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Roasted Red Pepper Pasta with Fresh Mozzarella

Roasted Red Pepper Pasta with Fresh Mozzarella

This Roasted Red Pepper Pasta features tender pasta tosses in a rich and creamy roasted red pepper sauce topped with fresh mozzarella, basil leaves, and chili flakes.
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Prep Time 30 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 red bell peppers halved, deseeded
  • 250g (9oz) uncooked short pasta I used Rummo brand Gnocchetti Sardi
  • 2 tbsp olive oil
  • 4 shallots halved and sliced
  • 2 cloves garlic minced
  • 4 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • ⅓ cup dry vermouth **
  • 1 tbsp tomato paste
  • 1½ cups whole milk
  • 1 tbsp Dijon mustard
  • 1 ball fresh mozzarella torn into pieces
  • Fresh basil leaves for sprinkling
  • Chili flakes for sprinkling, optional

Equipment

  • 1 Small Baking Sheet
  • 1 blender or food processor
  • 1 Large pot
  • 1 Large skillet
  • 1 colander

Method
 

  1. Arrange the peppers cut side down on a small baking sheet lined with parchment paper. Place the peppers under the broiler and broil for 40 minutes, rotating the baking sheet once halfway through. The peppers should be black.
    2 red bell peppers
  2. Immediately transfer the peppers to a heat-proof container and place a lid on it to trap the steam. Let stand for 10 minutes. Take the peppers out of the container and peel them. Their skins should come off easily at this point.
  3. Transfer the red peppers to a blender or food processor and blitz until very smooth. Pour the puree into a bowl and set it aside. ***
  4. When you're ready to make the pasta, fill a large pot with water and bring it to a boil. Liberally salt the water and add the pasta. Cook according to the package's directions.
    250g (9oz) uncooked short pasta
  5. Heat olive oil in a large skillet until shimmering, add the shallots and a pinch of salt. Sauté until the shallots are just translucent. Add the garlic and sauté briefly. Using a slotted spoon, transfer the shallots and garlic from the skillet to a bowl. Set aside.
    2 tbsp olive oil, 4 shallots, 2 cloves garlic
  6. Add the butter to the skillet. Once the butter is melted whisk in the flour to form a roux. Add the dry vermouth and the tomato paste and whisk to combine. While whisking constantly, slowly introduce the milk until a smooth sauce forms.
    4 tbsp unsalted butter, 2 tbsp all-purpose flour, ⅓ cup dry vermouth **, 1 tbsp tomato paste, 1½ cups whole milk
  7. Add the Dijon mustard and return the shallots and garlic to the skillet. Pour in the puree and stir to combine. Your pasta should be done by now, drain it and add it to the skillet. Toss to coat. Taste and season with salt accordingly.
    1 tbsp Dijon mustard
  8. Spoon the pasta into bowls and top with the mozzarella, basil leaves, and chili flakes. Serve immediately.
    1 ball fresh mozzarella, Fresh basil leaves, Chili flakes

Notes

** If you don't have dry vermouth, you can use white wine instead. 
*** Roasting and pureeing the peppers is the most time-consuming portion of this recipe. Luckily you can make the roasted red pepper puree up to a week in advance.