Roasted red pepper pasta sauce recipe from scratch made without cream or nuts, dairy free and good for you. Savory, hearty and comforting ideal for coating chewy bucatini noodles, spaghetti alla chitarra or rigatoni. Serve with a sprinkling of crispy fennel bread crumb topping for the ultimate meatless dinner.
A savory Italian style roasted pepper sauce with the perfect texture that checks all the boxes and can be enjoyed year round. Toss it with your favorite pasta instead of marinara and arrabiata sauce, or top potatoes, use in sandwiches, wraps, salads, pizza or a chunk of crusty bread.
About the Bell Peppers
Sweet red bell peppers are roasted until charred all over and infused with a light smoky aroma. Once peeled they are blended with a splash of red wine vinegar for balance and a touch of sweet smoked paprika. Alternatively you could use store bought jarred peppers here and go heavier on the smoked paprika to make up for that depth of flavor you get when roasting your own.
Fennel Bread Crumbs
Fragrant fennel seeds and panko breadcrumbs pan toasted together in just a little bit of olive until golden brown all over. Add in a tiny pinch of sea salt and red pepper flakes then sprinkle it all over your pasta before serving. The contrast of textures really elevates this dish to something you’d expect from a high end Italian restaurant.
Recipe Tips + FAQs
Can the sauce be frozen? – Since this is a dairy-free sauce it can be frozen and reheated beautifully. Thaw out in the fridge the night before planning to serve.
The Pasta – I love a comforting, thick and chewy I.G.P bucatini noodle here. Technically durum wheat semolina spaghetti with a hole in the center just like a straw, it’s rustic and nostalgic and can hold up to both the texture of the sauce and its depth of flavor. Scialatielli noodles, long fusilli pasta or spaghetti alla chitarra would make great substitutes as well. The secret to getting perfect sauce coverage is to transfer the noodles from the boiling water straight into the sauce. If you need to emulsify the sauce just add a little bit of the pasta cooking water, no need to drench it in oil.
Make it Creamy – If you prefer a milder creamier version of this sauce just add in about 1/3 cup of cashew cream or milk at the very end. Easy peasy!
Add Nuts– Another variation of this sauce would be a pesto style rendition. Add 1/3 cup of blanched almonds, walnuts or pine nuts to the blender with the roasted peppers if desired.
Roasted red pepper pasta sauce from scratch made without cream or nuts, dairy free and good for you. Savory, hearty and comforting ideal for coating chewy bucatini noodles, spaghetti alla chitarra or rigatoni. Serve with a sprinkling of crispy fennel breadcrumbs for the ultimate meatless dinner.
Preheat a skillet over medium heat with 1 tablespoon of olive oil. Add the fennel seeds and toast until fragrant. Stir in the panko bread crumbs until combine with the fennel and olive oil. Continue cooking and stirring until golden brown to your liking. Season with a pinch of salt flakes and set aside to cool.
If using fresh bell peppers start by roasting them on a hot cast iron plate or under the broiler until charred all over. Transfer to a bowl and cover with a lid or tea towel until cool enough to handle. Peel the peppers (discarding the skins, core and seeds) and transfer to a blender or food processor. Add the red wine vinegar, smoked paprika if using, a pinch of salt and a drizzle of olive oil or water. Process until smooth.
6 red bell peppers, 1 Tbsp red wine vinegar, 1-2 tsp smoked paprika
Stir in the capers and chili flakes then add the tomato paste. Stir well until everything is incorporated and you can smell the different aromas. Pour in the blended roasted pepper sauce, combine everything well and let the sauce bubble a minute or two. Season to taste with salt and pepper and adjust the tanginess level with more red wine vinegar if desired. Remove from heat.
6 red bell peppers, 3 Tbsp capers, 1/3 cup tomato paste, salt + pepper, 1 pinch red chili flakes
Meanwhile have a large pot of boiling water going and season generously with salt. Cook 3/4 lb of bucatini noodles until al dente (to the tooth).
3/4 lb bucatini pasta
Using a pair of kitchen tongs transfer the noodles straight into the sauce pan and toss to coat all over. Add a little bit of the pasta water to stretch out the sauce if need be. Serve hot with a good sprinkling of the crispy fennel breadcrumbs.
3/4 lb bucatini pasta
Video
Notes
Can the sauce be frozen? - Since this is a dairy-free sauce it can be frozen and reheated beautifully. Thaw out in the fridge the night before planning to serve.Â
The Pasta - I love a comforting, thick and chewy I.G.P bucatini noodle here. Technically durum wheat semolina spaghetti with a hole in the center just like a straw, it's rustic and nostalgic and can hold up to both the texture of the sauce and its depth of flavor. Scialatielli noodles, long fusilli pasta or spaghetti alla chitarra would make great substitutes as well.
Make it Creamy- If you prefer a milder creamier version of this sauce just add in about 1/3 cup of cashew cream or milk at the very end. Easy peasy!Â
Add Nuts- Another variation of this sauce would be a pesto style rendition. Add 1/3 cup of blanched almonds, walnuts or pine nuts to the blender with the roasted peppers if desired.
This roasted peppers sauce is sublime! It compliments many different pasta shapes and the fennel breadcrumbs are absolutely worth making. Thanks for sharing this fab recipe with us.
So beautiful! Pinned to make. Grazie mille!
Thank you so much, enjoy! ~ Florentina Xo’s
Do you recommend this sauce as a pizza sauce for your shared pizza dough recpe?
Sure, you can definitely use it on the pizza crust. Enjoy!
This roasted peppers sauce is sublime! It compliments many different pasta shapes and the fennel breadcrumbs are absolutely worth making. Thanks for sharing this fab recipe with us.