Creamy Roasted Red Pepper Pasta With Bulgarian Cheese

This pasta dish requires a little advance preparation, but the results are well worth the effort. Before boiling the water for the pasta, roast the peppers in the oven. Roasting softens the peppers and intensifies their natural sweetness, creating the perfect base for a rich, creamy sauce that beautifully coats every bite of pasta.

For the best flavor and color, choose red bell peppers or combine red and orange peppers for a vibrant sauce with a delicate sweetness. This comforting, flavorful dish is perfect for serving family and friends.

Ingredients

• 400 g (14 oz) pasta of your choice

• 4 large red bell peppers (or 2 red and 2 orange)

• 3 tablespoons olive oil

• 3 garlic cloves, peeled

• 150 g (5.3 oz) Bulgarian cheese, divided (100 g for the sauce and 50 g for garnish)

• ¼ teaspoon black pepper

• Pinch of chili flakes (optional)

• Salt, to taste

• 1 cup reserved pasta cooking water

• Small handful of fresh basil leaves or chopped parsley, for garnish

Instructions

1. Roast the peppers: Preheat the oven to 220°C (425°F), using conventional top and bottom heat. Cut the peppers in half, remove the stems and seeds, and arrange them on a baking sheet lined with parchment paper, skin-side up. Brush with 1 tablespoon of olive oil and roast for 25–35 minutes, until the peppers are tender and their skins are browned. Avoid burning the skins completely, as this can affect the flavor of the sauce.

2. Peel the peppers: Carefully transfer the roasted peppers to a heatproof bowl and cover with a plate for approximately 10 minutes. Once cool enough to handle, peel away the skins. It is not necessary to remove every bit of skin.

3. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water.

4. Sauté the garlic: Heat the remaining 2 tablespoons of olive oil in a large skillet. Thinly slice the garlic and sauté over low heat for 30–60 seconds, just until fragrant. Be careful not to let it brown.

5. Prepare the sauce: Transfer the roasted peppers, sautéed garlic and oil, 100 g of Bulgarian cheese, black pepper, and optional chili flakes to a blender. Add ¼ cup of the reserved pasta water and blend until smooth and creamy.

6. Combine the pasta and sauce: Pour the sauce back into the skillet and warm gently over low heat. Add the drained pasta and toss for 1–2 minutes until evenly coated. Gradually add more reserved pasta water, a little at a time, until the sauce reaches a silky consistency that coats the pasta without becoming too thick.

7. Season and serve: Taste and adjust the seasoning as needed. Use salt sparingly, as the Bulgarian cheese already contributes plenty of saltiness. Sprinkle the remaining 50 g of cheese over the pasta, garnish with fresh basil or parsley, and serve immediately.

Tip: The secret to this dish is roasting the peppers until they are soft and naturally sweet, and using just enough pasta water to create a smooth, velvety sauce without adding cream.