Pasta with bell pepper cream
Pasta with bell pepper cream is part of the pesto family. The creaminess comes with the adding of cooking water. Or with cream or milk. A very stylish fast dish. Excellent for beginners and gourmets.
- Prep Time 15 Minutes
- Cook Time 15 Minutes
- Total Time 25 Minutes
- Serves 4 People
- Calories 200 kcal
Ingredients
- 320 grams of short pasta, paccheri when available
- 1 red bell pepper
- 1 yellow bell pepper
- 60 cl of tomato sauce
- 1 clove of galic
- 60 grams of grated seasoned cheese
- 20 cl of olive oil
- Basil
- salt, chili pepper
Instructions
- Pot the water for your pasta to boil
- Bake the peppers for 5 minutes at 220 degrees
- Transfer the pepper in a bowl and cover for 10 minutes
- Peel the peppers
- Add tomato sauce, cheese, garlic and basil to the sauce
- Blend all the ingredients to a cream
- Transfer the fresh boiled pasta in a bowl
- Add the cream and half a ladle of cooking water
- Stir energetically
- Serve hot
Notes
Pasta with bell cream is an easy dish. Most of the outcome depends on the quality of the pepper.Regarding the cheese, one can add ricotta. Two to three spoons. This enhances the creaminess.The chili pepper is better served at the table. Use short pasta. The cream should coat your pasta. We advice a nice Sicilian wine for this dish. Finimondo by Cantine Carlo Pelligrino. A blend that matches the creaminess and pepper in general.
