Pasta con Crema di Peperoni (Roasted Red Pepper Sauce Pasta)

In this Italian pasta dish, roasted red peppers become a smooth, gently sweet sauce that coats the pasta rather than sitting heavily on it. Blending the peeled peppers with extra virgin olive oil and mascarpone gives the crema its silky body, while lightly warmed garlic adds savoury depth without overpowering the natural sweetness of the peppers. Egg pasta works especially well because its tender bite holds the glossy sauce, and the finish of Parmigiano-Reggiano and toasted pine nuts brings saltiness, nuttiness and a little texture. It is a quick vegetarian dinner with enough richness to feel satisfying, but still bright and uncomplicated.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Italian home cooking
Flavor profile Sweet roasted pepper • Creamy • Savoury
Techniques Roasting • Blending • Tossing pasta with sauce
Key equipment Oven • Blender • Large pot • Frying pan
Cooking style Minimal cleanup
Time commitment Under 30 minutes

Why this recipe works

  • Roasted sweetness: Blistering the peppers concentrates their natural sweetness and gives the sauce a deeper savoury base.
  • Silky sauce: Mascarpone softens the roasted pepper purée into a smooth, glossy coating without making the pasta feel heavy.
  • Crunchy finish: Toasted pine nuts add a nutty contrast to the soft pasta and creamy sauce.

Get the most out of this recipe

Texture tips

  • For a smoother sauce: Peel away the blistered pepper skins before blending; this gives the sauce a more refined, velvety texture.
  • Loosen gradually: Add reserved pasta water a little at a time while tossing, stopping when the sauce coats the strands rather than pooling in the pan.
  • Keep the heat gentle: Warm the mascarpone-based sauce over a low heat and avoid hard boiling, which can make the sauce look oily or separated.

Common mistakes

  • Browning the garlic: Garlic should smell sweet and fragrant, not take on colour; browned garlic can make the delicate pepper sauce taste bitter.
  • Overcooking the pasta: Drain the pasta while it is still just al dente, as it finishes in the sauce and needs enough structure to hold its shape.
  • Leaving the pine nuts in the pan: Tip toasted pine nuts into a bowl as soon as they are golden, because residual heat can quickly take them from nutty to scorched.

Ingredient notes

  • Choose ripe red peppers: Ripe red peppers give the sauce its sweetness and colour; underripe peppers will taste sharper and less rounded.
  • Use good Parmigiano-Reggiano: A well-aged Parmesan brings saltiness and depth, balancing the sweetness of the peppers and richness of the mascarpone.
  • Changing the cheese: Crème fraîche works as a tangier mascarpone alternative, but it will give the sauce a brighter, less mellow finish.

Make-ahead tips

  • Make the pepper sauce ahead: The roasted pepper sauce can be prepared in advance and refrigerated, then warmed gently before tossing with freshly cooked pasta.
  • Reheat gently: Warm leftovers in a frying pan with a splash of water, tossing until piping hot and glossy rather than boiling aggressively.
  • Best freshly tossed: The pasta has the best texture when coated just before serving, while the sauce is warm and the cooking water can help it emulsify.

Equipment you'll need

Baking tray Blender Frying pan Large pot Oven Tongs
Ingredients
Instructions
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  1. Heat the oven to 230°C (445°F). Put the peppers on a baking tray, drizzle with 1 tbsp of the olive oil, and roast for 15 minutes, turning once, until blistered and lightly charred.
  2. Meanwhile, bring a large pot of well-salted water to the boil. Cook the egg pasta nest until just al dente, then reserve 150 ml of the pasta water and drain.
  3. Toast the pine nuts in a dry frying pan over a medium heat for 2 to 3 minutes, stirring, until golden and fragrant. Tip them into a bowl so they do not overcook.
  4. When the peppers are cool enough to handle, peel off the skins and remove the seeds and stalks. Blend the roasted pepper flesh with the mascarpone and 1 tbsp of the olive oil until silky.
  5. Warm the remaining 1 tbsp olive oil in the frying pan over a low heat and gently cook the garlic for 30 to 60 seconds until fragrant, not coloured. Add the blended pepper sauce and loosen with a splash of the reserved pasta water, warming gently for 2 minutes.
  6. Add the pasta to the pan and toss over a low heat until glossy and well coated, adding more reserved pasta water as needed. Take off the heat, stir through most of the parmesan, then serve topped with the pine nuts and the remaining parmesan.

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Recipe notes

Tips

  • For the glossiest finish, toss the pasta in the sauce over a low heat and add the reserved pasta water a little at a time until it clings to the strands.
  • Keep the garlic on a low heat and stop as soon as it smells sweet and fragrant; if it browns, it will taste bitter in the sauce.
  • If serving to anyone vulnerable to foodborne illness, make sure the pasta and sauce are piping hot before serving.

Substitutions

  • Replace Mascarpone with Crème fraîche for a slightly tangier sauce.
  • Replace Egg pasta nest with Spaghetti for a similar shape and bite.
  • Replace Pine nuts with Pistachios for a different nutty finish.

Storage

  • Refrigerate up to 2 days
  • Cool quickly, then refrigerate in a sealed container. Reheat gently in a frying pan with a splash of water until piping hot, tossing to loosen the sauce; avoid boiling hard so the mascarpone stays smooth.

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Recipe overview

  • Servings: 2 servings
  • Total time: 25min (20min active)
  • Difficulty: Easy
  • Cuisine: Italian
  • Allergens:
    Eggs Gluten Milk Tree nuts
Beginner friendly Kid friendly
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Equipment you'll need

Baking tray Blender Frying pan Large pot Oven Tongs

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Extra virgin olive oil

1 cup ≈ 240 ml
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