A simple and good first course that will win everyone’s palate thanks to the creamy bell pepper sauce.
- 2 red peppers
- 8 oz of rigatoni pasta
- 1 cup of tomato puree
- extra virgin olive oil to taste
- salt to taste
- pepper to taste
- basil leaves as needed
First prepare the peppers, washing them and cutting them into small pieces.
In a nonstick pan put the oil and start cooking them.
Season with salt to taste and after 5 minutes add the tomato puree (I had fresh homemade with basil already incorporated so if yours is just tomatoes add a few basil leaves).
Let it cook for another 15 minutes or so.
Meanwhile cook the pasta in plenty of salted water and keep it a little al dente.
When the sauce is ready, puree it with the blender so that it becomes a smooth cream.
Return the cream to the nonstick cooking pan (I use a wok), add a tablespoon of cooking water and then, once the pasta has been drained, add it to the sauce, sautéing it for a few minutes.
Plate and serve hot 😉
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