This Cream of peppers recipe is not for the more common soup, but is a wonderfully tasty sauce and its creamy consistency makes it ideal with the penne: with some (but crucially not all) of the sauce finding its way into each penna.Cooking PastaMy golden rule for cooking pasta properly is to use 1 litre/2 pints of water for every 100g/3½ oz of pasta! Don’t bother adding ANY oil (it has better uses) to prevent pasta from sticking: it is the quantity of water and regular stirring that will ensure pasta doesn’t stick.This Cream of peppers recipe was written by Sara Danesin – UK MasterChef Finalist 2011 – for Garofalo pasta, and we are most grateful to have her send it to Kitchen Geekery too.
- 1 yellow bell pepper (diced)
- 1 red bell pepper (diced)
- 1 shallot (finely chopped)
- 1 tbsp oregano
- 100 g parmigiano (grated)
- 4 tbsp extra virgin olive oil
- 400 g garofalo penne rigate
- Place oil and shallots in a frying pan and sauté gently making sure shallots don’t brown (as they become bitter).
- Add the peppers and sauté until very tender; if the mix becomes too dry add some boiling water (a glass will do).
- Season to taste (please remember that extra salt will go in with the parmigiano, so don’t overdo it).
- Place the sauce in a food processor and blitz to a cream, then add the oregano.
- To cook the pasta, use a large capacity pan and bring to the boil 4 litres/1 gallon of water, add salt and then the pasta.
- Place the sauce on the drained pasta, stir well and add plenty of grated parmigiano. You may wish to add a splash of extra virgin olive oil.
- Serve at once and enjoy this most flavour-some, light and inexpensive dish.
If you love Italian food, you might find our article about Italian Food Terms useful.