• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Pasta Project logo

  • Recipe Index
  • Italy’s Regions
    • Abruzzo
    • Aosta Valley (Valle d’Aosta or Val d’Aosta)
    • Basilicata
    • Campania
    • Calabria
    • Emilia-Romagna
    • Friuli Venezia Giulia
    • Lazio (Latium)
    • Liguria
    • Lombardy
    • Le Marche Region; the next Tuscany
    • Molise, Italy’s second smallest region.
    • Piedmont-Piemonte
    • Puglia
    • Sardinia
    • Sicily, the food and the pasta!
    • Trentino-Alto Adige (South Tyrol)
    • Tuscany (Toscana) the Food and Pasta.
    • Umbria, the green heart of Italy
    • Veneto
  • Pasta and recipes by region
    • Abruzzo
    • Aosta Valley (Valle d’Aosta)
    • Basilicata
    • Calabria
    • Campania
    • Emilia-Romagna
    • Friuli Venezia Giulia
    • Lazio (Latium)
    • Liguria
    • Lombardy
    • Le Marche (Marche region)
    • Molise
    • Piedmont-Piemonte
    • Puglia
    • Sardinia
    • Sicily
    • Trentino-Alto Adige/South Tyrol
    • Tuscany-Toscana
    • Umbria
    • Veneto
  • Pasta Types
    • Anelli or Anelletti pasta rings.
    • Bigoli Pasta from Veneto
    • Biricci pasta
    • Bucatini; the spaghetti with a hole!
    • Busiate
    • Caccavelle Giant Pasta Shells from Gragnano, Naples.
    • Calamarata pasta from Southern Italy.
    • Candele: Pasta candles
    • Cannelloni or Manicotti
    • Casarecce pasta from Sicily.
    • Cavatelli Pasta from Southern Italy
    • Conchiglie, Conchigliette, Conchiglioni.
    • Corzetti or Croxetti Pasta from Liguria.
    • Dischi Volanti Pasta (Messicani)
    • Ditaloni, Ditali, Ditalini
    • Elicoidali
    • Farfalle pasta: Butterflies and Bow Ties
    • Fettuccine pasta (lisce e rigati)
    • Fileja pasta from Calabria
    • Fresine pasta from Gragnano
    • Fusilli Pasta; long, short, homemade and hollow.
      • Fusilli Bucati Corti (short hollow fusilli)
    • Garganelli pasta from Romagna (Emilia-Romagna)
    • Gargati Pasta from Veneto.
    • Gigli or Campanelle pasta
    • Gomiti Elbow Pasta, a pasta with many names
    • Italian Gnocchi; Potato gnocchi and family
      • Canederli: Italian Bread Dumplings from South Tirol
    • Gramigna: Pasta from Emilia-Romagna.
    • Grattoni-grattini (pasta for soup)
    • Intrecci pasta.
    • Lagane pasta from Southern Italy
    • Lasagne or lasagna.
    • Linguine pasta from Liguria
    • Lombrichelli, hand rolled pasta from Lazio
    • Lorighittas Pasta from Sardinia
    • Lumaconi (snail shell pasta)
    • Maccheroncini di Campofilone from Le Marche
    • Mafaldine (mafalda or reginette)
    • Malloreddus (Sardinian Gnocchi)
    • Maltagliati Pasta
    • Mezze Maniche Pasta (half-sleeves)
    • Occhi di Lupo (wolf’s eyes) Pasta
    • Orecchiette pasta
    • Paccheri
    • Pappardelle pasta from Tuscany
    • Passatelli Pasta from Emilia-Romagna
    • Penne
    • Pici pasta from Tuscany
    • Pizzoccheri (buckwheat pasta)
    • Radiatori (radiator shaped pasta)
    • Rigatoni, pasta with ridges.
    • Sagne Pasta from Abruzzo, Molise and Lazio.
    • Sardinian Fregola (fregula sarda)
    • Scialatielli pasta from Amalfi
    • Sedani rigati
    • Spaccatelle pasta from Sicily
    • Spaghetti
    • Spaghetti/Maccheroni alla Chitarra from Abruzzo
    • Strozzapreti
    • Tagliatelle
    • Tagliolini
    • Torchio Pasta (Maccheroni al Torchio)
    • Tortelli and Ravioli
      • Cjarsons ravioli from Friuli Venezia Giulia.
    • Trescatori Pasta from Abruzzo
    • Trofie pasta from Liguria
    • Tuscan Gnudi (ricotta and spinach gnocchi)
    • Vermicelli
    • Vesuvio pasta from Campania; shaped like a volcano!
    • Ziti and Zitoni Pasta
  • Pasta Recipes
    • Baked Pasta Recipes
    • Pasta with Poultry and Game
    • Pasta Salads and in Soups
    • Vegetarian Pasta dishes
    • Seafood & Lake Fish Pasta
    • Meat Pasta Dishes
    • Pesto and other pasta sauces
      • Alla Mediterranea (Mediterranean sauce and celebrations!)
      • Beetroot and Radicchio Pesto
      • Busiate with radicchio pesto
      • Busiate pasta with Trapanese pesto from Trapani
      • Casarecce with pumpkin and orange pesto
      • Roasted Red Pepper Pesto with Casarecce Pasta
      • Fusilli pasta with black olive pesto and tuna.
      • Long Fusilli Pasta with Pesto Calabrese
      • Matcha Pesto for Pasta
      • Pappardelle pasta with walnut sauce and black truffle shavings
      • Pesto Pasta Liguria with Potatoes and Green Beans
      • Pasta with pistachio pesto
      • Trofie Pasta with Rocket Pesto Recipe
      • Tuscan pici pasta all’etrusca with asparagus
    • Special & Favourite Pasta Recipes
      • Baked Pasta Roses
      • Cinnamon Butter Gnocchi: Recipe from Veneto
      • Gnocchi alla Romana
      • Lasagna bianca with mushrooms and burrata
      • Spaghetti al Limone with Ricotta, Basil and Lemon
      • Spaghetti/Maccheroni alla Chitarra with 4 meat ragu Abruzzese
      • Stuffed Lumaconi (Lumache) snail shell pasta
      • Pasta with Nduja
      • Pasta al forno (pasta bake the Italian way)
      • Ricotta Gnudi with Black Truffle.
      • Tagliolini with Taleggio and Black Truffle
  • Restaurants and Pasta Companies
    • Agriturismo Il Romitorio, Tuscania, Lazio
    • Restaurant Dei Cantoni, Longiano, Emilia-Romagna
    • Pasta Mancini: Pasta From Field to Fork.
    • The Best Italian Pasta Ever: Pastificio dei Campi
    • Organic Pasta Makers Girolomoni.
  • SHOP OUR ARTICLES
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Italy’s Regions
  • Pasta and recipes by region
  • Pasta Types
  • Pasta Recipes
  • Restaurants and Pasta Companies
×

