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pappardelle pasta recipe

Roasted Red Pepper Pappardelle Pasta 

Jen Sim
This roasted red pepper pappardelle pasta is filled with deep and delicious flavors that are sure to satisfy your taste buds.
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Course: Dinner, Lunch, Main Course
Keyword: Capsicum Pasta, pasta, Red pepper, Red Pepper Pasta
Prep Time: 5 minutes
Cook Time: 25 minutes
Author: Jen Sim


  • Blender or Food processor


  • 400 g of pappardelle
  • 350 g of red peppers
  • 2-4 tbsp of puree
  • Garlic 2-3 cloves
  • Cream 150 ml
  • Salt to taste
  • Paprika to taste
  • ¼ tsp oregano
  • Oil
  • 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 tbsp 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.


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.