Bucatini with Roasted Red Pepper Cream Sauce

July 6, 2017 (Last Updated: October 27, 2017) by Emily

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Bucatini pasta is tossed through a delicious tomato and roasted red pepper cream sauce made with garlic, red onion, oregano, and mascarpone then topped with shavings of ricotta salata.

This roasted red pepper cream sauce has many uses, I love it with chicken meatballs and polenta or with gnocchi. Today’s recipe uses this thick, rich and delicious sauce to coat bucatini pasta and it’s insanely good! Bucatini is very similar to spaghetti except it’s much thicker and is hollow, they’re like thick spaghetti tubes and they such up all the delicious pasta sauce.

bucatini with roasted red pepper cream sauce-inside-the-rustic-kitchen

If you know me, you’ll know I love a big bowl of pasta…I mean why else would I have moved to Italy? Sure, I can’t complain about the weather, although I do sometimes ‘oh it’s soo hot, I can’t go anywhere without turning into a puddle and my makeup melting off my face’. I’m then quickly reminded that I’m from Scotland and to be quiet.

But the real reason I’m here is, of course, the FOOD. I’m completely and utterly obsessed with Italian food and living in this beautiful country is such a dream for me. I get to eat my big bowls of pasta al fresco in my garden, staring at the beautiful vineyards and olive trees.

bucatini with roasted red pepper cream sauce-inside-the-rustic-kitchen

So let talk about the yummy details, this is sauce is quite sweet from the roasted peppers which is why I love to add ricotta salata on top to balance the flavours.

Ricotta salata is salted and dried ricotta cheese, it’s a hard cheese that’s shaved or grated and it’s so perfect over many pasta dishes, you should be able to find it in an Italian specialty food store. It goes so well with this bucatini with roasted red pepper cream sauce because of it’s sweet flavours, the salty ricotta adds a punch of flavour.

bucatini with roasted red pepper cream sauce-inside-the-rustic-kitchen

The sauce is incredibly simple to make, red peppers, cherry tomatoes, red onion and garlic are roasted with some oregano, salt and pepper until soft and juicy.

It’s then all blended in a food processor with a tablespoon of mascarpone to add a cheesy, creaminess. Once the bucatini is cooked al dente the sauce is then poured over and it’s tossed until completely coated. Serve in bowls and grate over the ricotta salata. Delish!

For more easy pasta recipes try;

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5 from 8 votes

Bucatini with Roasted Red Pepper Cream Sauce

Bucatini pasta is tossed through a delicious tomato and roasted red pepper cream sauce made with garlic, red onion, oregano, and mascarpone then topped with shavings of ricotta salata.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 376kcal
Author Emily Kemp


  • 2 red peppers
  • 14 oz (400g) cherry tomatoes
  • 1 red onion
  • 1 tbsp dried oregano
  • 3 garlic cloves skins on
  • 1 tbsp olive oil
  • 1 tbsp mascarpone
  • 12.6 oz (360g) bucatini pasta
  • ricotta salata for grating


  • Preheat the oven to 180°C/350F/gas mark 4. Quarter the red peppers removing the seeds and stalk, roughly chop the onion and slice the tomatoes in half. Add to a large baking tray and sprinkle over the oregano, salt, and pepper. Add the garlic cloves, skins still on and drizzle with olive oil, toss so everything is coated in oil. Roast for 25-30 minutes until cooked through, juicy and blackened ever so slightly.
  • Bring a pot of salted water to a boil and cook the bucatini pasta until al dente. Once the veg is cooked, remove from the oven. Remove the garlic from their skins and discard the skins. Add everything to food processor with a tbsp of mascarpone and blitz to a smooth sauce. Taste for seasoning and add more salt if needed.
  • Pour the sauce over the cooked and drained pasta and toss until thoroughly coated. Serve in bowls and top with some grated ricotta salata.


Please note this recipe has been tested and developed using metric measurements all imperial measurements are approximate.


Calories: 376kcal
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
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  • Reply
    Chelsey Rebelo
    October 25, 2017 at 11:57 pm

    It sais 1 red onion in the ingredients section but doesnt say what to do with it? Making it right now!

    • Reply
      Inside the rustic kitchen
      October 27, 2017 at 1:37 pm

      Ooops sorry about that Chelsey, I just updated the recipe. The onion is cut up and roasted with the pepper and tomatoes then blended. Hope you enjoyed it!

  • Reply
    July 7, 2017 at 3:48 pm

    I always love pasta with a red pepper sauce…probably my favorite. Can’t wait to give this a try – it sounds amazing!!

  • Reply
    sue | theviewfromgreatisland
    July 7, 2017 at 3:56 pm

    I think bucatini is one of the most wonderful pasta shapes, it’s positively sensuous! I love the simplicity of this dish, perfect for summer 🙂

  • Reply
    July 7, 2017 at 3:28 pm

    I love a bucatini noodle – one of my favorites! this sauce sounds so flavorful and … comforting! yum!5 stars

  • Reply
    Lisa | Garlic & Zest
    July 7, 2017 at 2:57 pm

    I think bucatini is one of my favorite pastas. It just feels more substantial to me than spaghetti. Why is that? Roasted red pepper cream sauce is calling my name, too! It sounds amazing!5 stars

  • Reply
    jane @ littlesugarsnaps
    July 7, 2017 at 2:52 pm

    You are living my ideal life – eating pasta in the garden every night – vineyards to keep your eyes company. Bliss. I love Italian food because it’s so straightforward, more or less wholesome and some damn tasty. This pasta and sauce is just wonderful.5 stars

    • Reply
      Inside the rustic kitchen
      July 8, 2017 at 4:48 pm

      Thanks so much Jane, I realised how lucky I am to be living here whilst writing that post…even although it’s been REALLY hard!

  • Reply
    Monica | Nourish & Fete
    July 6, 2017 at 10:50 pm

    This looks right up my alley! The lovely pasta, and that sauce – I love putting mascarpone in, well, anything, haha, but especially pasta sauces. Pinning this to try very soon!5 stars

  • Reply
    Jenn - Peas and Crayons
    July 6, 2017 at 10:48 pm

    Loving everything about this delicious plate of pasta! I’m a huge fan of Italian cuisine too! 🙂5 stars

  • Reply
    July 6, 2017 at 10:31 pm

    Sounds delicious. Love the combination of mascarpone with red peppers.5 stars

  • Reply
    Hannah Healy
    July 6, 2017 at 10:09 pm

    This looks like some beautiful and delicious comfort right here!5 stars

    • Reply
      Inside the rustic kitchen
      July 6, 2017 at 10:14 pm

      Thanks so much Hannah, it’s total comfort food without being heavy, nice and light for summer!

  • Reply
    rika - san diego food blogger
    July 6, 2017 at 9:45 pm

    I love roasted pepper, this bucatini looks so yummy!5 stars

  • Leave a Reply

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