Comfort
Roasted Red Pepper Macaroni
A silky red pepper sauce for the macaroni nights when tomato feels too sharp. It is sweet, mellow, and easy for the whole table, with just enough cheese to make the sauce cling.
Ingredients
- 400 g Cibo di Italia Macaroni
- 350 g roasted red peppers — from a jar, drained
- 2 tbsp olive oil
- 1 piece small onion — finely chopped
- 2 pieces garlic cloves — chopped
- 2 tbsp tomato paste
- 120 ml milk
- 60 g cream cheese
- 40 g parmesan — finely grated
- to taste salt and black pepper
Method
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Step 1. Cook the macaroni in salted boiling water for 8 minutes, reserving a mug of pasta water before draining.
8 min
-
Step 2. While it cooks, warm the olive oil in a pan. Add the onion and cook for 5 minutes until soft.
5 min
-
Step 3. Add the garlic and tomato paste, then cook for 1 minute.
1 min
-
Step 4. Blend the onion mixture with the roasted peppers, milk and cream cheese until smooth.
2 min
-
Step 5. Return the sauce to the pan and simmer for 3 minutes. Stir in parmesan and season well.
3 min
-
Step 6. Add the macaroni and toss for 1 minute, using pasta water to loosen the sauce if needed.
1 min
-
Step 7. Serve with extra parmesan and black pepper.
Goes well with
Orange and carrot cooler with a squeeze of lime.
Crunchy lettuce wedges with cucumber.
Banana slices with a spoon of peanut butter.
Questions cooks ask
Can I make roasted red pepper macaroni without cream cheese?
Yes. Use a few tablespoons of Greek yoghurt or a splash of milk and extra parmesan for a lighter sauce.
Is this macaroni recipe good for children?
Yes. The roasted pepper sauce is mild and smooth. Leave out chilli and add black pepper only at the table.
Can I blend the sauce ahead of time?
Yes. Blend the sauce up to two days ahead, chill it, then warm it before tossing with freshly cooked macaroni.
Nutrition
Scaled to your servings
- 548kcalCalories27%
- 74.9gCarbohydrate29%
- 19.1gProtein38%
- 19.4gFat28%
The pasta we used
Cibo di Italia Macaroni
500g · Cooks in 8–10 minutes · Serves ~5
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