Spaghetti With Roasted Red Pepper & Cream Sauce

Name: Spaghetti With Roasted Red Pepper & Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams spaghetti; 2 red peppers; 3 ripe tomatoes / 1/2 a can; 2 onions, finely chopped; 5 cloves of garlic, finely chopped; 1 teaspoon dried oregano; 2 tablespoons olive oil; 1/2 cup milk; Chilli flakes (to taste); Parmesan cheese (to grate over the top); A handful of fresh basil leaves; Freshly ground black pepper; Salt

Servings: persons

300 grams spaghetti
2 red peppers
3 ripe tomatoes / 1/2 a can
2 onions, finely chopped
5 cloves of garlic, finely chopped
1 teaspoon dried oregano
2 tablespoons olive oil
1/2 cup milk
Chilli flakes (to taste)
Parmesan cheese (to grate over the top)
A handful of fresh basil leaves
Freshly ground black pepper
Salt

1
Hold the peppers one by one over an open flame using tongs, and flip them over every few minutes until they are charred and almost blackened on all sides. Place the one that is done in a zip-lock bag while you do the next one; leave them both in the bags for about 5 minutes until they sweat and soften (the skins should come off easily at this point). Cut into the pepper, discard the seeds and white membrane with a sharp knife, and coarsely chop them. Puree in a blender and set aside.
2
If using fresh tomatoes : bring a pot of water up to the boil and plunge the tomatoes in until the skins start to peel away, about 10 minutes. Completely peel back the skins and coarsely puree them in a blender.
3
Cook the pasta until al dente and set aside (retain 1 cup of water before draining).
4
Add olive oil to a big pan and saute the onions until lightly browned. Toss in the garlic, chilli flakes, salt, pepper, and oregano and saute for a minute. Add the red pepper puree and tomato puree/canned tomatoes along with 1/2 cup of milk and cook uncovered for 15 - 20 minutes until the sauce thickens slightly and you get the right consistency. Tear in a few basil leaves and mix into the sauce.
5
Tip the cooked pasta into the sauce and coat evenly (add the starchy pasta water if needed to loosen out the sauce a bit). Grate Parmesan cheese over the top and garnish with a few basil leaves. Serve immediately.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 300 grams spaghetti, 2 red peppers, 3 ripe tomatoes / 1/2 a can, 2 onions, finely chopped, and more.

Yes, Spaghetti With Roasted Red Pepper & Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!