Roasted Red Pepper Pasta (Easy 10 Minute Recipe) (2024)

FAQs

What to do with a jar of roasted peppers? ›

Jarred or canned roasted red peppers are naturally sweet, perfectly tender, and full of flavor. They're super easy to chop up into strips and add to a frittata, salads, sandwiches, and pasta dishes. They're perfect for blending into sauces and adding flavor to homemade hummus, too.

Buttered noodles are simple to make with your favorite pasta, butter, Parmesan cheese, salt, and pepper for a quick and easy, kid-friendly dish. Fresh herbs and a little lemon juice could be added to amp up the flavor.

Nutrition Facts

Amounts Per Serving: Calories 275, Calories from Fat 0g. Total Fat 2.5g 4%. Saturated Fat 0, Trans Fat 0.

Roast directly over the flame.

Turn a gas burner to medium and place the pepper directly over the flame. Turn regularly with a pair of tons, until charred and soft. This can take about 15 minutes or so. You can roast peppers on multiple burners to speed up the process.

There are three methods for roasting peppers: on a gas stovetop, on a grill, or under the broiler. Use the method that works best for you, but remember that some methods are better for large batches of peppers than others. Stovetop: Ideal for one to two peppers, as each pepper has to be charred individually.

Whether jarred or homemade, there's no denying that roasted red peppers add a ton of smoky, tangy flavor to dishes. Even better — these peppers are an excellent source of antioxidant vitamin C which helps promote collagen synthesis and protects cells against free radical damage.

The peppers are shelf-stable because they're packed in saltwater, which maintains their malleable texture but doesn't impart too much salinity. Some bits of char may make it into the final jar, and the smoky flavor is certainly present. But the primary notes are of vegetal sweetness.

Jarred roasted red peppers, once opened, tend to last 2-3 weeks in the fridge. Be sure to keep whatever they're submerged in (likely olive oil) above the peppers. Unopened and kept in a cool, dark place (like a pantry), purchased pickled items will last years.

This classic Italian pasta dish requires only three ingredients — pasta, freshly ground pepper, and real pecorino Romano cheese. Whenever I'm in Rome, I always order a bowl of cacio e pepe at least once. This peppery and cheesy pasta dish is served in nearly every osteria (restaurant) in the Eternal City.

Add an Acid

Whether it's lemon juice or a mild vinegar like rice vinegar, a squeeze or light drizzle can help cut and mask over-salted food (there is a reason salt and vinegar chips work well together).

Why do chefs put salt in water for pasta? ›

When pasta is cooked in water, its starch granules take on water, swell, soften and release some of the starches, Harold McGee writes in “On Food and Cooking.” “Salt in the cooking water not only flavors the noodles, but limits starch gelation and so reduces cooking losses and stickiness,” he says.

Whether it's pasta salad, actual salad, a sandwich, pizza, risotto, or even macaroni and cheese, they'll all benefit from some juicy, sweet roasted red peppers. Or try them in place of tomatoes in a caprese — it's the perfect way to enjoy the dish when tomatoes aren't at their best.

Why This Beef and Bell Pepper Spaghetti Recipe Works. It's a thick sauce packed with ground beef, some spices and bell peppers. The crushed tomatoes together with tomato paste gives it an extra intense flavor and you'll definitely like the touch of smoked paprika in this dish.

Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.

They can also be dried in the sun, in a food dehydrator, or by stringing them up in a dry place in your home. The latter is my favorite for hot peppers as it lends festive color to home decor through the late summer and fall. Caution! Capsaicin, the heat producing ingredient in peppers, is an irritant.

Oven method: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet. Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to 40 minutes.

Remove seeds and membranes; rinse. Place peppers, with tops, upright in ungreased 9x12 inch glass baking dish. Cover with plastic wrap; microwave until hot, 3 to 4 minutes--(note: do NOT cook peppers until done, you are just blanching them, 3 to 4 minutes should be plenty, depending on the size of your peppers).