Pasta with sweet roasted peppers, chili, and herbs—warm, comforting, and easy for crisp autumn evenings.
# What You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni
→ Roasted Peppers
02 - 3 medium bell peppers, seeded and quartered
03 - 1 tablespoon olive oil
04 - Pinch of salt
→ Sauce
05 - 2 tablespoons olive oil
06 - 1 medium yellow onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1–2 fresh red chilies, thinly sliced
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 14 oz canned crushed tomatoes
13 - Salt and freshly ground black pepper, to taste
→ Finishing
14 - 1/4 cup grated Parmesan cheese, plus extra for serving
15 - Fresh basil or parsley, chopped, for garnish
# Method Steps:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Toss bell pepper quarters with 1 tablespoon 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 from oven, allow to cool, then peel off skins and slice into strips.
03 - Boil pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
04 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add garlic and chilies, cook for 1 minute longer.
05 - Stir in smoked paprika, oregano, and thyme; cook for 30 seconds. Add crushed tomatoes, season with salt and pepper, and simmer for 8–10 minutes until slightly thickened.
06 - Mix roasted pepper strips into the sauce. If necessary, add reserved pasta water to loosen consistency.
07 - Add drained pasta to the skillet and toss thoroughly in the sauce. Stir in Parmesan cheese.
08 - Plate piping hot pasta and garnish with extra Parmesan and fresh basil or parsley as desired.
