In our home, weeknight dinners are often a balancing act between quick, easy, and undeniably delicious. We’re always on the lookout for recipes that tick all three boxes, and let me tell you, this Roasted Red Pepper & Beef Pasta has become a firm family favourite. From the moment the aroma of roasting peppers fills the kitchen, you know you’re in for a treat. The sweetness of the roasted red peppers perfectly complements the savory richness of the beef, all swirled together in a creamy, comforting sauce that coats every strand of pasta. Even my pickiest eater, who usually shies away from vegetables, devours this dish without a second thought. It’s a vibrant, flavourful meal that’s satisfying, surprisingly simple to make, and always leaves us wanting more. Trust me, once you try this Roasted Red Pepper & Beef Pasta, it will become a regular in your own dinner rotation!
Ingredients
- Red Bell Peppers: (3 large) – The star of the show, these peppers are roasted to bring out their natural sweetness and smoky flavour, forming the base of our delicious sauce.
- Beef Sirloin or Stew Beef: (1 lb) – Choose a tender cut of beef, like sirloin for quicker cooking or stew beef for deeper flavour with a longer simmer. Cut into bite-sized pieces for easy cooking and eating.
- Pasta: (1 lb) – Penne, rigatoni, or shells work particularly well to capture the chunky sauce, but feel free to use your favourite pasta shape.
- Onion: (1 medium) – Adds a foundational savory note to the sauce, sautéed until softened and fragrant.
- Garlic: (3-4 cloves) – Essential for flavour depth, minced garlic is added to the sauce for a pungent and aromatic kick.
- Olive Oil: (1/4 cup) – Used for roasting the peppers, sautéing the onion and garlic, and adding richness to the sauce.
- Heavy Cream: (1 cup) – Creates a luscious and creamy texture in the sauce, balancing the roasted pepper flavour.
- Tomato Paste: (2 tablespoons) – Concentrated tomato flavour adds depth and umami to the sauce, enhancing the overall richness.
- Beef Broth: (1/2 cup) – Adds moisture and savory flavour to the sauce, helping to bring all the elements together.
- Dried Oregano: (1 teaspoon) – Provides a classic Italian herb flavour that complements the roasted peppers and beef beautifully.
- Dried Basil: (1 teaspoon) – Another essential Italian herb, adding a sweet and aromatic note to the sauce.
- Red Pepper Flakes: (1/2 teaspoon, or to taste) – Optional, but adds a touch of heat to balance the sweetness of the peppers. Adjust to your preference.
- Salt and Black Pepper: – To taste, essential for seasoning and enhancing all the flavours in the dish.
- Fresh Parsley: (for garnish, optional) – Adds a fresh, vibrant touch and a pop of colour when serving.
- Parmesan Cheese: (for serving, optional) – Grated Parmesan cheese adds a salty, savory, and nutty finish to the pasta.
Instructions
- Prepare the Red Peppers: Preheat your oven to 400°F (200°C). Wash the red bell peppers, halve them lengthwise, and remove the seeds and membranes. Place the pepper halves, cut-side down, on a baking sheet lined with parchment paper or foil. Drizzle with about 2 tablespoons of olive oil and sprinkle with salt and pepper.
- Roast the Peppers: Roast the red peppers in the preheated oven for 30-40 minutes, or until the skins are blackened and softened. The roasting time may vary depending on the size and thickness of your peppers. You want them to be easily peeled and have a sweet, smoky aroma.
- Cool and Peel the Peppers: Once roasted, remove the peppers from the oven and let them cool slightly until you can handle them. You can also place them in a bowl and cover it with plastic wrap for about 10 minutes; this helps to steam them and makes peeling easier. Peel off the blackened skins of the roasted peppers. Don’t worry if some charred bits remain, they add to the flavour.
- Sauté Onion and Garlic: While the peppers are roasting and cooling, heat the remaining olive oil (about 2 tablespoons) in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent. Add the minced garlic and red pepper flakes (if using) and sauté for another minute until fragrant, being careful not to burn the garlic.
- Cook the Beef: Add the bite-sized beef pieces to the skillet with the onions and garlic. Increase the heat to medium-high and cook the beef until it is browned on all sides. If using sirloin, this will be quicker. If using stew beef, you may need to cook it a bit longer to ensure it’s tender. Don’t overcrowd the pan; work in batches if necessary to ensure proper browning.
