Pasta With Capsicum Cream

A community recipe by arista

Not tested or verified by Nigella.com

Introduction

This is a really easy and quick pasta sauce that makes a nice change from tomato sauce or pesto. It's from Stefano de Pieri's 'A Gondola on the Murray' and is easy to adapt to what you have around the kitchen, eg I made it without the onion and cheese, and with dried basil, and it was still v tasty. It's quite rich because of the cream, and would work well as a starter/entree as well as a main.

Ingredients

Serves: 2

Metric Cups

1 onion (chopped)
2 cloves garlic (chopped)
4 tablespoons olive oil
5 red peppers (fleshy, sliced and seeds removed)
basil leaves (a few)
250 millilitres chicken stock
125 millilitres cream
350 grams farfalle pasta (or penne pasta)
125 millilitres grana padano cheese (grated)

1 onion (chopped)
2 cloves garlic (chopped)
4 tablespoons olive oil
5 red bell peppers (fleshy, sliced and seeds removed)
basil leaves (a few)
9 fluid ounces chicken broth
4 fluid ounces cream
12⅜ ounces farfalle pasta (or penne pasta)
4 fluid ounces grana padano cheese (grated)

Method

Pasta With Capsicum Cream is a community recipe submitted by arista and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook onion and garlic in olive oil until transparent.

Add capsicums, basil and stock, and cook with lid on for 15 mins or until soft.

Puree in a blender, return to the pot and add the cream.

Warm this while you cook the pasta.

Drain, add to the sauce, add cheese and serve at once with black pepper.

Cook onion and garlic in olive oil until transparent.

Add capsicums, basil and stock, and cook with lid on for 15 mins or until soft.

Puree in a blender, return to the pot and add the cream.

Warm this while you cook the pasta.

Drain, add to the sauce, add cheese and serve at once with black pepper.