This sponsored post is written by The Modern Proper on behalf of Delallo. The opinions and text are all ours. Thank you for supporting the brands we love.
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!
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.
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.
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!
How To Make Roasted Red Pepper Sauce For Pasta
While you’re cooking your pasta (al dente of course), make the sauce.
Combine feta, garlic, yogurt, water, and olive oil to a high speed blender and blend until smooth. Transfer this to a small bowl.
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.
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.
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.