- Blend the Roasted Peppers: Roughly chop the peeled roasted red peppers and place them in a blender or food processor. Add the tomato paste, beef broth, dried oregano, and dried basil. Blend until you have a smooth and creamy sauce. You may need to add a little more beef broth or water if the sauce is too thick. Taste and adjust seasoning with salt and pepper as needed.
- Combine Sauce and Beef: Pour the blended roasted red pepper sauce into the skillet with the cooked beef, onions, and garlic. Stir well to combine everything and bring the sauce to a simmer. Let it simmer for about 10-15 minutes, allowing the flavours to meld together and the sauce to thicken slightly. If using stew beef, simmer for longer, about 30-40 minutes, or until the beef is very tender.
- Cook the Pasta: While the sauce is simmering, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Add Cream and Pasta: Stir in the heavy cream into the roasted red pepper and beef sauce. Reduce the heat to low and simmer for another 2-3 minutes, being careful not to boil the cream. Drain the cooked pasta and add it directly to the skillet with the sauce. Toss to coat the pasta evenly with the creamy roasted red pepper and beef sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Serve: Serve the Roasted Red Pepper & Beef Pasta immediately, garnished with fresh parsley and grated Parmesan cheese, if desired. Enjoy!
Nutrition Facts
(Per serving, approximate values, may vary based on specific ingredients and portion sizes)
- Servings: 6
- Calories Per Serving: 550 kcal
- Fat: 30g
Preparation Time
- Prep Time: 25 minutes (includes chopping vegetables and beef)
- Cook Time: 45 minutes (includes roasting peppers, cooking beef and sauce, and boiling pasta)
- Total Time: Approximately 1 hour 10 minutes
- Description: This Roasted Red Pepper & Beef Pasta requires about 25 minutes of active preparation, primarily for roasting the peppers and preparing the ingredients. The cooking process, including roasting, sauce simmering, and pasta cooking, takes around 45 minutes. Overall, you can expect to have this flavourful and satisfying dish ready to serve in just over an hour, making it a great option for a weekend meal or a slightly more involved weeknight dinner.
How to Serve
This Roasted Red Pepper & Beef Pasta is delicious on its own, but here are some serving suggestions to elevate your meal:
- With a Side Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the pasta. Consider adding some mixed greens, cherry tomatoes, cucumbers, and a balsamic or lemon vinaigrette.
- Garlic Bread or Crusty Bread: Serve with warm garlic bread or crusty Italian bread for soaking up every last bit of the delicious roasted red pepper sauce. The bread complements the pasta and makes for a more substantial meal.
- Roasted Vegetables: Enhance the vegetable component by serving alongside extra roasted vegetables. Asparagus, broccoli, or zucchini roasted with olive oil, salt, and pepper would pair wonderfully.
- Wine Pairing: A medium-bodied red wine like Chianti, Merlot, or a Cabernet Franc would complement the rich flavours of the beef and roasted red pepper sauce. For white wine lovers, a full-bodied Chardonnay or a Pinot Grigio could also work.
- Cheese Board: For a more elaborate meal, start with a cheese board featuring Italian cheeses like Parmesan, Pecorino Romano, and Provolone. These cheeses will complement the Italian flavours of the pasta.
- Dessert: Follow up with a light and refreshing dessert like Italian gelato, panna cotta, or a fruit tart to complete the meal.
Additional Tips for Perfect Roasted Red Pepper & Beef Pasta
- Roast Peppers Until Truly Blackened: Don’t be afraid to roast the peppers until their skins are quite blackened. This charring is what gives them that wonderful smoky flavour and makes them easier to peel. The blackened skin is discarded, leaving behind the sweet, roasted flesh.
- Use Quality Beef: The quality of your beef will impact the final flavour of the dish. Sirloin is a great choice for tenderness and quick cooking. Stew beef, while requiring longer cooking, offers a richer, deeper beef flavour. Consider marinating your beef for extra tenderness and flavour if you have time.
- Don’t Skimp on Garlic: Garlic is a key flavour component in this recipe. Freshly minced garlic is always best. Feel free to adjust the amount of garlic to your preference – some may prefer even more than the recipe suggests.
- Spice it Up: If you like a bit more heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce. You can also use a spicier variety of chili flakes or add a chopped fresh chili pepper (like jalapeño or serrano) when sautéing the onions and garlic.
