This roasted bell pepper sauce with garlic, basil and pasta is a simple, elegant recipe I return to when I want a quick dinner that still feels special.
Hailing from the Naples area of southern Italy, this preparation—often referred to as peperonata—uses a mix of red, yellow and orange bell peppers gently cooked so their natural sweetness blooms.
Peeling the peppers may feel unnecessary at first, but it makes a big difference: removing the outer skin keeps the sauce silky and tender, eliminating any rubbery texture so the peppers melt into the pasta.
Dependable and unfussy, this dish proves how a few thoughtfully handled ingredients create something comforting and refined. Slow cooking draws out the peppers’ sweetness and transforms them into a smooth sauce that clings to every bite of pasta.
In this Article
- Why do we peel the bell peppers?
- A Note From Giangi
- Ingredients needed
- Equipment Needed
- Step by step
- Giangi’s Pro Tips
- What to serve with it
- Leftover ideas
- Storing and Reheating
- FAQ
Why do we peel the bell peppers?
Removing the skin yields a tender texture and more concentrated flavor. Pepper skin can sometimes be bitter and tough; when left on it can create a slightly rubbery mouthfeel in sauces. Peeled peppers produce a smoother, more attractive sauce and a better eating experience.
A Note From Giangi
This is one of my family’s go-to recipes: rich and light at the same time, perfect for last-minute dinners that still feel comforting and effortless.
Roasting does most of the work, coaxing deep sweetness from the peppers and garlic with minimal fuss.
The dish comes together in about 20 minutes once you start cooking, so it’s easy to time with the pasta.
Made from economical pantry ingredients, it always feels slightly elegant—reliable and satisfying every time.
The resulting sauce is smooth and light, coating the pasta without feeling heavy. It’s consistently a crowd-pleaser.
Ingredients needed to make this roasted bell pepper sauce
The ingredient list is short and likely includes items you already have in the pantry. Read the instructions for full details.
Bell peppers: Use one red, one yellow and one orange for color and sweetness. Avoid green peppers, which are less ripe and can be bitter.
Fresh basil leaves: Add a bright, aromatic finish to the sauce and pasta.
Olive oil: The cooking fat and base for flavor.
Garlic cloves: Lightly cooked to aromatize the oil—don’t let them burn.
Sea salt: For seasoning the peppers and salting the pasta water.
Unsalted butter: Adds silkiness and helps bind the sauce; use unsalted so you control the seasoning.
Parmesan cheese: Freshly grated, it melts into the warm pasta for richness.
Rigatoni or other ridged tubular pasta: The tube and ridges trap the sauce for a flavorful bite.
Equipment Needed
Basic tools make this easy: a sharp chef’s knife, a vegetable peeler for removing the pepper skin, a large sauté pan for cooking the peppers and finishing the pasta, and a pot for boiling the pasta.
Step by step: how to make this roasted bell pepper sauce
Gather all ingredients before you begin. The sauce cooks quickly, so prep first to keep everything moving.
- Bring a large pot of well-salted water to a boil for the pasta so it’s ready when the sauce finishes.
- Wash the peppers, cut them lengthwise, remove seeds and the core, and peel the skin with a swivel peeler or by charring and peeling if you prefer. Don’t press hard; a little skin left is fine.
- Cut the peppers into roughly 1/2–1 inch strips, then cut those strips in half so the pieces are bite-sized.
- Rinse and gently pat dry the basil; if leaves are large, tear or chop them.
- In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add whole garlic cloves and cook until golden, then remove and discard the cloves.
- Add the pepper strips and cook, stirring frequently, about 15 minutes. The peppers should be tender but not falling apart. Season with salt and remove from heat.
- Cook the pasta until al dente following package directions. Reserve 1 cup of pasta cooking water, then drain.
- Add the drained pasta to the pan with the peppers. Add 2 tablespoons unsalted butter, 2/3 cup freshly grated Parmesan and the basil. Toss, adding a splash of reserved pasta water if needed, until the pasta is evenly coated. Serve immediately.
Giangi’s Pro Tips
- Choose a ridged tubular pasta so the sauce gets trapped in the tubes and ridges for maximum flavor in every bite.
- When peeling peppers, work gently; if a bit of skin remains it will soften during cooking and won’t affect the final texture.
What dishes can you enjoy with this bell pepper sauce?
A crisp green salad is a natural companion to balance the richness. For dessert, something light such as whipped mascarpone with strawberries or an affogato makes a lovely finish.
What to do with leftovers
Spread the leftover pepper sauce on toasted crusty bread for an easy bruschetta-style appetizer, or use it as a sandwich spread.
You can also purée the leftover peppers in a blender, warm the purée with a splash of cream for a silky, tomato-free sauce that pairs beautifully with linguine.
Storing and Reheating
Store: Keep the sauce or the prepared pasta in an airtight container in the refrigerator for up to three days.
Reheat: Bring to room temperature, then warm gently in a skillet with a tablespoon of water and a drizzle of olive oil over medium heat until heated through.
Frequently Asked Questions
Can I use roasted peppers in a jar?
Jarred roasted peppers are often too soft and can break down during cooking. They may also carry the flavor of their packing liquid, which can change the dish. Fresh peppers yield the best texture and flavor for this recipe.
Are bell peppers good for you?
Yes. Bell peppers are low in calories and rich in vitamins A and C, fiber and antioxidants. Red peppers in particular are high in beta-carotene and nutrients.
Why use ridged tubular pasta?
Tubular pasta with ridges captures the sauce inside and along the grooves, delivering a more flavorful bite with every forkful.
If you enjoy this recipe, try these
Baked Penne – Pasticcio di Pasta al Forno
Italian Stuffed Bell Peppers
Swordfish with Onions & Roasted Bell Peppers
Roasted Bell Pepper Sauce With Garlic, Basil, and Pasta
Ingredients
- 3 bell peppers (one red, one yellow, one orange)
- 20 basil leaves
- 2 tablespoons olive oil
- 4 garlic cloves, peeled
- Salt, to taste
- 2 tablespoons unsalted butter, softened
- 2/3 cup freshly grated Parmesan
- 1 pound pasta (rigatoni or other ridged tubular pasta)
Instructions
- Wash peppers, remove seeds and core, peel gently, and cut into ½–1 inch strips. Cut strips in half so pieces are bite-sized.
- Rinse and pat dry basil leaves; tear or chop if large.
- In a large sauté pan, heat 2 tablespoons olive oil over medium-high. Add garlic and cook until golden; remove and discard the garlic.
- Add peppers and cook about 15 minutes, stirring often, until tender but not falling apart. Season with salt and remove from heat.
- Cook pasta al dente, reserving 1 cup of the cooking water before draining.
- Add drained pasta to the skillet with peppers. Stir in butter, Parmesan and basil, tossing to coat. Add reserved pasta water if needed to loosen the sauce. Serve immediately.
Equipment
- Vegetable peeler
- Large sauté pan
- Large pot for cooking pasta
- Chef’s knife
Notes
- Ridged tubular pasta traps the sauce for a more flavorful bite.
- Peel gently—small patches of skin left behind will soften while cooking.
Nutrition
Nutritional information is an estimate.
- Cuisine: Italian
- Course: Pasta, Dinners
- Season: Spring, Summer
Did you make this?
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