Home » Pesto and other pasta sauces » Roasted Red Pepper Pesto with Casarecce Pasta

November 5, 2019

Roasted Red Pepper Pesto with Casarecce Pasta

Jump to Recipe Print Recipe
Casarecce with roasted red pepper pesto

Casarecce with roasted red pepper pesto.

Roasted red pepper pesto is a fabulous flavourful contemporary Italian pesto recipe that is perfect with pasta, bruschetta and even white meat or fish. It also makes a great dip! 

roasted red pepper pesto with casarecce

Casarecce al pesto di peperoni arrostiti.

As I have mentioned in an earlier post, casarecce has long been one of my favourite types of pasta. Of course, it all depends on how you are going to serve your pasta. Certain pastas go well with light creamy sauces, other are better suited to a heavier meat sauce.

casarecce pasta with roasted red pepper pesto

In fact, this aspect of pasta eating is very important here in Italy. Italians can be quite fussy about which pasta to eat with a particular sauce. That doesn’t mean that people don’t mix and match a bit, but tradition is important to the Italians and there are many traditional recipes still being made the way they were invented decades ago, especially in the regions where they originated.

casarecce pasta from Valle del Grano Sicily

Casarecce is perfect with pesto!

Back to casarecce! This short scroll like pasta is one of my favourite pesto partners. I guess because they’re not too big and not too small and the groove in the middle works really well for retaining sauces like pesto which tend to cling to pasta with this shape better than to spaghetti, for example. That’s my opinion anyway! Traditionally Italians don’t eat casarecce with the well-known pesto sauces such as pesto Genovese. However, they do serve basil pesto with trofie which is quite a similar pasta.

roasted red pepper pesto ingredients

The casarecce pasta I used.

The casarecce pasta I used for this recipe is made by a pasta company from Sicily called Valle del Grano. This is actually one of my Sicilian hubby’s favourite pasta brands. They make their pasta with 100% Sicilian durum wheat. The pasta is extruded through bronze dies and slow dried giving it a wonderful rough porous surface that sauces cling so well too! Definitely a brand to keep an eye out for.

red peppers on baking tray with olive oil

How to make roasted red pepper pesto!

I love bell peppers especially red ones and I’m totally addicted to roasting them and then using them in all kinds of recipes such as soups, omelette, quiches and pasta sauces! Roasting the peppers really brings out the flavour and is so much healthier than frying them. Using red peppers in pesto has become quite popular here in Italy and there are other similar recipes.

4 ready roasted red peppers on baking tray

Some people make roasted red pepper pesto with the addition of ricotta or sun-dried tomatoes. I used walnuts, but you can also find this pesto made with almonds and pine nuts. There are also Italian recipes for red pepper pesto made with uncooked peppers. However, I think I prefer them roasted.

peeled roasted red peppers on white plate

Apart from the roasted peppers, I used some basil leaves, grated parmigiano cheese, extra virgin olive oil and walnuts for this roasted red pepper pesto. The resulting sauce was so delicious! And it’s so easy to make!!

roasted red peppers, basil, cheese and garlic in food processor

You can also put this roasted red pepper pesto on pizza, eat it on bread and add a little to grilled, baked or fried fish before serving! Alternatively, it can be used to fill pasta such as cannelloni  if you add some ricotta to give it more bulk and of course you can eat it with other types of pasta.

Roasted red pepper pesto

Using casarecce is not a rule! Fusilli is great too or penne and even gnocchi are a yummy roasted red pepper pesto partner! Give it a try! I’m sure you’ll like it!

If you do try this pesto pasta recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

Other recipes with sweet peppers to try.

  1. Casarecce with caponata
  2. Casarecce alla peperonata
  3. Garganelli alla zingara

Want to know more about my life in Italy? Why not subscribe to my newsletter? New subscribers get a free series of recipe e-books too!

Save this recipe for later?

If you want to save this recipe for later, you can print it, bookmark this page or save it to Pinterest.

Pin for later!

casarecce with roasted red pepper pesto

This recipe was originally published in 2017 but has been updated with new photos and text.

casarecce pasta with roasted red pepper pesto

Casarecce with roasted red pepper pesto

Jacqueline De Bono
This delicious flavourful roasted red pepper pesto is so easy to make and can also be put on pizza, eaten on bread and added to grilled, baked or fried fish before serving!
5 from 25 votes
Print Recipe Save Recipe Saved!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Snack
Cuisine Italian, Mediterranean, Southern Italian
Servings 4
Calories 713 kcal

Ingredients
  

  • 400 g casarecce pasta (14oz) I used casarecce made by Valle Del Grano Sicily
  • 3-4 red bell peppers washed, tops and seeds removed
  • 1-2 small garlic clove peeled and cut into pieces
  • extra virgin olive oil. as required
  • 100 g walnuts ( 3.5 oz) shelled
  • 1 handful fresh basil leaves
  • 100 g grated parmesan cheese (3.5 oz) you can also use grana. Vegetarians will want to use vegetarian cheese.
  • salt for pasta and to taste
  • ground black pepper to taste
  • fresh parsley washed and chopped for serving

Instructions
 

  • Put the cleaned peppers on an oven tray covered with baking paper, sprinkle with a little olive oil and cook for 20-25 minutes in a preheated oven at 180° until the skins start to brown.
  • Put water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again.
  • When the peppers are ready, let them cool a bit and peel them (if you place them in a plastic food bag for 15 minutes after removing them from the oven they will be easier to peel!)
  • Cut the peppers into pieces.
  • Put the walnuts and garlic into a blender and pulse until the pieces are quite small. Add the pepper pieces, basil, half the cheese and some olive oil and pulse again until the sauce is evenly blended but don’t make it too smooth. If it seems too dry add a little more olive oil.
  • Add salt and pepper to taste and your pesto is ready!
  • Cook the pasta al dente according to the instructions on the packet. Save a cup of the pasta cooking water once the pasta is ready then drain the pasta and return it to the pan and add the pesto. If it seems to dry add a little of the pasta cooking water.
  • Mix well and serve immediately with the rest of the grated Parmigiano as required and chopped parsley.
  • Buon appetito!

Notes

You can also put this pesto on pizza, eat it on bread and add a little to grilled, baked or fried fish before serving!
 Alternatively, it can be used to fill pasta such as cannelloni if you add some ricotta to give it more bulk and of course you can eat it with other types of pasta.
Using casarecce is not a rule! Fusilli are great too or tagliatelle and even gnocchi are a yummy pesto partner!
Keyword authentic Italian pasta recipe, casarecce, pasta recipe, pesto, red peppers, roasted red peppers

Pin for Later!

Casarecce with roasted red pepper pesto

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of my autumn/winter pasta recipes cookbook!?

Filed Under: Casarecce, Pesto and other pasta sauces, Vegetarian Pasta dishes Tagged With: casarecce, pesto, vegetarian

Reader Interactions

Comments

  1. Jennifer Giordano Imbroll says

    November 16, 2019 at 3:15 am

    So simple yet so satisfying. You can’t go wrong with this recipe.

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:00 am

      Thank you, Jennifer 🙂

      Reply
  2. GailS says

    November 13, 2019 at 12:38 am

    I used jarred roasted red peppers and made the pesto while my pasta cooked. Quick, easy and great flavor. Thanks!

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:01 am

      Great idea, Gails! Perfect for a super quick and tasty meal.

      Reply
  3. Jenni LeBaron says

    November 11, 2019 at 8:52 pm

    This red pepper pesto looks perfectly creamy and I love that this sauce uses walnuts for some extra body and flavor! Can’t wait to give this gorgeous recipe a try!

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:02 am

      I really like walnuts or pine nuts in this, so you can use whichever you have in!

      Reply
  4. Amanda says

    November 11, 2019 at 7:03 pm

    What a great pasta dish! The roasted red peppers add such a nice flavor and level of depth. Plus, it’s so easy and perfect for company.

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:04 am

      Thank you, Amanda. You can also use uncooked red pepper, but I like the flavour of them roasted.

      Reply
  5. Jess says

    November 11, 2019 at 3:59 am

    What a delicious pasta recipe! It looks and sounds delicious! I want to dive right in!

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:04 am

      Thank you, Jess!

      Reply
  6. Aleta says

    November 11, 2019 at 12:28 am

    Homemade red pepper pesto? This is amazing! I have never seen casarecce pasta, what other pasta would you recommend in its place?

    Reply
    • The Pasta Project says

      November 11, 2019 at 3:20 am

      Hi Aleta, as noted above casarecce is not a rule! Fusilli are great too or tagliatelle and even gnocchi!

      Reply
  7. Emily says

    November 09, 2019 at 5:00 pm

    This red pepper pesto sauce is amazing! Unique and full of flavor and just a great weeknight meal!

    Reply
    • The Pasta Project says

      November 11, 2019 at 3:04 am

      Thank you, Emily!

      Reply
  8. Alexis says

    November 09, 2019 at 4:46 am

    This dish looks delicious! I’ll have to add this to our meal plan this week.

    Reply
    • The Pasta Project says

      November 11, 2019 at 3:21 am

      Thank you, Alexis! Let us know if you try it!

      Reply
  9. Jere Cassidy says

    November 09, 2019 at 4:36 am

    I have seen this pasta before but have not tried it, next time I am getting a bag to try. Love the idea of a red pepper pesto.

    Reply
    • The Pasta Project says

      November 11, 2019 at 3:22 am

      Hi Jere, hope you grab a bag and try it! It is delicious!

      Reply
  10. Candice says

    November 09, 2019 at 3:41 am

    Such a delicious pasta… so delicious, it’s going in the regular rotation! And we already can’t wait to make it again. Genius idea to use a jar of red peppers… it’s so quick and easy!

    Reply
    • The Pasta Project says

      November 11, 2019 at 3:22 am

      Thank you, Candice! Glad you love it!

      Reply
  11. Erika says

    November 08, 2019 at 10:26 pm

    This is my all time favorite sauce for pasta. So delicious!

    Reply
    • The Pasta Project says

      November 11, 2019 at 3:23 am

      Thank you, Erika! It really is delicious!

      Reply
  12. Amanda says

    November 08, 2019 at 6:54 pm

    I always want new pasta dishes and this one looks so simple and flavorful. Thanks for sharing!

    Reply
    • The Pasta Project says

      November 11, 2019 at 3:23 am

      It definitely is delicious and simple – hope you love it!

      Reply
  13. Ramona says

    November 08, 2019 at 5:24 pm

    Roasted pepper pesto is the best taste in this whole world and so it’s this recipe – was to die for and my kids were sad to see it’s over – I will have to make it again. I have some pepper pesto left over. Thank you so much for sharing – superb and has become our favourite pasta dish now 😉

    Reply
    • The Pasta Project says

      November 11, 2019 at 3:25 am

      Thank you, Ramona! I am glad it was a big hit with the family!

      Reply
  14. Leslie says

    November 08, 2019 at 4:13 am

    I’m a huge fan of red peppers and I think this recipe would be just fabulous! I love learning about Italian food! It’s my favorite!