- Add a Splash of Wine: For an even richer flavour, deglaze the pan with a splash of red wine after cooking the beef. Let the wine reduce slightly before adding the roasted red pepper sauce. This adds depth and complexity to the sauce.
- Fresh Herbs are Best for Garnish: While dried herbs are used in the sauce for their concentrated flavour, fresh parsley or basil is ideal for garnishing the finished dish. They add a vibrant, fresh element and visual appeal.
- Adjust Sauce Consistency with Pasta Water: Reserved pasta water is your secret weapon for achieving the perfect sauce consistency. It’s starchy and salty, helping to emulsify the sauce and bind it to the pasta beautifully. Add it gradually until you reach your desired thickness.
- Make it Vegetarian (or Vegan): To make this recipe vegetarian, simply omit the beef and add sautéed mushrooms or lentils for a hearty protein source. For a vegan version, omit the beef and heavy cream. Use a plant-based cream alternative (like cashew cream or coconut cream) or simply increase the amount of beef broth or pasta water for a lighter sauce. You could also add nutritional yeast for a cheesy flavour.
FAQ – Frequently Asked Questions about Roasted Red Pepper & Beef Pasta
Q1: Can I make this recipe ahead of time?
A: Yes, you can prepare the roasted red pepper sauce and cook the beef ahead of time. Store them separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, reheat the sauce and beef, cook the pasta fresh, and combine everything as instructed. It’s best to cook the pasta just before serving for optimal texture.
Q2: Can I freeze Roasted Red Pepper & Beef Pasta?
A: While the sauce and beef freeze well separately, it’s not recommended to freeze the pasta once it’s combined with the sauce, as the pasta can become mushy upon thawing. You can freeze the sauce and beef mixture for up to 2-3 months. Thaw it overnight in the refrigerator and then proceed with cooking fresh pasta when you are ready to serve.
Q3: What if I don’t have heavy cream? Can I substitute something else?
A: Yes, you can substitute heavy cream with half-and-half or crème fraîche for a slightly lighter sauce. For a richer sauce, you can use mascarpone cheese. For a dairy-free option, try full-fat coconut cream or cashew cream, but be aware that these may slightly alter the flavour profile.
Q4: I don’t have fresh red bell peppers. Can I use jarred roasted red peppers?
A: Yes, you can use jarred roasted red peppers as a shortcut. Drain them well before blending. Keep in mind that fresh roasted peppers will have a slightly sweeter and smokier flavour compared to jarred ones. You may need to adjust the seasoning slightly if using jarred peppers.
Q5: What other vegetables can I add to this pasta?
A: This pasta is versatile! You can add other vegetables like zucchini, eggplant, mushrooms, spinach, or kale. Sauté them with the onions and garlic or roast them alongside the red peppers for added flavour and nutrition.
Q6: Can I make this recipe spicier?
A: Absolutely! To increase the spice level, you can add more red pepper flakes, a pinch of cayenne pepper, or finely chopped fresh chili peppers like jalapeños or serranos. You can also add a dash of hot sauce to the sauce for extra heat.
Q7: What’s the best type of pasta to use for this recipe?
A: Penne, rigatoni, shells, and other short, ridged pasta shapes are ideal for this recipe because they hold the chunky sauce well. However, you can use any pasta shape you prefer, such as spaghetti, fettuccine, or fusilli.
Q8: Can I make this recipe with ground beef instead of sirloin or stew beef?
A: Yes, you can use ground beef. Brown the ground beef in the skillet after sautéing the onions and garlic, drain off any excess fat, and then proceed with the recipe. Ground beef will result in a slightly different texture but will still be delicious and quicker to cook than stew beef.
Enjoy making and savoring this delightful Roasted Red Pepper & Beef Pasta! It’s a guaranteed crowd-pleaser that’s perfect for any occasion.
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Roasted Red Pepper & Beef Pasta
Ingredients
- Red Bell Peppers: (3 large) – The star of the show, these peppers are roasted to bring out their natural sweetness and smoky flavour, forming the base of our delicious sauce.
- Beef Sirloin or Stew Beef: (1 lb) – Choose a tender cut of beef, like sirloin for quicker cooking or stew beef for deeper flavour with a longer simmer. Cut into bite-sized pieces for easy cooking and eating.
- Pasta: (1 lb) – Penne, rigatoni, or shells work particularly well to capture the chunky sauce, but feel free to use your favourite pasta shape.
