This Roasted Red Pepper Pappardelle Pasta is filled with deep and delicious flavors that are sure to satisfy your taste buds. Make this warming, filling, crowd-pleasing dish on Meatless Monday or any other day of the week in just 30 minutes!
About this Recipe
So, what exactly is pappardelle pasta?
Pappardelle pasta is a pasta variety originating from the Tuscany region of Italy. It is broad, flat, wide and it resembles the fettuccine pasta shape. Pappardelle pasta can either be fresh or dried.
This creamy red pepper sauce is rich in flavor and perfect if you are not in the mood for tomato pasta. It is truly the best sauce for pappardelle because it is quick, easy, and delicious! Oh, and did I mention that this dish is also meat-free (although you are free to serve it with some meat), making it great for vegetarians.
To make this dish vegan, you can leave out the cream and use dried drum wheat pappardelle pasta since fresh pappardelle pasta contains eggs.
If you can’t get a hold of pappardelle pasta, you can still make this dish with another pasta type like fettuccine or tagliatelle instead.
Roasted Red Pepper Pappardelle Pasta Ingredients
Pappardelle: This is the pasta shape used in this recipe. You can use either fresh pasta or dried pasta for this recipe.
Red peppers: You will need to use drained roasted red peppers which you can buy from most supermarkets. If you like, you can make your own roasted peppers at home. Place red peppers, sprinkled with some oil into a preheated oven until the peppers are roasted.
Tomato Puree: Tomato puree also known as tomato pastes adds a rich delicious tomato flavor to this dish.
Garlic: You can use fresh garlic or store-bought minced garlic as an alternative.
Double Cream: Double cream or cooking cream works best for this recipe.
Salt: To taste
Paprika: Add regular or smoked paprika for some heat.
Oregano: This recipe uses dried oregano but feel free to add fresh oregano leaves instead.
Oil: Good quality olive oil is best
Parsley: Use fresh parsley for garnishing.
How to Make Roasted Red Pepper Pappardelle Pasta
- Start by preparing the red pepper mixture. Add drained roasted red peppers and garlic cloves to a blender or food processor. Blend ingredients until smooth and set aside for later.
2. Next you'll need to cook the pappardelle pasta. Boil salted water in a medium-sized saucepan. Once the water is boiling add the pappardelle pasta and cook on medium heat for 8-10 minutes.
Note: Make sure the pasta is not too soft as it will be cooked a bit more later on with the red pepper sauce.
3. While that pasta cooks heat a splash of oil in a pan. Once the oil is hot add tomato puree or paste, stir and cook on medium heat for one minute.
4. Once the puree is cooked pour in the blended red pepper mixture, stir and bring to a boil. Then lower the heat and pour the double cream into the pan and stir.
5. Once you have stirred the mixture add salt to taste, paprika to taste, oregano and stir again.
Note: Taste the sauce and make sure you are happy with the flavors. Add more seasoning if necessary.
6. At this point the pappardelle pasta should be done. Drain out excess water from the pappardelle pasta and reserve at least one cup for later.
Add the pappardelle to the red pepper mixture and stir until it is evenly mixed with the sauce.
7. Option to add 1 tablespoon of butter and more pasta water to loosen the consistency of the sauce. Stir again.
8. Once the pasta is done garnish it with fresh chopped parsley and serve as desired.
Pasta: Do not overcook pasta as this will result in pappardelle pasta that is too soft. Cook until al dente (‘almost done’) for the best results. This recipe can also be made with different types of pasta e.g spaghetti, penne, tagliatelle and more. I've made red pepper spaghetti without cream in the past as a vegan option and it tasted delicious.
Red Pepper Sauce: You have the option to customize the sauce to your taste. If you prefer a thick sauce then leave it as it is but if you want a looser sauce then add pasta water to loosen the consistency. It is better to use pasta sauce than water because it adds a richer pasta flavor to the sauce.
Serve: This pasta is best served on the day. However, it can be stored for up to 3-4 days in an airtight container.
Both pasta shapes are types of ribbon pasta and are very popular. The main difference between the two, however, is the width. Pappardelle pasta is wider than tagliatelle. Pappardelle pasta has a width of 2- 3 cm while Tagliatelle is smaller and usually between 6.5mm-10mm wide.
Pappardelle is a type of egg noodle and as such can be replaced in a recipe with other types of egg noodles.
Pappardelle pasta is normally served with thick, meaty and rich sauces. Its wide and rough texture makes it easy for sauces to hold onto. In terms of the way it is served, Pappardelle pasta is usually served in bowls or wide plates.
Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Roasted Red Pepper Pappardelle Pasta
- Blender or Food processor
- 400 g of pappardelle
- 350 g of red peppers
- 2-4 tablespoon of puree
- Garlic 2-3 cloves
- Cream 150 ml
- Salt to taste
- Paprika to taste
- ¼ teaspoon oregano
- Chopped parsley to garnish
- Add drained roasted red peppers and garlic cloves to a blender or food processor. Blend ingredients until smooth.
- Boil salted water in a saucepan or pot. Add pappardelle pasta and cook for 8-10 minutes. Once the pasta is done drain the water and reserve some for later.
- Meanwhile, add a splash of oil to a pan. Once the oil is hot, add 3-4 tablespoon of tomato puree, stir and cook for 1 minute.
- Next, pour the roasted red pepper mixture into the pan, stir and bring to a boil. Then, pour cream into the pan, add salt to taste, paprika to taste, oregano and stir. Allow the mixture to simmer until thickens and stir from time to time. If the mixture gets too thick then loosen it by adding pasta water.
- Add drained pappardelle pasta to the pan and mix until well combined. Leave to simmer on a low heat for 2-3 minutes. Garnish with parsley and serve.