Mediterranean · main

Roasted Red Pepper and Feta Pasta

Roasted Red Pepper and Feta Pasta reads salinity 5.7, citrus 5.6 and richness 5.2 on Palate's 0–10 flavor X-ray — a Mediterranean main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.6 / 10
• Sweet & Fruity — 5.4 / 10
• Sour & Bright — 7.1 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 5.7 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Salinity 5.7 · Citrus 5.6 · Richness 5.2 · Sourness 5.1 · Umami 4.8 · Fruity 4.5 · Herbaceous 4.3 · Allium 3.4 · Funk & Ferment 2.9 · Sweetness 2.9 · Floral 2.0 · Nutty 1.7 · Heat 1.4 · Warm Spice 1.4 · Earthy 1.1 · Marine & Briny 1.1 · Bitterness 1.0

What's in it (14)

• olive oil — 41 g
• garlic — 12 g
• red chili flakes — 1 g
• bell red peppers — 340 g
• rigatoni pasta — 340 g
• salt — 30 g
• feta cheese — 170 g
• heavy cream — 59 g
• unsalted butter — 27 g
• salt — 3 g
• black pepper — 1 g
• basil — 59 g
• lemon — 65 g
• parmesan cheese — 28 g

Time & effort: about 29 min · effort: involved

Nutrition (per 100 g, engine-estimated): 186.6 kcal, 7.2 g protein, 8 g fat, 25.6 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring often, until the garlic is fragrant and just turning pale gold at the edges, 1-2 minutes — pull it off the heat before it browns or the sauce turns bitter.
2. Add the roasted red peppers to the skillet and cook, stirring occasionally, until most of their liquid has cooked off and they smell sweet rather than sharp, 4-5 minutes.
3. Scrape the pepper mixture into a blender and set aside; wipe out the skillet.
4. Bring a large pot of water to a boil and stir in the pasta-water salt.
5. Add the rigatoni and cook until just shy of al dente, about 1 minute less than the package directs, 9-10 minutes; reserve 1 1/2 cups of the pasta water, then drain.
6. Add the feta and heavy cream to the blender along with 1/2 cup of the reserved pasta water. Blend until completely smooth and pourable, about 1 minute, scraping down the sides once.
7. Return the sauce to the skillet set over medium-low heat. Stir in the butter until fully melted and the sauce turns glossy, about 1 minute.
8. Season the sauce with the kosher salt and black pepper, tasting as you go — feta brands vary widely in saltiness, so add slowly.
9. Add the drained pasta to the skillet and toss constantly over medium-low heat until every piece is coated and the sauce clings rather than pools, 1-2 minutes, splashing in more reserved pasta water a tablespoon at a time if it looks tight or greasy.
10. Remove the skillet from the heat and fold in the basil and lemon zest.
11. Divide among bowls and top with the Parmesan and extra basil; serve immediately while the sauce is at its silkiest.

Dishes with a similar flavor shape

• Baked Orzo with Feta, Tomatoes, and Chickpeas — Mediterranean
• Baked Greek Chicken Meatballs with Orzo — Greek
• Greek Orzo Bake with Feta and Spinach — Greek
• Chicken Gyro Bowls with Rice and Tzatziki — Greek
• Greek White Bean and Spinach Skillet — Greek

Keep reading: what salinity, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.