- Onion: (1 medium) – Adds a foundational savory note to the sauce, sautéed until softened and fragrant.
- Garlic: (3-4 cloves) – Essential for flavour depth, minced garlic is added to the sauce for a pungent and aromatic kick.
- Olive Oil: (1/4 cup) – Used for roasting the peppers, sautéing the onion and garlic, and adding richness to the sauce.
- Heavy Cream: (1 cup) – Creates a luscious and creamy texture in the sauce, balancing the roasted pepper flavour.
- Tomato Paste: (2 tablespoons) – Concentrated tomato flavour adds depth and umami to the sauce, enhancing the overall richness.
- Beef Broth: (1/2 cup) – Adds moisture and savory flavour to the sauce, helping to bring all the elements together.
- Dried Oregano: (1 teaspoon) – Provides a classic Italian herb flavour that complements the roasted peppers and beef beautifully.
- Dried Basil: (1 teaspoon) – Another essential Italian herb, adding a sweet and aromatic note to the sauce.
- Red Pepper Flakes: (1/2 teaspoon, or to taste) – Optional, but adds a touch of heat to balance the sweetness of the peppers. Adjust to your preference.
- Salt and Black Pepper: – To taste, essential for seasoning and enhancing all the flavours in the dish.
- Fresh Parsley: (for garnish, optional) – Adds a fresh, vibrant touch and a pop of colour when serving.
- Parmesan Cheese: (for serving, optional) – Grated Parmesan cheese adds a salty, savory, and nutty finish to the pasta.
Instructions
- Prepare the Red Peppers: Preheat your oven to 400°F (200°C). Wash the red bell peppers, halve them lengthwise, and remove the seeds and membranes. Place the pepper halves, cut-side down, on a baking sheet lined with parchment paper or foil. Drizzle with about 2 tablespoons of olive oil and sprinkle with salt and pepper.
- Roast the Peppers: Roast the red peppers in the preheated oven for 30-40 minutes, or until the skins are blackened and softened. The roasting time may vary depending on the size and thickness of your peppers. You want them to be easily peeled and have a sweet, smoky aroma.
- Cool and Peel the Peppers: Once roasted, remove the peppers from the oven and let them cool slightly until you can handle them. You can also place them in a bowl and cover it with plastic wrap for about 10 minutes; this helps to steam them and makes peeling easier. Peel off the blackened skins of the roasted peppers. Don’t worry if some charred bits remain, they add to the flavour.
- Sauté Onion and Garlic: While the peppers are roasting and cooling, heat the remaining olive oil (about 2 tablespoons) in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent. Add the minced garlic and red pepper flakes (if using) and sauté for another minute until fragrant, being careful not to burn the garlic.
- Cook the Beef: Add the bite-sized beef pieces to the skillet with the onions and garlic. Increase the heat to medium-high and cook the beef until it is browned on all sides. If using sirloin, this will be quicker. If using stew beef, you may need to cook it a bit longer to ensure it’s tender. Don’t overcrowd the pan; work in batches if necessary to ensure proper browning.
- Blend the Roasted Peppers: Roughly chop the peeled roasted red peppers and place them in a blender or food processor. Add the tomato paste, beef broth, dried oregano, and dried basil. Blend until you have a smooth and creamy sauce. You may need to add a little more beef broth or water if the sauce is too thick. Taste and adjust seasoning with salt and pepper as needed.
- Combine Sauce and Beef: Pour the blended roasted red pepper sauce into the skillet with the cooked beef, onions, and garlic. Stir well to combine everything and bring the sauce to a simmer. Let it simmer for about 10-15 minutes, allowing the flavours to meld together and the sauce to thicken slightly. If using stew beef, simmer for longer, about 30-40 minutes, or until the beef is very tender.
- Cook the Pasta: While the sauce is simmering, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Add Cream and Pasta: Stir in the heavy cream into the roasted red pepper and beef sauce. Reduce the heat to low and simmer for another 2-3 minutes, being careful not to boil the cream. Drain the cooked pasta and add it directly to the skillet with the sauce. Toss to coat the pasta evenly with the creamy roasted red pepper and beef sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Serve: Serve the Roasted Red Pepper & Beef Pasta immediately, garnished with fresh parsley and grated Parmesan cheese, if desired. Enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 30g
