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Spicy Roasted Red Pepper Bucatini with Whipped Feta

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spicy roasted red pepper sauce with whipped feta on top of bucatini pasta sprinkled with red pepper flakes and fresh parsley

What do we want? Bucatini! How do we want it? Swimming in roasted red pepper sauce with a scoop of whipped feta (certo!) and a sprinkle of fresh parsley (molto bene!).

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A Roasted Red Pepper Sauce You’ll Make Again and Again

It’s great to have a flavorful pasta sauce to add to the weekday dinner plan, and this spicy roasted red pepper sauce with whipped feta is a great way to perk up the regular noodles and sauce. We love the mellow sweetness that comes from roasted red peppers, and with a kiss of garlic, smoked paprika, and red pepper flakes this sauce is delicious on pasta and pairs well with meats, on sandwiches, and even goes great with eggs. It’s a wonderful back pocket sauce that comes together with a handful of basic grocery store ingredients. Andiamo!

bucatini, feta, garlic, greek yogurt, olive oil, roasted red peppers, tomato paste, spices, basil, cream & parsley in bowls

What is Bucatini?

We don’t like to play favorites–because we’ve never met a pasta noodle we didn’t like–but there’s something special about bucatini. In the age old bucatini vs spaghetti debate, we’d probably be Team Bucatini. Here’s why: This straw-like pasta, named for the hole running down its center, easily sucks up sauces. Our recipe for creamy roasted red pepper pasta is no exception. But not all bucatini is created equal. DeLallo makes their bucatini with the highest quality durum wheat (the best kind of wheat for pasta) on bronze dies to create a rougher surface that better absorbs and captures sauces. Basically, bucatini was born for this job. To make sure you set yourself up for success, you’ll want to keep an eye on the bucatini cooking time. This way you can be sure to achieve DeLallo’s signature al dente texture: a tender but firm bite with a fleck of white at its center.

feta, a garlic clove, yogurt, water and olive oil in a high speed blender
feta, a garlic clove, yogurt, water and olive oil in being blended together in a blender
roasted red peppers, tomato paste, paprika, red pepper flakes, salt, basil leaves, cream & reserved pasta liquid in a blender
spicy roasted red pepper sauce in a blender made with roasted red peppers, tomato paste, spices basil & cream

Okay, But Why Does Bucatini Have a Hole?

We’re pretty sure this noodle shape was made for those of us who like to drink their roasted red pepper pasta sauce. The name comes from the Italian word “buco” which means hole, and this added surface means that bucatini has even more surface area to grab sauce than regular spaghetti. So we’re back to wondering, “Is bucatini better than spaghetti?” For our purposes, we think that bucatini is the best noodle for this recipe for roasted red pepper sauce pasta.

cooked bucatini noodles being tossed with spicy roasted red paper sauce in a stock pot
cooked bucatini noodles being tossed with spicy roasted red paper sauce and fresh parsley in a stock pot

Why Is This Bucatini Recipe So Popular At Our Houses?

  • It’s vegetarian! This pasta dish gets tons of flavor from a roasted red pepper base, plus a creamy whipped feta swirl and fresh herbs.

  • You can use jarred red peppers for the base of this sauce. DeLallo Roasted Red Peppers are handpicked and slow-roasted to impart a mild, smoky-sweet flavor. A perfectly versatile pantry staple for everyday kitchen creations.

  • We know we can count on DeLallo Foods to deliver the best high-quality Italian and Mediterranean ingredients because this family owned company has been in the business since 1950!

  • Did we already say bucatini? Yes, maybe a few times, but we’ll say it again! It really is our favorite noodle for this rich and creamy sauce. When cooked al dente, as DeLallo recommends, you’ll experience what they consider to be the pasta’s soul. That bouncy, toothsome bite gets us every time!

cooked bucatini noodles being tossed with spicy roasted red paper sauce and fresh parsley in a stock pot
spicy roasted red pepper sauce with whipped feta on top of bucatini pasta sprinkled with red pepper flakes and fresh parsley

How To Make Roasted Red Pepper Sauce For Pasta

While you’re cooking your pasta (al dente of course), make the sauce.

  1. Combine feta, garlic, yogurt, water, and olive oil to a high speed blender and blend until smooth. Transfer this to a small bowl.

  2. Don’t wash the blender (yes, one less dish to wash!) and add to it the roasted red peppers, tomato paste, paprika, red pepper flakes, salt, basil leaves, heavy cream and reserved pasta liquid. Blend blend blend.

  3. In the same pot used to cook the pasta (again, we like to wash as few dishes as possible!), toss the prepared pasta with the red pepper sauce and parsley. You want to get the sauce to cover every piece of bucatini and for the sauce to warm through.

  4. To serve, swirl the saucy bucatini into your vessel of choice and top with a scoop of whipped feta. Finish with a dash of red pepper flakes and minced parsley.

spicy roasted red pepper sauce with whipped feta on top of bucatini pasta next to a bag of delallo dry bucatini & parsley

Tools You’ll Need

We Have More Great Sauce For Bucatini Recipes

Any of these great recipes will be perfect for bucatini’s signature hole in the center!

spicy roasted red pepper sauce with whipped feta on top of bucatini pasta next to a bag of delallo dry bucatini & parsley
spicy roasted red pepper sauce with whipped feta on top of bucatini pasta sprinkled with red pepper flakes and fresh parsley

Lady And The Tramp 2.0

Ready to recreate the famous pasta scene, this time with bucatini noodles, spicy roasted red pepper sauce and whipped feta? Snap a photo and tag us on Instagram using @themodernproper and #themodernproper. Now that’s a bella notte!”

Spicy Roasted Red Pepper Bucatini with Whipped Feta

August 10, 2022

  • Serves:8
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Calories:292

Ingredients

  • 1 pound DeLallo bucatini
  • 8 ounces feta, drained or crumbled
  • 2 garlic cloves, roughly chopped
  • 1/3 cup Greek yogurt
  • 3 tablespoons extra virgin olive oil
  • 12 ounce jar DeLallo roasted red peppers
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoons red pepper flakes, plus more for serving
  • 1 ½ teaspoons kosher salt
  • 10 basil leaves
  • ¼ cup heavy cream
  • ½ cup minced parsley, plus more for serving

Method

  1. Cook pasta according to package instructions, reserving ⅓ cup of the cooking liquid.

  2. While pasta is cooking add feta, one garlic clove, yogurt, ¼ cup water and olive oil to a high speed blender and blend until smooth. Transfer the feta mixture to a small bowl.

  3. In the same blender, without cleaning it, add in the roasted red peppers, the remaining garlic clove, tomato paste, paprika, red pepper flakes, salt, basil leaves, heavy cream and reserved pasta liquid. Blend until smooth.

  4. In the same pot used to cook the pasta, over low heat, toss the prepared pasta with the red pepper sauce and parsley until pasta is coated and sauce is warmed through, about 2-3 minutes.

  5. Serve the pasta topped with a scoop of whipped feta, red pepper flakes and parsley.

Nutrition Info

  • Per Serving
  • Amount
  • Calories292
  • Protein9 g
  • Carbohydrates44 g
  • Total Fat9 g
  • Dietary Fiber3 g
  • Cholesterol12 mg
  • Sodium406 mg
  • Total Sugars4 g

Questions & Reviews

Avg: 5