Italian
Pasta with Bell Pepper Sauce
by Casa Pappagallo · 705K subscribers on YouTube
A simple yet delicious pasta dish with a rich bell pepper sauce, made with fresh ingredients. The sauce is slow-cooked to bring out the natural sweetness of the peppers, then partially blended for a creamy texture while keeping some chunky pieces. Finished with fresh basil and optional Parmesan.
- Cook
- 45 min
- Servings
- 4
- Difficulty
- easy
Ingredients
9 items- Bell PeppersAbout 3-4 medium bell peppers, any color
- 1 pcsOnionMedium-sized onion
- 1 pcsGarlicOne clove, optional to leave in after cooking
- Olive OilExtra virgin olive oil, generous drizzle
- BasilA handful of fresh basil leaves, divided
- 400 gPeeled TomatoesCanned peeled tomatoes, roughly crushed
- SaltTo taste
- 400 gPastaAny short pasta like sedani, penne, or spaghetti
- Parmigiano Reggiano(optional) — Grated, to serve
Method
- Clean the bell peppers: remove the white filaments and seeds, then slice them thinly. For safety, slice from the inside if using a smooth blade, or from the skin side if using a serrated knife.
- Slice one onion thinly.
- Heat a generous amount of olive oil in a large pan over medium heat. Add one clove of garlic and a few basil leaves to infuse flavor.
- Add the sliced onion and cook until softened, but not caramelized.
- Add peeled tomatoes, roughly crushed by hand, and let them heat through until bubbling.
- Add the sliced bell peppers and salt. Reduce heat to low, cover, and simmer for about 40 minutes, checking occasionally. Add a splash of water if the sauce seems too dry.
- Once the peppers are tender, remove the garlic clove (or leave it if you prefer a stronger flavor). Transfer half of the sauce to a blender and blend until smooth, leaving the rest chunky.
- Bring a large pot of salted water to a boil. Cook the pasta (e.g., sedani or spaghetti) until 1 minute shy of al dente.
- While the pasta cooks, return the blended and unblended sauce to the pan and reheat. Add the cooked pasta directly into the sauce.
- Toss the pasta with the sauce over low heat, adding a few fresh basil leaves torn by hand. If desired, finish with grated Parmesan cheese and serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
