Roasted Red and Yellow Pepper Sauce with Garlic and Basil
I came across basil on sale at our supermarket, and while my first thought when I have this much basil is usually pesto, I decided to try this recipe instead. Since the recipe calls for about 20 basil leaves, it seemed like a good opportunity to put some of it to use.
Red and yellow bell peppers are in season right now, so I had plenty to choose from. Marcella recommends peeling them, so I looked for peppers with relatively flat sides and fewer deep ridges to make the peeling process easier.
Otherwise, this pasta dish uses a familiar combination of butter, garlic, parmesan cheese, and olive oil. I loved how those flavors were still present, but the sweetness of the peppers and the generous amount of fresh basil gave the dish a fresh, slightly sweet flavor.
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About this Recipe
Marcella recommends peeling the peppers rather than roasting them over an open flame, which would cook them and make them too soft. Instead, she uses a vegetable peeler to remove just the skin before sautéing them. This allows the peppers to retain their firmness while developing their natural sweetness as they cook.
I’ll admit that I had never peeled peppers before starting this project, and it certainly wasn’t easy the first time I tried it. However, I’ve learned a few tricks that make the preparation much easier.
First, I look for peppers with relatively flat sides and fewer deep ridges. I’ve also found that peeling them before cutting them provides a firmer surface to work with. Once I’ve removed as much of the skin as possible, I cut the peppers along their natural creases. This makes it easier to reach and peel the areas I couldn’t get to earlier.
The extra preparation is worth it in the finished dish. Without the skins, the peppers have a more uniform texture and remain tender without becoming mushy. I also found that they cooked more evenly, allowing their natural sweetness to develop while retaining just enough firmness to hold their shape in the pasta.
Ingredients
- Bell peppers, red and yellow
- Fresh basil leaves
- Olive oil
- Garlic
- Butter
- Parmesan cheese, freshly grated
- Rigatoni, penne, or ziti
- Salt
Ingredient Notes
1. Garlic cloves
Keep the garlic cloves whole, removing only the skins. Add them to the olive oil first and cook gently until they turn light brown, allowing them to flavor the oil without burning. Remove the cloves before adding the remaining ingredients. This leaves the garlic flavor in the dish without the sharper taste of chopped garlic.
2. Fresh basil leaves
This recipe calls for about 20 fresh basil leaves, which should be torn by hand rather than chopped with a knife. I like to tear them just before adding them to the pasta to keep them as fresh as possible. Add the basil after removing the pan from the heat to preserve its flavor and prevent it from darkening or wilting excessively.
3. Parmigiano-reggiano cheese
Freshly grated Parmigiano-Reggiano adds a rich, savory flavor that complements the sweetness of the peppers and the freshness of the basil. With relatively few ingredients in this recipe, the quality of the cheese makes a noticeable difference. Add it at the very end, along with the basil, after removing the pan from the heat. Toss everything together so the cheese begins to melt and coats the pasta before serving.
The Recipe
Roasted Red and Yellow Pepper Sauce with Garlic and Basil
Ingredients
- 3 bell peppers, red and yellow
- 20 fresh basil leaves
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, peeled
- 2 tbsp butter
- ⅔ cup freshly grated Parmesan cheese
- 1 lb rigatoni, penne, or ziti pasta
Instructions
- Wash the peppers in cold water, then peel off skin with a vegetable peeler. When most of the skin is removed, cut them lengthwise along their crevices and discard the seeds and core. Peel the remaining skin, then cut into ½" strips. Cut these strips in half to shorten them.
- In a sauté pan or dutch oven, add the olive oil and turn the heat to medium. Add the garlic cloves and cook until they are a light brown. Then, remove and discard them.
- Add the peppers to the pan and cook, stirring frequently, for 15 minutes, or until they are tender, but not mushy. Add salt and turn off the heat until the pasta is cooked and ready to drain.
- When you are nearly ready to drain the pasta, gently reheat the peppers.
- Melt the butter over low heat so that it is runny, but not sizzling.
- Add the cooked, drained pasta to the pan with the peppers and toss. Then, add the butter and toss again.
- Remove the pan from the heat and add the basil and cheese. Toss thoroughly and salt to taste. Serve immediately.
Cooking Tip: Time the Pasta and Sauce Together
The garlic and peppers take about 20–25 minutes to cook, so plan to have your pasta ready around the same time. Start boiling your pasta water while the peppers are cooking, then add the pasta at the appropriate time so both finish together.
If the peppers are ready before the pasta, you can remove the pan from the heat and set it aside until the pasta finishes cooking. Once the pasta is ready, gently reheat the peppers and add the pasta directly to the pan, followed by the butter, Parmesan cheese, and fresh basil. Toss everything together off the heat and serve immediately.
With a little planning, this dish can be ready to serve in about 30 minutes, making it a convenient option for a weeknight dinner.
Serve With
- Crusty Italian bread or focaccia
- A simple green salad with a lemon or red wine vinaigrette
- Grilled or roasted chicken with lemon and herbs
- Grilled shrimp with garlic and parsley
Wine Pairing: Barbera
I paired this pasta with Barbera, and I really liked how it tasted alongside the sweet bell peppers and Parmesan cheese. The wine has enough acidity to keep the buttery pasta from feeling too rich, while the fresh basil adds another layer of flavor to the combination.
Barbera is also a nice option if you prefer red wine with pasta but want something that won’t overpower the vegetables.
Serve slightly cool, around 55–60°F. If the bottle is at room temperature, about 20–30 minutes in the refrigerator before serving should be enough.
For more about Barbera, including tasting notes, serving tips, and other food pairings, visit my full guide below.
This pasta was a nice change from the tomato-based sauces I’ve been making lately.
I especially liked the sweetness of the peppers alongside the fresh basil, with the butter and Parmesan adding just enough richness without making the dish feel heavy.
Peeling the peppers took a little extra time, but I appreciated the difference it made in the finished pasta. They were tender without becoming mushy, and their sweetness really stood out. The generous amount of basil gave the dish a fresh flavor that made it especially enjoyable.
I also liked how quickly everything cooked once the peppers were prepared. With a little planning, this is a pasta dish I could easily see making for a weeknight dinner, especially when I have plenty of fresh basil on hand.
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Next up in Cooking the Classics: Marcella Hazan’s Braised Carrots with Capers
About Stephanie
I’m cooking through classic cookbooks one recipe at a time, sharing what works, what surprises me, and what I learn along the way. Every recipe is cooked and tested in my home kitchen, with a wine pairing to enjoy alongside it.
