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.
Cook the flour into the vegetables instead of making a slurry at the end. Sprinkle it over the softened peppers and onion, stir for a minute, then add liquid. Thickens the same and loses the raw flour taste.
Taste the ajvar before you measure it. Brands run from mild to properly hot, and three tablespoons of a hot one is a different sauce.