Slow Cooker Pork Carnitas Recipe: Crispy, Juicy Mexican Pork

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Slow cooker pork carnitas is the easiest path to the best tacos of your life: a pork shoulder rubbed with cumin and oregano, slow-cooked in orange and lime juice until it falls apart, then crisped in a hot pan until the edges turn golden and crackly. Juicy inside, crispy outside — that contrast is the whole point. The slow cooker does the hard work. Eight hours on low turns a tough shoulder meltingly tender, and the citrus in the cooking liquid keeps the pork bright instead of heavy. The real magic happens at the end: shred the pork, spread it in a screaming-hot skillet with a splash of its own cooking liquid, and let it sit undisturbed until the edges char. Do not skip that step — crisping is what makes carnitas carnitas. Crispy edges, juicy center — carnitas night done right. Recipe Info Prep time: 15 minutes Cook time: 8 hours (slow cooker, low) Total time: 8 hours 30 minutes Servings: 8 Calories: ~520 kcal per serving Pork, citrus and spice — carnitas starts h...
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Roasted Red Pepper Pasta Recipe: Creamy Vegetarian Pasta Dinner

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When dinner needs to feel a little special without taking all evening, roasted red pepper pasta is the answer. Sweet roasted peppers blitzed with garlic, cream and parmesan become a silky orange sauce that coats every piece of pasta — smoky, gently sweet and deeply comforting, with none of the effort of a slow-cooked ragù.

The secret is balance: a splash of lemon and a pinch of chili flakes cut through the richness, while starchy pasta water turns the sauce glossy instead of heavy. Tossed with penne and finished with torn basil and extra parmesan, this is a vegetarian dinner that even devoted meat-eaters ask for again.

A plate of creamy roasted red pepper pasta with grated parmesan and fresh basil leaves

Silky, smoky-sweet and ready in 30 minutes — roasted red pepper pasta is weeknight comfort in a bowl.

Recipe Info

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Servings: 4
  • Calories: ~520 kcal per serving
Flat lay of roasted red pepper pasta ingredients: roasted red peppers, penne pasta, garlic, cream, parmesan, basil and olive oil

A jar of roasted peppers and a handful of pantry staples are all it takes for a restaurant-worthy sauce.

Ingredients

  • 400 g / 14 oz dried penne pasta (or rigatoni)
  • 480 g / 2 cups jarred roasted red peppers, drained
  • 2 tbsp olive oil
  • 1 small onion (about 100 g / 3.5 oz), chopped
  • 3 garlic cloves, sliced
  • 1/2 tsp chili flakes, plus more to taste
  • 180 ml / 3/4 cup heavy cream
  • 50 g / 1/2 cup finely grated parmesan cheese, plus extra to serve
  • 1 tbsp tomato paste
  • 1 tbsp lemon juice
  • 3/4 tsp fine sea salt, plus more for the pasta water
  • 1/2 tsp black pepper
  • A handful of fresh basil leaves, to serve
Close-up of a fork twirling creamy roasted red pepper pasta coated in glossy orange-red sauce with parmesan shavings

Glossy, garlicky and gorgeously orange — a sauce that clings to every piece of pasta.

Instructions

  1. Boil the pasta: Bring a large pot of well-salted water to a rolling boil. Cook the penne until just al dente, usually 10–11 minutes. Before draining, scoop out 250 ml (1 cup) of the starchy pasta water and set it aside.
  2. Soften the aromatics: While the pasta cooks, warm the olive oil in a large deep pan over medium heat. Cook the onion with a pinch of salt for 5 minutes until soft and translucent, then add the garlic and chili flakes and cook for 1 minute more until fragrant.
  3. Build the sauce base: Stir in the tomato paste and cook for 1 minute until it darkens slightly. Add the drained roasted red peppers and cook for 2 minutes, stirring, so their flavour deepens.
  4. Blend until silky: Transfer the pepper mixture to a blender with the cream. Blend until completely smooth, about 1 minute, scraping down the sides once. Take care with hot liquid: leave the lid slightly vented and cover with a tea towel.
  5. Simmer and season: Return the sauce to the pan over low heat. Stir in the parmesan until melted, then season with the lemon juice, salt and black pepper. Loosen with splashes of the reserved pasta water until it coats a spoon.
  6. Toss the pasta: Add the drained pasta to the pan and toss for 1–2 minutes over low heat until every piece is coated. Add more pasta water a splash at a time if the sauce tightens — it should cling, not pool.
  7. Serve: Divide between warm bowls, top with extra parmesan, torn basil leaves and a pinch of chili flakes, and serve immediately while the sauce is glossy.

Tips & Variations

  • Use jarred peppers without apology. Good jarred roasted red peppers are sweet, smoky and consistent — they make this a 30-minute dinner. Roast your own only when you have the time to spare.
  • Blend it truly smooth. A grainy sauce comes from under-blending. Give the blender a full minute and scrape down the sides once for a velvety finish.
  • Do not skip the pasta water. Its starch is what turns a good sauce into a glossy one that clings to the pasta instead of sliding off.
  • Adjust the heat. Half a teaspoon of chili flakes gives gentle warmth; double it for a spicier sauce, or leave it out entirely for a mild, kid-friendly version.
  • Add greens. A couple of handfuls of baby spinach wilted into the sauce at step 5 add colour and freshness without changing the flavour.
  • Make it dairy-free. Swap the cream for full-fat coconut milk and the parmesan for nutritional yeast; add an extra squeeze of lemon to keep the sauce bright.
  • Turn it into a bake. Spoon the finished pasta into a baking dish, top with mozzarella and breadcrumbs, and bake at 200°C (400°F) for 15 minutes until golden and bubbling.

Nutrition Note

Per serving, this roasted red pepper pasta provides roughly 520 kcal, 15 g protein, 66 g carbohydrates and 23 g fat, with vitamin C and vitamin A from the roasted peppers and calcium from the parmesan. It is a satisfying, energy-rich vegetarian dinner; pairing it with a simple green salad adds fibre and freshness that balance the creamy sauce nicely.

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FAQ

Can I use fresh red peppers instead of jarred?

Yes — roast 4 large red peppers at 220°C (425°F) for 25–30 minutes until blackened, then peel and deseed them. The sauce will taste a little fresher and smokier, but the method stays exactly the same.

Why is my sauce grainy?

It was probably under-blended, or the parmesan was added over high heat and clumped. Blend for a full minute and melt the cheese in over low heat for a smooth finish.

Can I make the sauce ahead?

Yes. The blended sauce keeps for 3 days in the fridge or up to a month in the freezer. Reheat gently and loosen with a splash of water or cream before tossing with freshly cooked pasta.

What pasta shape works best?

Short shapes with ridges or tubes — penne, rigatoni, paccheri — catch the creamy sauce best. Long pasta works too, but toss it very thoroughly so the sauce coats evenly.

How long do leftovers keep?

Up to 2 days in the fridge. Reheat gently with a splash of milk or water, stirring, to loosen the sauce; the colour will stay vivid and the flavour holds up well.

Try this roasted red pepper pasta the next time dinner needs to be quick and still feel special — smoky-sweet peppers, cream and parmesan in 30 minutes. If you make it, tell us in the comments whether you used jarred or home-roasted peppers, and save this recipe for your next busy weeknight.

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