Looking for a pasta dish that’s bold, smoky, and bursting with flavor? This Spicy Pasta with Roasted Bell Peppers & Bacon is a quick and delicious recipe perfect for busy weeknights or casual summer dinners. Sweet roasted peppers balance the heat of chili flakes, while crispy bacon adds a savory kick in every bite.
This recipe was born out of one of my favorite kitchen confessions: creating magic with what I already have in the fridge. A jar of Simply Roasted Bell Peppers, some pancetta, and pasta turned into a dish that’s now on repeat in my house. If you love a recipe that’s simple yet full of character, this one’s for you.
WHY YOU WILL LOVE THIS RECIPE
–Quick & easy – on the table in under 40 minutes. Ideal for back to school, back to work life!
–Customizable heat – make it as spicy (or mild) as you like.
-Bold flavors – roasted peppers + bacon = perfect balance of sweet, smoky, and savory.
-Crowd-pleasing pasta – a dish that feels special but is effortless to make.
WHICH ARE THE MAIN INGREDIENTS FOR A SPICY PEPPER & BACON PASTA THE ITALIAN WAY
You will find the full list of ingredients in the recipe card, let’s discover here the key ingredients at the base of this Southern Italian Recipe.
PASTA: For this dish, I chose a short type of pasta called cavatappi. This corkscrew-shaped pasta is best for lighter, smoother sauces that are not as thick and have small pieces in the sauce. In fact, the corkscrew shape retains the sauce and its components better than a long pasta. In this case, the Cavatappi will latch on to the bacon bits and chili flakes, providing a kick in every bite. A good substitution is fusilli shape pasta.
BELL PEPPERS: I choose red, orange and yellow, you can go for the same color if you prefer. I would any how use one of these three colors as they are meatier and sweeter than the green peppers. I recommend to roast your own peppers, in case you are in a hurry you can use a jar of roasted pepper. MY TIP: you will blend some roasted peppers with the pasta cooking water, creating a silkier sauce that will coat the entire dish.
BACON: classic pancetta in cubes is the best choice. Good alternative are bacon strips, or for a true Italian flavor pork jowl, the same one used for amatriciana or carbonara pasta. MY TIP:chop it thinly into bits. It is an extra steps but every little bits will latch into the pasta for a pleasure at every bite.
RED CHILI PEPPER : I used dried Italian peperoncino, you can use red pepper flakes and moderate accordingly to your heat tolerance.
A NOTE ON THE COOKING METHOD
As an Italian, I deeply value authenticity and the proper use of ingredients. In this spicy pepper pasta recipe, it’s important to clarify which fats make the dish truly shine. While you might expect to use plenty of extra virgin olive oil, here it plays only a supporting role — just a light drizzle at the end for flavor and aroma.
The bacon renders enough rich, savory fat to perfectly coat the pasta, while the marinade from the roasted peppers adds another layer of flavor and natural oils. Adding too much extra oil can overpower the delicate balance of the dish, so it’s best to stick to the recipe for the most authentic results.
MY TIP: I recommend using a non-stick pan. It helps keep the sauce silky and smooth, especially if you’re short on time or less experienced with stainless steel cookware.
VARIATIONS FOR SPICY ROASTED BELL PEPPERS PASTA
For a vegetarian version: Skip the bacon. The roasted pepper sauce stands strong on its own.
For a creamier pasta dish: consider adding mascarpone or some creme fraiche, or some fresh burrata.
For a more cheesy dish: Sprinkle with Parmigiano Reggiano, Pecorino Romano, or salted ricotta.
For a more protein rich meal: you can add canned tuna, or chickpeas.
Equipment
- Blender
Ingredients
For the Spicy Roasted Bell Peppers Sauce
- 1 cup simply roasted bell peppers chopped coarsely
- ¼ cup simply roasted bell peppers red whole
- 2 tsp red chili flakes
- 1.4 oz bacon air dried
For the Pasta
- 1 l water
- 1 tbsp salt
- 5.3 oz pasta fusilli
For the topping
- 1 pinch black pepper crushed
- 4 leaves basil
Instructions
To make the Spicy Roasted Bell Peppers Sauce
- Chop the bacon thinly and the roasted bell peppers coarsely.
- Put a pan on the stovetop and warm it up. Once the pan is hot, add the bacon pieces and cook them half-way.
- Continue by adding the chopped roasted bell peppers and two teaspoons of chili flakes and complete the cooking of the bacon.
- Put 3 red Simply Roasted Bell Peppers pieces and 2 tablespoons of the pasta cooking water (see notes) in a blender and blend until creamy. Add this to the bacon / pepper mix.
