Creamy Red Pepper Pasta is a vegetarian, enveloping, flavorful and very colorful first course.
This pasta recipe brings out the unmistakable flavor of these intensely flavored vegetables with sweet and aromatic notes. It's really quick and easy to make!
To make pasta with bell pepper cream all you have to do is cook the peppers in a pan. Then you just need to mix them with oil, garlic and basil to create a creamy and tasty sauce, enriched with the color and flavor of ripe cherry tomatoes.
The creaminess, obtained without the addition of cream or butter, will win you over.
I chose whole wheat spaghetti and red peppers. The whole wheat spaghetti for a more rustic effect and the red peppers for the bright color. Of course, you can choose the quality and size of pasta you prefer.
Yellow peppers are also good for this recipe, or a mixture of yellow and red. Green peppers, on the other hand, are less flavorful and meaty.
The result is a simple, light first course that is perfect for a summer dinner or lunch. In fact, peppers are at their best in this season, although they can be found all year round.
The simplicity and lightness of this dish are its main characteristics. If you love peppers, you must try this simple but flavorful dish.
Ingredients
- Prep Time: 10 Min
- Cook Time: 15 Min
- Servings: 4
- 320 g (¾ pound) of whole wheat spaghetti, or the pasta of your choice
- 400 g red bell peppers (2 big peppers)
- 150 g ripe cherry or grape tomatoes (15-20 tomatoes)
- 2 cloves of garlic
- 4-5 basil leaves
- 4 tablespoons of extra virgin olive oil
- fine salt to taste
- black pepper to taste
Kitchen Tools and Equipment
- Cutting Board: Essential is a cutting board for chopping ingredients such as red peppers, tomatoes, or any other vegetables or herbs included in the recipe.
- Sharp Knife: A sharp knife is crucial for efficiently and safely cutting vegetables and any other ingredients that need to be prepared before cooking.
- Non-Stick Frying Pan: You need a non-stick frying pan for sautéing the red peppers and other ingredients before blending them into a sauce.
- Pot with a Colander: The pot is necessary for boiling the pasta, and the colander is needed for draining it after it's cooked. A pot with a built-in colander feature is especially convenient for this task.
- Silicone Pasta Fork (for long pasta): Ideal for draining and serving long pasta like spaghetti.
- Spider Skimmer Ladle (for short pasta): Perfect for removing short pasta like penne or fusilli from boiling water, especially useful if the pasta is cooked directly in the sauce or if you need to transfer it quickly without draining the entire pot.
Creamy Red Pepper Pasta Recipe: Instructions
The Creamy Red Pepper Sauce
Step 1) - To make the creamy red pepper pasta recipe, first wash the peppers, remove the top, seeds and white skin.
Step 2) - Cut the peppers into small pieces and set aside. Wash and halve the tomatoes as well.
Step 3) - Pour the extra virgin olive oil into a large non-stick frying pan and sauté the garlic cloves for about one minute. The pan needs to be large because it will also hold the pasta for seasoning. Add the peppers and tomatoes. Season to taste with salt and pepper.
Step 4) - Add a few basil leaves, reserving some for the finished dish. Cook over medium heat for about 15 minutes, stirring occasionally.
Cook the Pasta
Step 5) - Meanwhile, bring a pot of salted water to a boil to cook the pasta. When the pepper sauce is ready, add the pasta to the boiling water. Cook until al dente.
Step 6) - While the pasta is cooking, pour the cooked peppers and tomatoes into the container of an immersion blender. If you like, you can remove the garlic cloves. But cooked garlic is not indigestible and adds more flavor to the sauce. Blend until you have a velvety, creamy pepper sauce.
Season and Serve
Step 7) - Drain the pasta al dente and add to the pan in which you cooked the peppers. Pour over the creamy pepper sauce and mix well. Set some of the pepper sauce aside. Serve with another spoonful of sauce and a fresh basil leaf on top.
YOU MUST ALSO TRY:
- Italian stuffed peppers (Peperoni ripieni)
- Peperonata Recipe
- Roman-style chicken (Pollo alla Romana)
Storage
I recommend eating the creamy red pepper pasta as soon as it is ready.
You can store it in the refrigerator for up to one day, sealed in an airtight container, in case there are leftovers.
You can prepare the pepper sauce in advance and store it in the refrigerator for up to one day.
Freezing is not recommended.
Creamy Red Pepper Pasta: Some Variations
Creating a delicious and versatile creamy red pepper pasta can be an exciting culinary adventure. Here are variations of the recipe, tailored to different tastes and preferences:
- Fresh egg pasta: Tagliatelle or tagliolini are perfect for a creamier texture. Their absorbent nature makes them ideal for holding the rich, creamy sauce.
- Short Pasta: Shapes like penne, fusilli or farfalle are great for this dish. They hold the cooking well, so the pasta can be enjoyed hot or cold, perfect for summer dishes.
- Red peppers: The most appropriate and traditional choice for a sweet flavor.
- Yellow Peppers: A great alternative or addition to red peppers for a milder, sweeter flavor.
- Parmigiano Reggiano: Grated on top for a nutty and rich finish.
- Ricotta Salata: Provides a salty, crumbly alternative that contrasts nicely with the creamy sauce.
- Fresh Ricotta: Adding fresh ricotta to the sauce creates an even creamier and more delicate dish.
- Cream or butter: Do NOT add cream or butter to the sauce to add any extra richness to the dish.
- Chili Pepper: For those who like a kick, adding a chili pepper while the sauce is cooking adds a pleasant heat that balances the creaminess.
Recipe Card
Creamy Red Pepper Pasta
Ingredients
- 320 g whole wheat spaghetti, or the pasta of your choice ¾ pound
- 400 g red bell peppers 2 big
- 150 g ripe cherry or grape tomatoes tomatoes 15-20 tomatoes
- 2 cloves garlic
- 5 basil leaves
- 4 tablespoons olive oil extra virgin
- salt to taste
- black pepper to taste
Instructions
- Wash the peppers, remove the top, seeds and white skin.
- Cut the peppers into small pieces and set aside. Wash and halve the tomatoes as well.
- Pour the extra virgin olive oil into a large non-stick frying pan and sauté the garlic cloves for about one minute. Add the peppers and tomatoes. Season to taste with salt and pepper.
- Add a few basil leaves, reserving some for the finished dish. Cook over medium heat for about 15 minutes, stirring occasionally.
- Bring a pot of salted water to a boil to cook the pasta. When the pepper sauce is ready, add the pasta to the boiling water. Cook until al dente.
- While the pasta is cooking, pour the cooked peppers and tomatoes into the container of an immersion blender. Blend until you have a velvety, creamy pepper sauce.
- Drain the pasta al dente and add to the pan in which you cooked the peppers. Pour over the creamy pepper sauce and mix well. Set some of the pepper sauce aside. Serve with another spoonful of sauce and a fresh basil leaf on top.
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