There’s something about Jamie Oliver Pasta Peperonata that pulls me in. It’s a dish that doesn’t pretend—it just is. Warm, tangy, unhurried. The peppers melt into this sweet, almost jammy softness, and then the mascarpone, Oh man. It slides in like velvet. I made this one damp Tuesday when everything felt a bit off, and somehow, a bowl of this stuff made the world feel like it could be fixed. Sort of. (inspired by Jamie Oliver)

Ingredients Needed

For the sauce:

2 red peppers
2 yellow peppers
2 tablespoons extra virgin olive oil, plus more to finish (and you will want more)
2 red onions
2 cloves of garlic Half a cup of fresh flat-leaf parsley—chop it, keep the stalks
A good splash of red wine vinegar, or balsamic if that’s what you’ve got

For the rest:

1 pound of pasta—rigatoni, penne, spaghetti. Whatever’s within reach.
Salt and black pepper

Final magic:

A heaping handful (1 cup) of grated Parmesan—grate it yourself
trust me 2 big spoons of mascarpone or crème fraîche if you’re feeling lush

How To Make Jamie Oliver Pasta Peperonata

Let the peppers go soft. That’s step one. Get them deseeded and sliced into ribbons. Toss ’em into a big pan with olive oil, a bit of salt and pepper. Lid on. Medium heat. Then leave them. Really leave them. Like, go fold the laundry. They need 15 minutes to collapse into themselves and become… honest. That’s the only word for it.
While that’s happening—onions. Red ones. Slice them thin. Not too fussy. Grate the garlic. Chop your parsley but don’t forget the stalks. They matter later.
After 15 minutes, dump the onions in with the peppers. Give it a stir. Let it all stew together another 20 minutes. The smell here—it gets real. Sweet and earthy, like a late summer evening. Then throw in the garlic and those parsley stalks. Stir, but don’t overthink it. Give it 3 minutes. Splash in your vinegar. Breathe in the sharp hit. Taste. Adjust salt. Adjust pepper. Stir again.
Now, reduce the heat. Add half the Parmesan. If you’re using mascarpone (you should), put it in. The sauce changes right in front of you. Thickens. Glosses over. Becomes generous.
Meanwhile, boil your pasta. Salt the water. Like, properly. Cook till it’s got some chew. Save some of that cloudy water before you drain.
Put the cooked pasta into a bowl that’s big enough to toss. Pour over the sauce. Add the parsley leaves. Splash in a little pasta water, swirl of olive oil. Mix with your whole arm if you have to. You’ll know when it’s right. Top with more Parmesan. Probably more than you think.

Why I Love This Recipe

I made it because I had too many peppers and no plan. That’s it. But what came out of the pan felt like something my nonna would have made, if I had one. Warm. Messy. Real. I gave some to my neighbor in a reused takeaway container and she texted me, “What the hell was that?!” in the best way. It’s not flashy. But it stays with you.

Recipe Tips

Cook the peppers until they give up. That’s when they’re ready.
Save the pasta water. I can’t shout this enough.
Taste as you go. It’s the only way.
If you don’t have mascarpone, don’t panic. A splash of cream works. Even butter.
Parmesan clumps, Add slowly. Stir like you mean it.

How To Store This Jamie Oliver Pasta Peperonata

At Room Temperature You’ve got, what, two hours max? After that, into the fridge it goes.
In the Fridge Chuck it in a sealed container. It’ll last three days. Maybe four if your fridge isn’t aggressive.
In the Freezer Yep, it freezes. Just know the texture shifts. Store it airtight and eat it within two months. That’s my limit.

Reheating

Oven: 350°F. Cover it up. Twenty minutes.
Microwave: Sure. Just stir halfway through so it doesn’t go rubbery.
Stove: Best option. Bit of oil or water. Medium heat. Stir gently. Feels like cooking it all over again.

Let’s Answer a Few Questions! (FAQs)

Can I use a different pasta?
Obviously. Use what you’ve got. I used rigatoni, but spaghetti’s great too. Even fusilli if that’s all you’ve got.

Don’t have red wine vinegar?
White wine vinegar. Apple cider vinegar. Just something acidic. You’re after the zing.

Want it creamier?
Add more mascarpone. Or a splash of cream. Or don’t. Still good.

Can I bulk it up with protein?
Yes. Grilled chicken works. Tofu’s good. Shrimp if you’re fancy.

Is it easy to make vegan?
Ditch the cheese and mascarpone. Use vegan swaps. Still dreamy.

Nutrition Facts (per serving)

Calories: 210
Carbs: 31g
Protein: 6g
Fat: 7g
Sugar: 3g
Fibre: 2g
Sodium: 310mg

Try More Recipes:

Jamie Oliver Pasta Peperonata

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

210

kcal

A cozy, pepper-packed pasta that feels like a hug in a bowl—rich, sweet, creamy, and absurdly easy to love.

Ingredients

2 red peppers
2 yellow peppers
2 tablespoons extra virgin olive oil
2 red onions
2 cloves garlic Half a cup fresh flat-leaf parsley, chopped (keep the stalks)
2 tablespoons red wine vinegar or balsamic vinegar
1 cup grated Parmesan (half for the sauce, half for serving)
2 heaped tablespoons mascarpone or crème fraîche (optional)
1 pound pasta (rigatoni, penne, or spaghetti) Salt and pepper

Directions

Toss pasta with sauce, parsley leaves, a bit of pasta water, olive oil. Mix. Top with remaining Parmesan. Eat.
Slice and cook the peppers in olive oil, salt, and pepper for 15 minutes.
Add onions. Cook another 20 minutes. Add garlic and parsley stalks. Stir. Cook 3 minutes.
Add vinegar. Then half the Parmesan and mascarpone. Lower heat.
Boil pasta. Save some water. Drain.

Notes

Cook the peppers until they give up. That’s when they’re ready.
Save the pasta water. I can’t shout this enough.
Taste as you go. It’s the only way.
If you don’t have mascarpone, don’t panic. A splash of cream works. Even butter.
Parmesan clumps, Add slowly. Stir like you mean it.