Roasted Red Pepper and Walnut Muhammara Pasta Sauce
A silky, tangy-sweet pasta sauce inspired by Syrian muhammara. Roasted red peppers, toasted walnuts, pomegranate molasses and Aleppo pepper are blended with a little breadcrumb for body, then tossed with hot pasta and starchy cooking water.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- About 2 cups (480 ml) sauce, enough for 1 lb (450 g) pasta, serves 4
Steps
Before you start
- Drain the jarred roasted peppers in a sieve for 10 minutes and pat them dry so the sauce isn't watery.
- Reserve at least 1½ cups (360 ml) of pasta cooking water before draining. It loosens the sauce and helps it cling.
- Aleppo pepper is mild to medium in heat. If using standard chili flakes, start with half the amount.
- Have a blender or food processor ready; a high-speed blender gives the smoothest sauce.
Boil the pasta water
- Fill a 6-quart (5.5 L) pot with 4 quarts (4 L) of water, add 2 tablespoons (30 g) kosher salt and bring to a boil over high heat.
- Meanwhile, drain the roasted peppers in a sieve and pat dry with paper towels.
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Ready when: Water is at a full rolling boil
Tip: Pat the peppers well; excess jar liquid dilutes the flavor.
Toast the walnuts
- Add the 1¼ cups (125 g) walnuts (plus the optional ¼ cup / 25 g topping walnuts, kept separate) to a dry large skillet over medium heat.
- Toast, stirring often, 4–5 minutes.
- Tip the sauce walnuts onto a plate to cool.
- Chop the topping walnuts once cool.
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Ready when: Walnuts smell nutty and are a shade darker, with lightly browned edges
Tip: Walnuts go from toasted to bitter fast; remove them to a plate as soon as they smell nutty.
Toast the breadcrumbs
- In the same skillet over medium heat, warm 1 tablespoon (15 ml) olive oil.
- Add the breadcrumbs and stir constantly for 2–3 minutes.
- Transfer to a bowl.
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Ready when: Crumbs are golden brown and smell toasty
Cook the pasta
- Add the pasta to the boiling water and cook, stirring occasionally, 1 minute less than the package time, usually 9–11 minutes, so it finishes in the sauce.
- Before draining, scoop out 1½ cups (360 ml) of pasta water.
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Ready when: Pasta is flexible and just firm, with a thin white core when bitten
Tip: Reserve the water before draining; it is easy to forget.
Blend the sauce
- To a blender or food processor add the cooled sauce walnuts, toasted breadcrumbs, drained peppers, garlic, pomegranate molasses, Aleppo pepper, cumin, lemon juice, ¼ cup (60 ml) olive oil and 1 teaspoon (4 g) salt.
- Blend 1–2 minutes, scraping down the sides, until thick and fairly smooth with a little texture remaining.
- Taste and add salt or lemon if needed.
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Ready when: Sauce is thick, brick-red and spreadable like a coarse paste
Tip: Don't over-blend into a smooth purée; some nut texture gives the sauce character.
Loosen the sauce
- Return the empty pasta pot to the stove over low heat.
- Scrape in the blended sauce and whisk in ¾ cup (180 ml) reserved pasta water.
- Warm gently for 1–2 minutes, stirring.
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Ready when: Sauce is warm and pourable, like heavy cream
Tip: Keep the heat low; high heat can make the walnuts taste bitter and the sauce tighten.
Toss and finish
- Add the drained pasta to the sauce.
- Toss over low heat for 1 minute, adding more pasta water 2 tablespoons (30 ml) at a time until the sauce coats each piece in a glossy layer.
- Taste and adjust salt.
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Ready when: Sauce clings to the pasta and pools only lightly on the bottom of the pot
Tip: The sauce thickens as it stands, so keep it slightly looser than you want it.
Serve
- Divide among 4 warm bowls.
- Top with chopped parsley and the toasted chopped walnuts, if using.
- Serve immediately.
Good to know
Tips
- Salt the pasta water generously; the sauce has acid and sweetness that need well-seasoned pasta to balance.
- Use jarred peppers packed in water or brine rather than oil for the cleanest flavor.
- Add pasta water gradually; you can always loosen the sauce but cannot thicken it easily.
- Finish with an extra drizzle of olive oil and a pinch of Aleppo pepper for color.
Make ahead
The sauce (through blending, step 5) can be made up to 4 days ahead and refrigerated in an airtight container. Bring to room temperature and loosen with hot pasta water before using.
Storage & reheating
Leftover dressed pasta keeps in the fridge in an airtight container up to 3 days; reheat in a skillet over low heat with a splash of water. Undressed sauce keeps 4 days in the fridge, or freezes up to 3 months; thaw overnight in the fridge. Not recommended to store at room temperature more than 2 hours.
Substitutions
- pomegranate molasses → 1 tbsp lemon juice plus 1 tbsp honey or maple syrup. Gives a similar tangy-sweet balance, though less depth.
- Aleppo pepper → 1 tsp sweet paprika plus ½ tsp red pepper flakes. Approximates the fruity mild heat of Aleppo pepper.
- plain dry breadcrumbs → Gluten-free breadcrumbs. Use with gluten-free pasta for a gluten-free dish.
- walnut halves → Toasted pecans or almonds. Milder and slightly sweeter; walnuts are traditional.