This is a recipe I make when I have roasted red peppers made, which are one of my staple ingredients. Once the peppers are roasted, this sauce comes together quickly and easily. Here’s how.
1—2 roasted red bell peppers, sliced into quarters
80 to 100 grams of dried pasta for person for a main dish
1 small onion, roughly diced
1—2 cloves of garlic
Olive oil
Cream — 1/8 to 1/4 cup
Heat some olive oil (about a tablespoon or two) in a medium saucepot over medium heat.
Add the diced onion and sauté until soft and lightly browned, about 8 minutes.
Add the minced garlic and sauté for another minute.
Add the sliced roasted red peppers to the pot.
Purée the ingredients in the sauce in the pot using an immersion blender.
Stir in cream to taste — just enough to make the sauce creamy without diluting the flavor of the roasted peppers.
Season with sea salt & freshly ground black pepper.
Cook the pasta al dente and reserve about a ladle full of the pasta water before draining.
Add the cooked pasta to the pot with the sauce and mix well. If the sauce is too thick, add the reserved pasta water a half-tablespoon at a time. The starch in the pasta water helps the sauce cling to the pasta.
Serve as a primi piatti or main dish and enjoy!
An immersion blender is a handy kitchen tool that’s easy to clean. If you don’t have one, you can purée the sauce in a food processor or blender.
If you don't have the exact ingredients, you can modify this recipe with what you have on hand. Here are some ideas:
I made this version on vacation with what I had on hand.
Capellini pasta
1 roasted red pepper and 1 yellow pepper
1/2 onion
2 cloves of garlic
1/4 cup of half cream and half milk
Basil and crushed red pepper
Sea salt & freshly ground pepper
