Description
Roasted Red Pepper Alla Lemon Juice Pasta with Cheesy Oregano Breadcrumbs is a delightful dish that bursts with vibrant flavors and creamy goodness. Featuring fire-roasted red peppers blended into a rich sauce, this pasta is both comforting and satisfying. Finished off with crunchy cheesy oregano breadcrumbs, it’s the perfect meal for family gatherings or entertaining friends. With its easy preparation and customizable options, you can tailor this recipe to suit any occasion. Whether you enjoy it with additional protein like chicken or turkey or keep it vegetarian, this pasta dish promises to impress everyone at the table.
Ingredients
Scale
- 6 tablespoons extra virgin olive oil
- 3/4 cup Panko breadcrumbs
- 2 tablespoons fresh oregano leaves
- 1/2 cup grated Manchego or Parmesan cheese, plus more for serving
- 1 pound bucatini pasta
- 1 (16 ounce) jar roasted red peppers (drained)
- 1 red bell pepper, thinly sliced
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon fennel seed
- 1 pinch crushed red pepper flakes
- 1/2 cup tomato paste
- 1/2 cup lemon juice
- 3 tablespoons apple cider vinegar
- 3/4 cup canned coconut milk, whole milk, or heavy cream
- 3 tablespoons salted butter
- 1/2 cup fresh basil or parsley, roughly chopped
Instructions
- Prepare the Breadcrumbs: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add Panko breadcrumbs and oregano, stirring until golden brown. Mix in cheese and season before setting aside.
- Puree the Red Peppers: Blend roasted red peppers in a food processor until smooth; season to taste.
- Cook the Pasta: Boil salted water in a large pot, add bucatini pasta, and cook until al dente. Reserve some cooking water before draining.
- Make the Sauce: In the same skillet, heat 4 tablespoons olive oil, add sliced red bell pepper, shallots, garlic, fennel seeds, and crushed red pepper flakes; sauté until caramelized. Stir in tomato paste, vinegar, pureed red peppers, lemon juice, reserved pasta water (1 cup), milk (or cream), and butter; simmer for 15–30 minutes.
- Combine: Toss cooked pasta with sauce and fresh herbs; adjust consistency with extra pasta water if needed.
- Serve: Plate the pasta, top with cheesy breadcrumbs and extra cheese if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg