My romesco pasta commits to the full traditional Catalan method, with from-scratch roasted peppers, toasted almonds, a slice of country bread blended into the sauce, along with sherry vinegar, and smoked paprika. I top mine with seared halloumi when I’m feeding company, but it’s a complete vegetarian dinner without.
Why this Romesco sauce is worth the extra step
I had a version of this pasta once in Spain years ago and have been chasing it since. Romesco is basically a Catalan sauce built from roasted red peppers, toasted almonds, garlic, bread, olive oil, and sherry vinegar, with smoked paprika rounding it out.
It started as a fisherman’s sauce for grilled fish and vegetables, and today it works on almost anything, including pasta. Blended smooth, it turns into the base for this dish. Every jarred-pepper shortcut I tried at home got me 60% there. The sauce was fine, but flat. What closed the gap was committing to the full traditional method.
Four changes, one hour, completely different result. I roast the peppers myself, use actual bread in the sauce, use sherry vinegar instead of red wine vinegar, and never make this without smoked paprika (pimentón) over regular paprika. I tested multiple iterations of this sauce and anytime I skipped one of the four, I could notice the difference. But I will say, if you can’t find sherry vinegar or would prefer to use the red wine vinegar, the sauce still turns out rich and delicious. So don’t skip making it because of that!
I usually skip halloumi for the weeknight version but if I am hungry after a long day, or have company, I definitely add it and it looks like it came from a restaurant. Plus, more protein. Who doesn’t want that?
Ingredients worth discussing
A few ingredients carry this sauce, and getting them right is the whole difference between real romesco and red pepper puree. Full list and quantities in the recipe card below.
- Sherry vinegar, not red wine vinegar. The nuttier, more complex acid is what matches the toasted almonds. Trader Joe’s carries it. You can definitely use red wine vinegar in a pinch, so don’t fret if you can’t find sherry vinegar.
- Smoked paprika (pimentón), not regular paprika. La Chinata is the standard Spanish brand. I tested multiple rounds with regular Hungarian paprika and it just didn’t carry this sauce the same way, so the difference is enormous.
- A slice of country bread in the sauce. This is the traditional Catalan thickener, and it’s what separates real romesco from red pepper puree. Slightly stale is ideal.
- Halloumi, if using. Firm Cypriot cheese that doesn’t melt, so it sears golden and stays chewy. Trader Joe’s stocks it. Use any extras to make my seared halloumi tacos, you won’t regret it.
TIPS & TRICKS
Shruthi’s top tips
- The sauce should be thick and spoonable, not runny. Too thick? Thin with pasta water, not more olive oil. Too thin? Blend in a few extra almonds.
- Taste and adjust at the end. More salt if flat, more vinegar for brightness, more paprika for depth. Small increments.
- Pasta water is the saving move. The starch helps the sauce cling instead of pooling at the bottom of the bowl. Start with ¼ cup and add from there.
- Halloumi sears best undisturbed. Don’t move it for the full 2 minutes. The crust releases on its own when it’s ready.
How to make romesco pasta
- Preheat the oven to 425°F. Place the whole red bell peppers on a rimmed baking sheet. Slice the top off the head of garlic, drizzle with olive oil, and wrap tightly in foil. Roast until the peppers are wrinkled and blackened in spots.
- Transfer the hot peppers to a bowl and cover tightly for 10 minutes to loosen the skins. Set the garlic packet aside to cool.
- Toast the almonds in a dry skillet over medium-low heat until golden and fragrant. In the same skillet, toast the panko in olive oil until golden and crisp.
- Peel off the pepper skins with your fingers, and don’t rinse them. Remove the stems, cores, and seeds, then place the flesh in a food processor.
- Squeeze the roasted garlic into the food processor. Add the almonds, torn bread, sherry vinegar, smoked paprika, salt, pepper, and olive oil. Blend until mostly smooth but still slightly textured.
- Boil salted water and cook the rigatoni until al dente. Reserve some pasta water, then drain.
- Heat olive oil in a skillet over medium-high heat and sear the halloumi slices until deeply golden on both sides.
- Return the drained pasta to the pot off heat. Add the romesco sauce and a splash of pasta water, tossing until coated. Divide among plates and top with halloumi, toasted breadcrumbs, basil, grated Pecorino, olive oil, and flaky salt.
How to serve romesco pasta
To add more protein, toss in a can of drained butter beans or white beans at the end, where they melt into the sauce and soak up the smoke, or add roasted chickpeas for crunch. I usually serve my pasta with seared halloumi.
