Save A comforting autumn pasta dish featuring sweet roasted peppers, spicy chili, and savory herbs—a perfect blend of warmth and flavor for chilly evenings.
This spicy fall pasta became a household favorite after I experimented with the season's last sweet peppers and some fresh chilies from the farmer's market. There's something rewarding about roasting the peppers and stirring them into a fragrant, warming sauce.
Ingredients
- Pasta: 350 g (12 oz) penne or rigatoni
- Roasted Peppers: 3 medium bell peppers (red, orange, or yellow), seeded and quartered; 1 tbsp olive oil; pinch of salt
- Sauce: 2 tbsp olive oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1–2 fresh red chilies, thinly sliced (adjust to taste); 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 400 g (14 oz) canned crushed tomatoes; salt and freshly ground black pepper, to taste
- Finishing: 40 g (1/4 cup) grated Parmesan cheese, plus extra for serving; fresh basil or parsley, chopped, for garnish
Instructions
- Roast Peppers:
- Preheat oven to 220°C (425°F). Line a baking tray with parchment paper. Toss bell pepper quarters with 1 tbsp olive oil and a pinch of salt, arrange skin side up on the tray. Roast for 20–25 minutes until skins are blistered and peppers are tender. Remove, let cool, then peel off skins and slice into strips.
- Cook Pasta:
- While peppers roast, cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Prepare Sauce:
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and sauté about 3–4 minutes until soft. Add garlic and chili, cook 1 minute more.
- Season Sauce:
- Stir in smoked paprika, oregano, thyme, and cook 30 seconds. Add crushed tomatoes, season with salt and pepper, and simmer 8–10 minutes until slightly thickened.
- Combine Peppers and Sauce:
- Stir in roasted pepper strips. If needed, add reserved pasta water for a looser sauce.
- Add Pasta and Cheese:
- Add cooked pasta to the sauce, tossing to coat. Stir in Parmesan cheese.
- Serve:
- Serve hot, garnished with extra Parmesan and fresh basil or parsley.
Save My family loves gathering around the kitchen table for this easy pasta after busy autumn days. Even the little ones enjoy mild peppers, while adults add extra chili for warmth.
Required Tools
Baking tray, parchment paper, large pot, large skillet, chef's knife, wooden spoon
Allergen Information
Contains wheat (gluten) and milk (Parmesan cheese). Use gluten-free pasta or dairy-free cheese to suit dietary needs.
Nutritional Information (per serving)
Calories: 410, Total Fat: 12 g, Carbohydrates: 64 g, Protein: 13 g
Save Bright peppers and a spicy kick make this a must-try for cozy dinners. Enjoy with your favorite Italian red or a simple herb salad.
Common Questions
- → Can I use pasta shapes other than penne or rigatoni?
Yes, any short, sturdy pasta works well and holds the flavorful sauce and peppers beautifully.
- → How do I adjust the spice level?
Simply use fewer chili slices or omit them altogether for a milder flavor. Add extra for more heat.
- → Is this dish suitable for vegans?
Omit Parmesan or use a plant-based cheese for a fully vegan option without losing richness.
- → Can I make the sauce ahead of time?
Absolutely. Prepare and refrigerate the sauce up to two days ahead; reheat before combining with pasta.
- → What wine pairs best with this meal?
A medium-bodied red wine like Chianti complements the spicy peppers and savory tomato-herb sauce.
- → How do I make this gluten-free?
Simply swap regular pasta for your favorite gluten-free variety to enjoy a similar texture and flavor.