Save A comforting autumn pasta dish featuring sweet roasted peppers, spicy chili, and savory herbs—a perfect blend of warmth and flavor for chilly evenings.
This is my go-to vegetarian pasta for chilly nights when I crave something hearty but light. The roasted peppers and warming spices make each bite full of autumn comfort.
Ingredients
- Pasta: 350 g (12 oz) penne or rigatoni
- Roasted Peppers: 3 medium bell peppers (red, orange, or yellow), seeded and quartered, 1 tbsp olive oil, pinch of salt
- Sauce: 2 tbsp olive oil, 1 medium yellow onion (finely chopped), 3 cloves garlic (minced), 1–2 fresh red chilies (thinly sliced), 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 400 g (14 oz) canned crushed tomatoes, salt and freshly ground black pepper (to taste)
- Finishing: 40 g (1/4 cup) grated Parmesan cheese, plus extra for serving, fresh basil or parsley (chopped, for garnish)
Instructions
- Roast Peppers:
- Preheat oven to 220°C (425°F). Line a baking tray with parchment paper. Toss bell pepper quarters with olive oil and salt. Arrange skin side up and roast for 20–25 minutes. Cool and peel skins, then slice into strips.
- Cook Pasta:
- While peppers roast, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Prepare Sauce:
- Heat olive oil in a large skillet on medium. Sauté onion for 3–4 minutes until soft. Add garlic and chili, cook 1 minute. Stir in smoked paprika, oregano, thyme, and cook 30 seconds. Add crushed tomatoes, salt, and pepper, simmer 8–10 minutes.
- Combine & Finish:
- Stir in roasted pepper strips. Add reserved pasta water if needed. Add cooked pasta, tossing to coat. Stir in Parmesan cheese and garnish with extra Parmesan and fresh basil or parsley.
Save This pasta is a favorite at family gatherings, especially when everyone craves a cozy meal after spending time outdoors in the crisp fall weather.
Required Tools
Baking tray, parchment paper, large pot, large skillet, chef's knife, wooden spoon
Allergen Information
Contains wheat and milk. For gluten-free, use gluten-free pasta. For dairy-free, omit Parmesan or use an alternative.
Nutritional Information
Per serving: 410 calories, 12 g total fat, 64 g carbohydrates, 13 g protein
Save This pasta is best enjoyed straight from the skillet, and leftovers taste even better the next day. Enjoy your comforting autumn bowl!
Recipe FAQ
- → How do I roast the bell peppers?
Roast seeded pepper quarters on a parchment-lined tray at high heat until skins blister. Cool, peel, and slice.
- → Can I make this dish vegan?
Yes, omit Parmesan cheese or replace it with your preferred plant-based alternative for a vegan meal.
- → What pasta shapes work best?
Penne and rigatoni are ideal, but you can use any sturdy tube-shaped pasta that holds sauce well.
- → How do I adjust the heat level?
Control spiciness by using more or less red chili, or substitute milder varieties to suit your taste.
- → Can I add extra protein?
For added protein, toss in cooked chickpeas or sautéed Italian sausage at the end before serving.
- → How do I make it gluten-free?
Simply swap regular pasta for a certified gluten-free version—cooking instructions remain the same.