Also, I looove making this pasta when I am hosting dinner. For the meat-eaters, I sear chorizo in the same pan after the halloumi because it pairs well with smoked paprika. The sauce holds five days, so for a crowd you can blend it ahead and just boil pasta when people arrive.
Variations
- Gluten-free version. Use your favorite gluten-free pasta, skip the panko topping, and the bread in the sauce and add 2 extra tablespoons almonds to compensate.
- Manchego instead of Pecorino. The more Spanish-authentic cheese choice. Grate aged Manchego finely over the finished pasta for a more cohesively Spanish plate. It plays the same role as the Pecorino in my pasta alla Norma.
- Vegan version. Skip the halloumi and Pecorino, stir 2 tablespoons nutritional yeast into the sauce, and top with extra toasted almonds.
Storage and reheating
Store leftover pasta in the fridge for up to 3 days. The romesco sauce keeps separately in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave with a splash of water and a drizzle of olive oil to loosen the sauce. For a fresh, lighter side, serve it with a no-cook zucchini ribbon salad, and pour a glass of Rioja or Tempranillo alongside.
Romesco Pasta with Roasted Red Peppers
Equipment
- 1 Rimmed baking sheet
Ingredients
For the romesco sauce:
- 4 large red bell peppers
- 10 cloves garlic
- 3 tablespoons extra-virgin olive oil, divided, for roasting
- ½ cup raw almonds
- 1 slice country bread , substitute baguette, about 1 oz, torn into rough pieces
- 2 tablespoons sherry vinegar
- 1 teaspoon smoked paprika, pimentón
- ¾ teaspoon kosher salt
- ¼ cup extra-virgin olive oil, for the sauce
- ½ teaspoon black pepper, freshly ground
For the pasta:
- 1 tablespoon kosher salt, for the pasta water
- 1 pound rigatoni
- ½ cup reserved pasta water
For finishing:
- ¼ cup panko breadcrumbs, toasted in 1 tablespoon olive oil until golden
- ¼ cup fresh basil leaves, torn
- 2 tablespoons Pecorino Romano, or Parmigiano-Reggiano, grated
- 1 teaspoon extra-virgin olive oil, for drizzling
- ¼ teaspoon flaky sea salt
- ¼ teaspoon black pepper, freshly ground
Instructions
- Preheat the oven to 425°F.
- Set the whole bell peppers on a rimmed baking sheet. Slice the top off the head of garlic, drizzle with 1 tablespoon olive oil, wrap tightly in foil, and add to the sheet. Roast 35 to 40 minutes, turning the peppers once or twice, until the skins are blackened and collapsing and the garlic is soft.
- Transfer the hot peppers to a bowl, cover tightly, and steam 10 minutes to loosen the skins. Set the garlic aside to cool.
- While the peppers steam, toast the almonds in a dry skillet over medium-low heat, shaking often, 4 to 5 minutes until golden and fragrant. Transfer to a plate.
- In the same skillet, toast the panko in 1 tablespoon olive oil over medium heat, stirring constantly, 2 to 3 minutes until golden. Season with a pinch of salt and set aside.
- Peel the skins off the cooled peppers with your fingers and remove the stems, cores, and seeds. Don’t rinse them or you’ll lose the smoky flavor. Add the flesh to a food processor.
- Squeeze in the roasted garlic. Add the almonds, torn bread, sherry vinegar, smoked paprika, salt, pepper, and 2 tablespoons olive oil. Blend until mostly smooth but still slightly textured, then drizzle in the last 2 tablespoons olive oil with the motor running. Taste and adjust. The sauce should be thick and spoonable.
- Boil a large pot of salted water and cook the rigatoni until al dente, usually 11 to 12 minutes. Reserve ½ cup pasta water, then drain.
- Return the drained pasta to the pot off heat. Add about 1½ cups romesco and ¼ cup pasta water and toss until every piece is coated, adding more pasta water a tablespoon at a time if it looks dry. Save the rest of the sauce for another use.
- Divide among 4 plates. Top with the halloumi, toasted breadcrumbs, basil, grated Pecorino, a drizzle of olive oil, and flaky salt. Serve immediately.
Notes
- Halloumi is optional but adds a salty, chewy protein. If you skip it, add an extra tablespoon of grated Pecorino at the end.
- For gluten-free, use GF pasta, skip the bread and breadcrumb topping, and add 2 extra tablespoons almonds to the sauce.
- This makes extra sauce. Use leftovers on eggs, vegetables, toast, or potatoes.
- Make the sauce ahead and refrigerate until ready to use.
- Leftover pasta keeps 3 days; sauce keeps 5 days and freezes well for 2 months. Reheat with a splash of water and olive oil to loosen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
