Recipe for: Pasta with roasted pepper sauce (Halloween twist) - photo 1
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Recipe for: Pasta with roasted pepper sauce (Halloween twist)

Spicy Main dishes halloween 60 min Medium 0 views ~20.29 PLN * - (0)
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Description

Creamy pasta with roasted red pepper sauce is an aromatic autumn dish that combines the sweetness of roasted vegetables with the delicate creaminess of cream and the smoky hint of smoked paprika. The recipe is inspired by home cooking with a Halloween twist — black olives mimic 'eyes', and grated cheese creates a golden lace. The sauce is thick, intensely red, perfect for tagliatelle or ribbon pasta; it pairs wonderfully with a simple kale salad or roasted pumpkin. The dish looks impressive on the plate — the deep red contrasts with the dark toppings, and the aroma of roasted peppers brings the essence of an autumn table.

Ingredients Used

Ingredients (14)

Servings:
4
  • Red bell pepper 3.3 pcs (~600 g)
  • Onion 1 pcs (~150 g)
  • Garlic 3 clove (~15 g)
  • Rapeseed oil 30 g
  • Tomato 3.3 pcs (~400 g)
  • 30% heavy cream 150 g
  • Tagliatelle pasta 320 g
  • Dried thyme 2 g
  • Sugar 5 g
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Cheese 80 g
  • Black olives 50 g
  • Bunch of parsley 30 g
💰 Estimated dish cost: ~20.29 PLN (5.07 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Preheat the oven to 220°C (top and bottom heat). Wash the bell peppers and dry them with a paper towel. Cut the peppers in half and remove the seeds (discard the membranes and seeds). Peel the onion and cut it into thick wedges (about 1 cm). Peel the garlic and set the cloves aside whole. If you are using fresh tomatoes: blanch the tomatoes in boiling water for 20–30 seconds, peel the skin, and cut into quarters.

Ingredients: Red bell pepper, Onion, Garlic, Tomato
Use a cutting board and a sharp knife; you can use a spoon to remove the seeds. Preheat the oven so that the pepper starts to caramelize immediately. Preparation time: 10–12 minutes.

Baking bell peppers

2

Place the pepper halves skin side up on a baking sheet lined with parchment paper. Drizzle the peppers with 1 tablespoon of rapeseed oil (15 g) and lightly salt. Bake for 25–30 minutes until the skin starts to blacken and wrinkle. After baking, place the hot peppers in an airtight container or in a large bowl covered with plastic wrap for 10 minutes — steaming will make it easier to remove the skin.

Ingredients: Red bell pepper, Rapeseed oil, Salt
Use a baking tray and parchment paper. The pepper is ready when the skin is very soft and black spots appear; after steaming, the skin should easily come off under your fingers.

Preparation of the sauce base

3

In a medium skillet, heat 1 tablespoon of oil (15 g) over medium heat. Add the onion and sauté for 4–5 minutes until it becomes translucent and slightly golden (it should be soft, not burnt). Add the garlic (crushed with the flat side of a knife) and sauté for 30–40 seconds until fragrant. Add the chopped tomatoes (400 g) and 1 teaspoon of sugar (5 g) — cook for 8–10 minutes until the tomatoes partially break down and the sauce thickens.

Ingredients: Rapeseed oil, Onion, Garlic, Tomato, Sugar
Use a pan with a diameter of 26–28 cm. If the garlic starts to brown too quickly, reduce the heat — burnt garlic gives a bitter taste.

Peeling and preparing the bell pepper

4

After blanching the peppers, remove the skin: use a knife or your fingers to pull away the black skin, trying not to crush the flesh. Cut the flesh into larger pieces (about 2–3 cm). Remove any remaining water and seeds from the dish.

Ingredients: Red bell pepper
When peeling, it's best to use gloves or an outer layer of paper — the skin comes off easily after blanching. If there are small black skins left on the pepper, they do not negatively affect the taste.

Mixing the sauce

5

Transfer the chopped bell pepper to a blender along with the sautéed tomato sauce. Add dried thyme (2 g), 1/2 teaspoon of salt (1–2 g), and freshly ground pepper (1 g). Blend until smooth for 30–60 seconds. The sauce should be silky and free of larger pieces.

Ingredients: Red bell pepper, Tomato, Dried thyme, Salt, Black pepper
Use a jug or hand blender. If the mixture is too thick, add 1–2 tablespoons of pasta cooking water later to achieve the desired consistency. If you don't have a blender, strain the sauce through a sieve.

Finishing the sauce

6

Pour the blended sauce back into the pan. Add 30% cream (150 ml) and cook over low heat for 3–5 minutes, stirring until the sauce thickens to a creamy consistency. Taste and season with salt and pepper to your liking. If you want to add a smoky touch, sprinkle in 1/2 teaspoon of smoked paprika (optional).

Ingredients: Dried thyme, Salt, Black pepper
Use a wooden spoon for stirring. Do not bring the sauce to a boil after adding the cream — just gently heat it so the cream doesn't curdle.

Cooking pasta

7

In a large pot, bring 3 liters of water to a boil. Add salt to the boiling water (about 10 g per liter, so ~30 g; use part of the salt from the recipe) and toss in the tagliatelle pasta (320 g). Cook according to the package instructions: dried 8–10 minutes, fresh 2–4 minutes, until al dente — soft on the outside, with a slightly firm center. Drain the pasta, reserving 100 ml of the cooking water.

Ingredients: Tagliatelle pasta, Salt
Use a large pot so the pasta has room to expand. Test the pasta 1–2 minutes before the end of the suggested cooking time: take a piece and try it, it should have a slight bite when chewed (al dente).

Assembly and serving

8

Add the drained pasta to the pan with the hot sauce. Stir over low heat for 1–2 minutes, gradually adding the reserved cooking water (1–2 tablespoons at a time) until the sauce coats the pasta and reaches the desired creaminess. Transfer the pasta to plates, sprinkle with grated yellow cheese (optional) and decorate with halved black olives as "eyes" (optional). Garnish with finely chopped parsley for contrast (optional). Serve immediately.

Ingredients: Tagliatelle pasta, Cheese, Black olives, bunch of parsley
Use two tongs to arrange the pasta into aesthetic nests. Additionally, you can add roasted pumpkin seeds from a dry pan as a crunchy element. Make sure the dish is hot when serving.

Final decorations (Halloween)

9

To achieve a Halloween effect: place two half-circle pieces of black olives in the center of the serving as eyes. Instead of olives, you can use pumpkin seeds positioned upright as "teeth." Sprinkle a little smoked paprika around the edge of the plate for a "smoke" effect.

Ingredients: Black olives, Cheese, bunch of parsley
Use tweezers or the tip of a teaspoon to precisely arrange the olives. Additionally, you can serve small bowls with condiments on the table so that guests can season their portions themselves.

Fun Fact

💡

Roasted pepper sauce is popular in Mediterranean and Balkan cuisines; in Poland, roasted pepper has gained popularity due to its ease of preparation and intense color, perfect for autumn dishes and party decorations.

Best for

halloween wieczór z przyjaciółmi obiad rodzinny

Tips

🍽️ Serving

Serve immediately after mixing the pasta with the sauce to maintain a creamy consistency. A fresh kale or arugula salad pairs well with the dish, along with a glass of light red wine or cider. For a vegetarian version, consider adding toasted hazelnuts for crunch.

🥡 Storage

Store the sauce and pasta separately in the fridge for up to 2 days in airtight containers. When reheating, warm the sauce over low heat and add a bit of cream or cooking water to restore creaminess; the pasta can be briefly heated in the sauce (1–2 minutes).

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