    Reply
    • The Pasta Project says

      November 11, 2019 at 3:26 am

      Thank you, Leslie! I love learning about food too, and obviously it tastes delicious!

      Reply
  15. Kelly Anthony says

    November 07, 2019 at 9:21 pm

    This cassarecce roasted red pepper pesto looks so comforting and will a dish that everyone will love at my house.

    Reply
    • The Pasta Project says

      November 11, 2019 at 3:27 am

      Thank you, Kelly. It’s a great recipe for the cooler weather. Hope you try it and love it!

      Reply
  16. Neli Howard says

    November 06, 2019 at 10:17 pm

    Such a comforting meal, and it looks so delicious and easy to make!

    Reply
    • The Pasta Project says

      November 11, 2019 at 3:28 am

      Thank you, Neli! Simple and delicious is the best combination!

      Reply
  17. Stine Mari says

    November 06, 2019 at 4:29 pm

    This roasted red pepper pesto reminds me of muhammara, the Syrian pepper and walnuts dip. I love muhammara, so I know this recipe is perfect for me!

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:05 am

      That sounds delicious! I will look a recipe up!

      Reply
  18. Bernice Hill says

    November 06, 2019 at 3:56 am

    Casarecce is one of my favourite pasta shapes too…it’s so great for holding onto sauce. I will definitely keep an eye open for that brand of pasta, we have a really great Italian Centre here that brings in all sorts of delicious Italian treats!

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:06 am

      Mine too Bernice! It’s great that you have a place to go for good Italian ingredients!

      Reply
  19. Debbie says

    November 06, 2019 at 3:47 am

    Red Pepper Pesto sounds out of this world! I always love to read your post. You explain so much about Italian food I never knew. I love hearty pasta dish and this sounds fabulous.

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:07 am

      Thank you, Debbie. I love the history and tradition almost as much as I love the food!

      Reply
  20. Paula Montenegro says

    November 06, 2019 at 3:31 am

    I can’t wait to try this recipe! I completely agree with the shape being important. This red pepper pesto is delicious and will become a part of my weeknight meals!

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:07 am

      Thank you, Paula. You can’t go wrong with this on the menu!

      Reply
  21. Toni says

    November 05, 2019 at 9:08 pm

    This is really amazing! Everyone at my house loved it!

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:08 am

      I am so pleased to hear that, Toni! It’s such a good recipe to have in your rotation!

      Reply
  22. Sara says

    November 05, 2019 at 8:39 pm

    I’ve never made red pepper pesto homemade before and I was surprised how easy it was! So yummy!!

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:09 am

      It’s surprisingly easy, isn’t it! Glad you loved it!

      Reply
  23. Pam says

    November 05, 2019 at 8:36 pm

    This is a family favorite!! I use the pesto on sandwiches too!

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:09 am

      Yes, it’s so tasty on a nice chunk of bread!

      Reply
  24. Noelle says

    November 05, 2019 at 8:16 pm

    The perfect pasta dish! Love all the flavors, thank you!

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:10 am

      Thank you, Noelle 🙂

      Reply
  25. Veena Azmanov says

    November 05, 2019 at 8:05 pm

    This is delicious and I love the walnut crunch too. Awesome Dinner for sure. My family loves it.

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:10 am

      Thank you, Veena!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More

Top Italian Food Blog

3rd place in Top 50 Italian Food Blogs Awards by Feedspot

Italian Food Blogs

Follow Me

Tags

Abruzzo baked pasta calabria Campania dried pasta Emilia Romagna fresh pasta fusilli gnocchi homemade pasta lamb lasagna lasagne Lazio Le Marche Liguria linguine meat pasta mushrooms Northern Italy orecchiette paccheri pancetta pesto porcini Puglia quick and easy ragu Ravioli ricotta saffron Sardinia sausage seafood Sicily Southern Italy spaghetti tagliatelle tagliolini Trentino-Alto Adige tuna Tuscany vegan vegetarian Veneto

Visit My Shop

In my weekly newsletters, I write about my life in Italy, Italian places, traditions and culture, as well as other foods not just pasta! As a Pasta Project subscriber you'll also get a FREE recipe e-book series! Plus links to the latest recipes and posts.

So, sign up now and get the first recipe e-books to download!

Privacy Policy

Footer

  • Legal disclaimer
  • Privacy Policy
  • Copyright & Disclaimer/ Terms of Use

Copyright © 2022 The Pasta Project on the Brunch Pro Theme