To make the Pasta
- Before starting to prepare the sauce, put a pot of water on the stove top. Add the salt and bring to a boil. (see notes)
- When the water is boiling, add the pasta.
- Cook as per the time in the instructions. It should be al dente. Transfer 2 tbsp of the cooking water to the Pesto so it will coat better.
- Remove the pot from the stove and put under the sink. (see notes) Put a splash of cold tap water to stop the cooking and then dump it in a colander to drain.
- Transfer the pasta to the pan, toss it with the sauce, serve it in individual bowls.
For the topping
- Add 2 leaves of basil and some crushed black pepper. Serve it and enjoy it!
Notes
- Add 2 tablespoons of the pasta cooking water to your sauce, which will help it better coat your pasta.
- Always add salt to the water before boiling, regardless of the sauce you will put on your pasta.
- Once you switch off the stove, quickly take the pot to your sink and add a bit of cold running water to stop the cooking – this will ensure your pasta is “al dente” (firm to the tooth).
- There is no additional oil used in this recipe, in fact the bacon and the oil from the Simply Roasted Bell Peppers are enough to prepare the sauce.
Nutrition
WHAT TO SERVE WITH SPICY PASTA WITH ROASTED BELL PEPPERS & BACON
This is a great pasta recipe to accompany a little Italian green salad, some bruschettas or any other salads or side dish.
It is also great for a last minute gathering at your house or to bring to a gathering.
HOW DO I STORE SPICY PASTA WITH ROASTED BELL PEPPERS AND BACON?
Refrigerator: You can store it in an airtight container in the refrigerator for up to 3 days. If you make a creamier version, consider eating it within 1 day.
To reheat: on the stove top for better results or in the microwave, accordingly to the instructions of your oven.
This recipe is not suitable for freezing as it will change the texture and the consistency of the dish.
Which wine to pair with Spicy Pasta with Roasted Bell Peppers & Bacon
Spicy Pasta with Roasted Bell Peppers & Bacon pairs perfectly with a mellow red wine to enhance the spicy flavors, without overpowering them.
My top recommendation to pair with this dish is a Zinfandel (Primitivo) from Puglia, the heel of Italy. This wine has a smoky and spicy flavor that pairs elegantly with the peppers, bacon, and chili flakes.
If you favor a more intense wine, I suggest a Valpolicella Ripasso from Veneto, the region I come from. This wine has a fruity bouquet of cherries, plums, and blackberries but with an intense finishing in the palate.
Equipment
- Blender
Ingredients
For the Spicy Roasted Bell Peppers Sauce
- 1 cup simply roasted bell peppers chopped coarsely
- ¼ cup simply roasted bell peppers red whole
- 2 tsp red chili flakes
- 1.4 oz bacon air dried
For the Pasta
- 1 l water
- 1 tbsp salt
- 5.3 oz pasta fusilli
For the topping
- 1 pinch black pepper crushed
- 4 leaves basil
Instructions
To make the Spicy Roasted Bell Peppers Sauce
- Chop the bacon thinly and the roasted bell peppers coarsely.
- Put a pan on the stovetop and warm it up. Once the pan is hot, add the bacon pieces and cook them half-way.
- Continue by adding the chopped roasted bell peppers and two teaspoons of chili flakes and complete the cooking of the bacon.
- Put 3 red Simply Roasted Bell Peppers pieces and 2 tablespoons of the pasta cooking water (see notes) in a blender and blend until creamy. Add this to the bacon / pepper mix.
To make the Pasta
- Before starting to prepare the sauce, put a pot of water on the stove top. Add the salt and bring to a boil. (see notes)
- When the water is boiling, add the pasta.
- Cook as per the time in the instructions. It should be al dente. Transfer 2 tbsp of the cooking water to the Pesto so it will coat better.
- Remove the pot from the stove and put under the sink. (see notes) Put a splash of cold tap water to stop the cooking and then dump it in a colander to drain.
- Transfer the pasta to the pan, toss it with the sauce, serve it in individual bowls.
For the topping
- Add 2 leaves of basil and some crushed black pepper. Serve it and enjoy it!
Notes
- Add 2 tablespoons of the pasta cooking water to your sauce, which will help it better coat your pasta.
- Always add salt to the water before boiling, regardless of the sauce you will put on your pasta.
- Once you switch off the stove, quickly take the pot to your sink and add a bit of cold running water to stop the cooking – this will ensure your pasta is “al dente” (firm to the tooth).
- There is no additional oil used in this recipe, in fact the bacon and the oil from the Simply Roasted Bell Peppers are enough to prepare the sauce.
Nutrition
I hope you liked this Spicy Roasted Pepper Pasta recipe ! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
