Pink Bell Peppers Sauce Pasta - Salsa Rosa di Peperoni

This sauce may do with any short type of pasta: fusilli, penne, tortiglioni, maccheroni.... I served "pipe" with the delicious sauce prepared with red bell pepper, tomato and cream.
One of the anvantages of this sauce that it adds some more vegetables to your diet even if you don't notice it....  




INGREDIENTS:
Servings: 2

160g short pasta
1 big red bell pepper
100ml tomato puree
100g thick cream
1pinch of sugar
salt
chilli
EVO oil


 
1. Roast red bell pepper in the oven, HERE you will find how to prepare it.


2. Bring water to boiling, salt it and cook pasta till "al dente". 

3. Meanwhile, blend peeled bell pepper into puree.

4. Pour some oil into a pan and add both bell pepper and tomato puree and 50ml of water, chilli to your taste, pinch of sugar and salt.
5. Cook the sauce over low heat for 5 minutes to reduce it a bit.

6. Add thick cream to the sauce and cook in for 5 more minutes over low heat till it gets thicker.

7. Drain pasta and add it to the sauce.



Serve the dish with some parsley chopped finely and added before serving.    

  

ENJOY !!! Buon Appetito!!! 

Roasted Bell Pepper

The first thing I would like to let you know is that in Italian the Bell Pepper or Capsicum is called Peperone, so PLEASE don't think that "Peperoni" is a type of spicy salami.... I had almost quarreled with a person who doesn't speak a word in Italian telling her what the word Peperoni means....aaaaah the world.... Someone called the salami as "Pepperoni: half "pepper" half "italianization"... 
So, today we prepare this beautiful vegetable in a roasted version. Roasted bell pepper is a great appetizer, can be served as a side dish or can be a part of different sauces.

INGREDIENTS:
Servings: 4

3-4 bell peppers
2 garlic cloves
salt
parsley
EVO oil

1. Wash well the bell peppers and leave them whole.
2. Put the whole bell peppers in a pan or on a oven tray covered with oven paper and cook in the oven at 250C.
3. After about half an hour or when the bell pepper's skin will become broun, turn them over for 90 degrees.

4. Keep cooking for about 20 minutes more. In any case you will see they are ready when the skin will become almost completely "burnt".

5. Take the bell peppers out of the oven and put then into a bread brown paper bag.
6. Wait till the peppers are cooled down.
7. Take them out of the bag and take away the stalks and the seeds. 
Note: You may keep the juice if you like it. You may add it to a plain tomato sauce to give extra flavour :-)

8. One by one start peeling the peppers. The skin will be very easy to remove. 
Note: The vapour produced by the peppers in a paper bag facilitates the skin removal. 

9. Cut the bell peppers into stripes and place them into a bowl.
10. Season them with some salt, chopped garlic, chopped parsley and some EVO oil. Or use them as a part of other recipes.

Note: You may put them in a sterilised jar and cover with hot, almost boiling oil, then keep in the fridge for many days or weeks...   
Note: You may also puree the roasted peppers and use it as a Sauce for pasta.... I'll post a recipe one day...