This roasted red pepper pasta sauce starts with ajvar, which is the roasted pepper and paprika spread that lives in every Balkan fridge, mine included. It does most of the work for you. Smoky, a little sweet, and already roasted, so you're not standing over a sheet pan blistering peppers.
Fresh red bell peppers go in alongside it, cooked down slowly until they're soft and sweet. Then cream and a splash of pasta water, and you have a sauce that coats everything.
The one thing I changed after making this over and over: cook the flour into the vegetables instead of whisking a slurry in at the end. Same thickening, none of that raw flour taste hanging around.
If you want this as a finished plate instead of a sauce to keep on hand, my Roasted Red Pepper Pasta with Creamy Burrata is the same family with parmesan and a torn ball of burrata on top. For something in the same weeknight lane, there's my Creamy Tomato Garlic Pasta.
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Ingredient Notes
- Ajvar. Three heaping tablespoons. It's roasted red peppers and eggplant cooked down with paprika, sold in jars at Balkan, Eastern European and most Mediterranean groceries. Mild and hot versions exist, so check the label. I recommend Mama's Home Style Ajvar for its rich paprika flavor! Swap: blended jarred roasted red peppers with a little olive oil and garlic, though you lose the smokiness.
- Red bell peppers. Two, diced. These cook down for a full 8 to 10 minutes for a reason. Rush them and the sauce tastes sharp instead of sweet.
- Heavy cream. 1½ cups. Swap: half-and-half works and gives you a thinner sauce. Coconut cream works but you'll taste it against the paprika.
- All-purpose flour. One tablespoon. See the tips, it goes in earlier than you'd expect.
See recipe card for remaining ingredients & quantities.
Instructions (with VIDEO)
Sauté diced onions & red pepper!
Add in rest of ingredients for the sauce!
Add in the aldente penne pasta to the sauce!
Serve & Enjoy!
Easy Roasted Red Pepper Pasta Sauce with Ajvar
Ingredients
Equipment
Method
- Cook the Pasta:Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water before draining. Rinse the pasta under cold water to stop the cooking process and prevent overcooking. Set aside.
- Sauté the Veggies:Heat a drizzle of oil in a large skillet over medium heat. Add the diced red peppers and onions. Sauté for 8–10 minutes, stirring occasionally, until softened and fragrant.
- Build the Sauce Base:Stir in the ajvar and mix until evenly combined. Immediately add 1 cup of reserved pasta water and let the mixture simmer for 2–3 minutes, stirring occasionally.
- Make It Creamy:Pour in the heavy cream and stir well. In a small bowl, whisk together 1 tablespoon of flour with ¼ cup water to make a slurry. Gradually add the slurry to the sauce, whisking continuously to avoid lumps. Return the skillet to heat and allow the sauce to thicken slightly.
- Season to Perfection:Add paprika, garlic powder, salt, and black pepper to taste. Stir and let the sauce simmer for 2–3 minutes to enhance the flavors.
- Toss the Pasta:Add the cooked pasta to the sauce and toss gently until fully coated. Let it simmer on low heat for another 2–3 minutes, allowing the flavors to meld together.
- Serve and Enjoy:Plate your creamy red pepper pasta and enjoy every savory bite! Pair it with a fresh side salad or garlic bread for the ultimate meal.
Nutrition
Notes
Storage
- The sauce keeps in an airtight container in the fridge for up to 3 days, and it thickens as it sits, so warm it gently on the stove over low heat with a splash of cream or water to loosen it back up.
- Keep it away from a hard boil when you reheat or the cream will split.
- I don't recommend freezing it, cream sauces go grainy when they thaw, so if you want to get ahead, make the pepper and ajvar base without the cream and freeze that instead, then add the cream when you reheat.
Tried this recipe?
Let us know how it was!
Frequently Asked Questions for Roasted Red Pepper Pasta Sauce with Ajvar
What is ajvar?
It's a Balkan spread made from roasted red peppers and eggplant cooked down with paprika, usually sold in jars. Serbian, Macedonian and Croatian households all make their own version in the fall. Look for it in Eastern European or Mediterranean groceries, or online.
Can I use jarred roasted red peppers instead of ajvar?
Yes. Blend about ¾ cup of drained jarred peppers with a clove of garlic and a tablespoon of olive oil. It won't have the smoky paprika depth ajvar brings, so add an extra half teaspoon of smoked paprika to compensate.
Why did my cream sauce split?
Heat that's too high, almost always. Once the cream goes in, keep it at a low simmer and never a boil. If it does break, pull it off the heat and whisk in a splash of cold pasta water.
Related
Looking for other pasta recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this recipe:
Svetlana Stakusic says
Bravo
Betty C says
I made this recipe tonight for my family, took me longer than 25 minutes but it was so worth it my entire family loved it super good. 😊 👍
Autumn says
I made this and it was great!!! Didn’t have the ajvar so I roasted some spicy peppers from our garden and mixed it with tomato paste. I also add the flour to the cooked veggies instead of a slurry, I like cooking off the flour a little bit. Everything turned out tasting amazing! Thanks!