A simple homemade pasta sauce made with roasted peppers and is elevated with the tanginess of freshly squeezed oranges. This fresh and tangy sauce is complimented with a yellow pepper salsa style topping which is quick to prepare making it ideal for weeknight dinners.
This recipe is all about freshness for the summer season; from the Ramiro peppers and orange juice in the sauce to the crunchy yellow peppers in the topping making the dish a great addition to your summer menu.
If you are a pasta lover like me, you will love this roasted pepper sauce. Your taste buds will sing songs of delight as you experience the smooth creaminess of this sauce. And when you get to the fresh crunch of the yellow pepper topping you can only say mmm … mostly because your cheeks will probably be full of yummy pasta!
In general pasta is a great dinner time option. It is typically very simple and easy to prepare which makes it ideal for busy weeknights, and when you dress it up with which ever topping you choose you get that restaurant dinning feeling at home. There is a wide variety of pastas, toppings and sauces which means that you can never get bored of it, as there is always some new combination for you to try.
For this recipe I used pointed Ramiro peppers which are slightly sweeter than the traditional red bell peppers. If you are not able to get your hands on pointed Ramiro peppers you can substitute them for red bell peppers as they will also give your dish a slightly sweet and fresh flavour.
To create the sauce the peppers were roasted for 15 minutes using the broil setting of the oven. Broiling the peppers chars the skin and imparts a beautiful flavour into them which comes through subtly in the pasta sauce and provides a great contrast to the freshness of the orange juice.
Hold up! Do you guys smell that? Oh me oh my… it’s the wonderful aroma of those Ramiro peppers roasting. The smell alone will get you excited for what is to come, so it’s a good thing this sauce is a quick one which means you won’t have to wait long to enjoy it. During the roasting process I turned the peppers every minute or so to ensure they were roasted evenly, and to ensure that every side is blackened from the broiling process. The chared skin of the peppers is removed before adding it to the sauce but the slightly roasted flavor still remains.
To achieve the tanginess in the sauce, freshly orange juice is added. And when I say fresh I mean you squeeze it fresh yourself just for this sauce. It truly doesn’t get better then that! There is a beautiful balance of the subtle roasted peppers and the sweet tanginess of the orange juice. The great thing about fresh orange juice is that it is a naturally sweet ingredient that lifts the flavours of the pasta.
For an additional flavour profile sundried tomatoes are incorporated into the pasta. The drying process enhances the beautiful flavours of the tomatoes which makes them a great slightly salty ingredient to add a savoury element which contrasts the tanginess of the pasta sauce.
And what is pasta without a topping? Well it’s still pasta…but you know what I mean, it just feels incomplete without it. Being that it is summer it only seemed right to incorporate a light and fresh topping option. A yellow pepper and cilantro salsa style topping was the perfect topping as it is an amazing compliment to the roasted pepper sauce. The slight pepperiness of the cilantro adds another element of flavour which completes the dish and balances the sweetness of the peppers. This topping is so simple it can be incorporated in many other dishes and would be a great topping for fish dishes too!
Let me know if you can only have just one serving, or if you find yourself going back for seconds!
- 250g Spaghetti Noodles
- 3 Pointed Ramiro Peppers
- ¼ cup Heavy Cream (Double Cream)
- 4 tablespoons Fresh Orange Juice
- 2 tablespoons Sundried Tomatoes
- ½ cup Yellow Bell Pepper
- 3 tablespoons Cilantro
- Place oven tray on the top rack of the oven. Pre-heat oven using the broil setting.
- In a large sauce pan boil spaghetti noodles. Follow cooking instructions on package.
- Mince sundried tomatoes and set aside (approximately 6 cherry tomatoes or half of a medium tomato depending on the brand).
- Dice half of a yellow bell pepper and roughly chop the cilantro.
- Combine diced yellow bell pepper and chopped cilantro in a small bowl and set aside.
Tangy Pasta Sauce
- Place Ramiro peppers on a non-stick baking tray and onto the top rack of the oven.
- Using tongs rotate Ramiro peppers approximately every minute to ensure that all sides are adequately chared, this should take approximately 15 minutes.
- In a small bowl juice half of an orange.
- Remove Ramiro peppers from the oven and let cool slightly. Carefully remove the chared skin and stem tops while being sure not to discard the inner flesh of the peppers.
- In a blender combine the peeled Ramiro peppers, orange juice and heavy cream. Blend until smooth.
- Drain the water from the spaghetti noodles and return them to the sauce pan to the stove.
- While over low-medium heat; add the pasta sauce and minced sundried tomatoes to the spaghetti noodles. Toss until noodles are completely covered in the sauce and the sundried tomatoes are thoroughly incorporated.
- Serve pasta immediately complete with yellow pepper salsa topping.