Pasta with Red Peppers and Anchovies or Goat's Cheese Recipe 2026

This pasta with red peppers and anchovies or goat's cheese is a versatile, flavor-packed dish that transforms simple ingredients into a memorable meal. Charring peppers—whether on a stovetop, oven, or air fryer—unlocks their natural sweetness and adds a smoky depth that pairs beautifully with salty anchovies or creamy goat's cheese.

Inspired by Calabrian cuisine and adapted from Rachel Roddy's recipe, this pasta is a celebration of rustic Italian cooking. The process of roasting and peeling peppers may be messy, but the reward is a silky, vibrant sauce that clings to every strand of pasta. Below, we'll walk you through the best methods for charring peppers, including using an air fryer for a faster, cleaner approach.

Why This Pasta with Red Peppers and Anchovies or Goat's Cheese Works

The combination of sweet, smoky peppers with either umami-rich anchovies or tangy goat's cheese creates a balanced, satisfying sauce. The peppers provide a velvety texture, while the anchovies melt into the oil, adding depth without being overly fishy. Goat's cheese offers a creamy, slightly tart contrast that lightens the dish.

This recipe is also highly adaptable: you can use any pasta shape, add chili flakes for heat, or toss in olives and capers for extra brininess. It's a perfect weeknight dinner that feels gourmet with minimal effort.

Charring Peppers: Oven vs. Air Fryer vs. Stovetop

Each method yields slightly different results, but all achieve that essential charred flavor. Here's a quick comparison to help you choose:

For the air fryer, place halved peppers skin-side up and cook at 400°F (200°C) until blackened. This method is hands-off and less messy than stovetop charring.

Step-by-Step Recipe: Pasta with Red Peppers and Anchovies or Goat's Cheese

Ingredients

• 3 large red, yellow, or orange peppers
• 12 oz (350g) pasta (e.g., penne, rigatoni, or spaghetti)
• 4 tbsp extra-virgin olive oil
• 4-6 anchovy fillets (optional)
• 4 oz (120g) goat's cheese, crumbled
• 1 clove garlic, sliced
• 1 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

Instructions

Char the peppers using your preferred method (air fryer recommended for convenience). Once blackened, place them in a bowl, cover with a plate, and let steam for 10 minutes. Peel off the skin, remove seeds, and slice into thick strips.

Cook the pasta in salted boiling water until al dente. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and anchovies (if using) and cook until anchovies dissolve. Add the pepper strips and red pepper flakes, stirring to coat. If using goat's cheese, stir in half of it to create a creamy sauce.

Drain pasta, reserving a cup of pasta water. Add pasta to the skillet, tossing with the sauce, adding pasta water as needed to loosen. Serve with remaining goat's cheese on top and fresh herbs.

Key Takeaways

• Charring peppers is essential for deep, smoky flavor; air fryer is the easiest method.
• Anchovies add umami without fishiness—they melt into the oil.
• Goat's cheese creates a creamy, tangy sauce that balances the sweetness of peppers.
• Reserve pasta water to achieve the perfect sauce consistency.
• This recipe is vegetarian-friendly if you skip the anchovies.

FAQ

This pasta with red peppers and anchovies or goat's cheese is a testament to simple, high-quality ingredients. Whether you choose the umami punch of anchovies or the creamy tang of goat's cheese, you'll have a dish that's both comforting and elegant. Try it tonight and enjoy the smoky sweetness of charred peppers in every bite.

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