There’s something almost meditative about cooking this pasta. It’s not flashy or trendy — no viral hacks, no shouting — just the kind of dish that fills your kitchen with warmth and smells like you’ve done something kind for yourself.
I first made this on a grey Thursday after a weird, long day where nothing went right. I had half a fridge of leftover peppers and a bit of Parmesan, and I figured, why not? I didn’t expect it to become a go-to. But here we are. It’s creamy (even without the cream), slightly tangy, and earthy from the parsley — like if roasted veggies decided to get fancy with a pasta party.
Why You’ll Love It
- Sweet roasted pepper flavour that hits different after a slow sauté
- Customisable creaminess — mascarpone, crème fraîche, or none at all
- All in one pan and pot — low mess, high reward
- Feels indulgent but it’s mostly veg — sneakily wholesome
- Leftovers make a cracking lunch — especially with a fried egg on top
- It’s veggie without trying to be — no substitutions, just simple goodness
Ingredients
- 2 red peppers, deseeded and sliced
- 2 yellow peppers, deseeded and sliced
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
- 2 red onions, peeled and finely sliced
- 2 garlic cloves, peeled and grated
- 2 handfuls fresh flat-leaf parsley — leaves finely chopped, stalks reserved
- 2 tbsp red wine vinegar or balsamic vinegar
- 2 handfuls grated Parmesan cheese
- Optional: 2 heaped tbsp mascarpone or crème fraîche
- 455g rigatoni, penne, or spaghetti
How to Make It
Start slow with the peppers:
Get your largest frying pan on a medium heat, add a generous glug of olive oil, then throw in the sliced peppers with a pinch of salt and black pepper. Pop a lid on and let them cook down for about 15 minutes — gently, no rushing. They should go soft and a little jammy. This step smells amazing, by the way.
Prep the rest while they soften:
While the peppers are doing their thing, slice your onions and grate the garlic. Finely chop the parsley leaves and set them aside. Keep the stalks — they’re flavour gold.
Add the onions, take your time:
Toss in the sliced onions and keep the lid off now. Let them mingle with the peppers for another 20 minutes on a gentle heat. It feels long, I know, but this is where the magic’s happening.
Garlic, parsley stalks, and a splash of sharpness:
Stir in the garlic and chopped parsley stalks. Keep things moving so the garlic doesn’t catch. After 2–3 minutes, add your vinegar — it’ll sizzle and wake everything up. Give it all a quick toss, then taste for seasoning.
Make it creamy and cheesy:
Turn the heat right down and stir in one handful of Parmesan. If you’re feeling indulgent, now’s the time for a spoon or two of mascarpone or crème fraîche. Leave it on low while you sort the pasta.
Pasta time!
Boil your pasta in salted water till al dente. Don’t forget to reserve a cup of the cooking water before draining.
Bring it all together:
In a big bowl (warmed if you can be bothered), combine the cooked pasta, pepper mix, and chopped parsley leaves. Add a splash of pasta water and a few generous glugs of extra virgin olive oil to bring it all together. Toss till it’s glossy and delicious.
Finish strong with cheese:
Top with the remaining Parmesan and a bit more pepper. Serve it straight away. No need to be precious — just pile it up and dig in.
Common Mistakes and How to Dodge Them
Why are my peppers still crunchy?
You probably didn’t cook them long enough or kept the heat too high. Slow and steady wins this one — lid on, low heat, patience.
My sauce turned out dry!
That pasta water is your friend. Add a splash at the end to loosen things up and make it glossy.
It’s too sour — what happened?
Red wine vinegar can be punchy. Try balsamic next time or just go a bit lighter on the splash.
I forgot to save the pasta water. Now what?
No panic. Use a little hot tap water and an extra glug of olive oil. Not the same, but still works.
Storage and Reheating
Leftovers keep well in the fridge for up to 3 days. Store in an airtight container.
To reheat:
- Microwave: 1–2 minutes, stir halfway, maybe a splash of water or oil to revive it.
- Stovetop: Toss it in a pan with a bit of olive oil or butter over low heat.
- Freezer: It’ll technically freeze, but texture takes a hit — not my favourite.
Frequently Asked Questions
Can I roast the peppers instead of pan-frying?
Sure! Roasting adds a smokier vibe. Just toss them in oil, roast at 200°C for 25 mins, then add to the pan with the onions.
What if I don’t have Parmesan?
Pecorino, Grana Padano, or even nutritional yeast for a vegan twist. Just aim for something salty and hard.
Is it still good without the mascarpone?
Totally. The cheese is optional — the slow-cooked veg carry the dish.
Can I add protein to this?
Yep! Grilled chicken, sautéed mushrooms, or even tinned tuna if you’re desperate and brave.
Nutrition Facts (Per Serving):
- Calories: ~510
- Fat: 19g
- Carbs: 66g
- Protein: 18g
- Sodium: Moderate
- Sugar: 9g
Jamie Oliver Pasta Peperonata
Description
A cozy, slow-cooked pasta dish made with sweet peppers, creamy cheese, and bright parsley — rich, rustic, and deeply comforting.
Ingredients
Instructions
- Sauté peppers with olive oil, salt, and pepper for 15 mins, lid on.
- Add onions, cook 20 mins until soft.
- Stir in garlic and parsley stalks; cook 2–3 mins.
- Add vinegar and toss well.
- Stir in Parmesan and mascarpone if using; keep heat low.
- Boil pasta, reserve water, drain.
- Mix pasta with veg, parsley leaves, olive oil, and pasta water.
- Serve with extra Parmesan and black pepper.
Notes
- Low heat is key for sweet, soft peppers.
- Don’t skip the vinegar — it brightens the dish.
Save your pasta water before draining — always.
Use a big bowl to toss everything properly.