water. Season with salt and pepper, and mix until well-coated.
6. Serve: Plate the pasta and sprinkle with fresh basil and grated cheese if desired. Enjoy!

Variations & Tips:

• Vegan Option: Skip the cheese or use a plant-based alternative like nutritional yeast.
• Spicy Kick: Add a pinch of red pepper flakes when sautéing the garlic for some heat.
• Add Protein: If you’d like to make this dish heartier, consider adding grilled chicken, sausage, or even some chickpeas.
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Substitutions for Dietary Needs:

• Gluten-Free: Use gluten-free pasta for those with dietary restrictions.
• Low-Carb: Substitute pasta with zucchini noodles for a low-carb alternative.

I hope this guide has made making Pasta con Peperoni Arrostiti seem a little less daunting. Have you tried this recipe before? Please be honest and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!