This easy and creamy red pepper pasta sauce from Jamie Oliver is the perfect quick dinner option. Made with roasted peppers, almonds, and cottage cheese, it’s a simple yet flavorful dish that’s both nutritious and versatile. You can adjust the spice level with chilli flakes, making it just how you like!
Ingredients Needed
- 300g (10.5 oz) dried penne
- 1 bunch of flat-leaf parsley (30g / 1 oz)
- Extra virgin olive oil
- 1 clove of garlic
- 1 x 460g (16 oz) jar of roasted red peppers (juice included)
- 100g (3.5 oz) blanched almonds
- ½–1 teaspoon dried red chilli flakes
- 150g (5.3 oz) cottage cheese
- Olive oil (for cooking)
- 1 tablespoon red wine vinegar
How To Make Red Pepper Pasta Sauce
- Cook the pasta: Cook the penne according to the packet instructions, then set aside, reserving a mugful (about 240ml / 1 cup) of the pasta cooking water.
- Make the parsley oil: Blitz the flat-leaf parsley (stalks included) in a blender with enough extra virgin olive oil to make a vibrant green oil. Pour it into a clean jar for later use.
- Blend the sauce: Peel the garlic and place it in the blender (no need to clean it) with the roasted red peppers (juice and all), almonds, red chilli flakes, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and half of the cottage cheese. Blitz until smooth.
- Toss the pasta: Drain the pasta and return it to the pan. Pour over the pepper sauce and toss together over low heat. If needed, loosen the sauce with some of the reserved pasta water. Season with sea salt and black pepper.
- Serve and garnish: Divide the pasta between plates, dot with the remaining cottage cheese, and drizzle with the parsley oil. Store any leftover parsley oil in the fridge for up to 3 days, or freeze in an ice cube tray for future meals.
Recipe Tips
- Use starchy pasta water: Always reserve a mugful of pasta cooking water. It helps to loosen the sauce and makes it creamy and smooth when mixed with the pasta.
- Blitz until smooth: Make sure to blend the sauce thoroughly for a super-smooth consistency, which makes the dish creamy and rich.
- Make ahead: You can prepare the parsley oil and sauce in advance. Store them in the fridge for up to 3 days, saving time when cooking.
- Don’t skip the parsley oil: The fresh, vibrant parsley oil adds an extra burst of flavor to the dish. Drizzle it over the pasta just before serving for the best result.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover red pepper pasta sauce cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the pasta sauce to cool completely before transferring it to an airtight container or freezer-safe bag. Freeze for up to 3 months. To thaw, place it in the fridge overnight or defrost in the microwave before reheating.
- Reheat: Pour the leftover pasta sauce into a saucepan and heat over medium heat for about 5–10 minutes, stirring occasionally. Add a splash of water or reserved pasta cooking water to loosen the sauce if it thickens too much.
Nutrition Facts
Serving Size: 1 serving (¼ of the recipe)
- Calories: 591
- Total Fat: 21.1g
- Saturated Fat: 2.7g
- Total Carbohydrate: 66.3g
- Dietary Fiber: 4.8g
- Sugars: 5.95g
- Protein: 18.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Roasted Tomato Pasta Sauce
- Jamie Oliver No Cook Pasta Sauce
- Jamie Oliver Cherry Tomato Pasta Sauce
- Jamie Oliver Pasta Salad
Jamie Oliver Red Pepper Pasta Sauce
Description
This easy and creamy red pepper pasta sauce from Jamie Oliver is the perfect quick dinner option. Made with roasted peppers, almonds, and cottage cheese, it’s a simple yet flavorful dish that’s both nutritious and versatile. You can adjust the spice level with chilli flakes, making it just how you like!
Ingredients
Instructions
- Cook the pasta: Cook the penne according to the packet instructions, then set aside, reserving a mugful (about 240ml / 1 cup) of the pasta cooking water.
- Make the parsley oil: Blitz the flat-leaf parsley (stalks included) in a blender with enough extra virgin olive oil to make a vibrant green oil. Pour it into a clean jar for later use.
- Blend the sauce: Peel the garlic and place it in the blender (no need to clean it) with the roasted red peppers (juice and all), almonds, red chilli flakes, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and half of the cottage cheese. Blitz until smooth.
- Toss the pasta: Drain the pasta and return it to the pan. Pour over the pepper sauce and toss together over low heat. If needed, loosen the sauce with some of the reserved pasta water. Season with sea salt and black pepper.
- Serve and garnish: Divide the pasta between plates, dot with the remaining cottage cheese, and drizzle with the parsley oil. Store any leftover parsley oil in the fridge for up to 3 days, or freeze in an ice cube tray for future meals.
Notes
- Use starchy pasta water: Always reserve a mugful of pasta cooking water. It helps to loosen the sauce and makes it creamy and smooth when mixed with the pasta.
- Blitz until smooth: Make sure to blend the sauce thoroughly for a super-smooth consistency, which makes the dish creamy and rich.
- Make ahead: You can prepare the parsley oil and sauce in advance. Store them in the fridge for up to 3 days, saving time when cooking.
- Don’t skip the parsley oil: The fresh, vibrant parsley oil adds an extra burst of flavor to the dish. Drizzle it over the pasta just before serving for the best result.
Jamie Oliver Red Pepper Pasta Sauce