Best Sweet Pepper Pasta Recipes

SWEET PEPPER PASTA

Steps:

• Cook the pasta according to pack instructions.
• Meanwhile, heat the oil in a large pan, then fry the onion over a medium-high heat for 5-6 mins, stirring occasionally, until golden and softened. Stir in the garlic and cook for a further 2-3 mins. Drain the peppers, reserving their juice, then stir into the onion. Cook for 2-3 mins to heat through. Blitz the mixture in a food processor, with 75ml/2½fl oz reserved juice from the peppers and 75ml/2½fl oz cooking liquid from the pasta, to make a chunky sauce.
• Drain the pasta and return it to the pan. Add the pepper mixture, then season to taste. Toss with the rocket or watercress while still hot, so it just begins to wilt, then serve.

SWEET PEPPER PASTA TOSS WITH KALE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
• In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

BAKED PASTA WITH TOMATO, RED PEPPER, AND SWEET ITALIAN SAUCE

Steps:

• Sauce-in a large, deep skillet (the author uses a deep flameproof casserole, but I never cook on the stovetop in a casserole pan), heat the oil over med-high heat.
• Cook the sausage meat, breaking up the meat with a spoon, for about 5 minutes, or until no pinkness remains.
• Drain of most of the fat.
• Add the mushrooms and saute for 4 minutes.
• Add the garlic and saute for 1 minute.
• Add the marinara sauce and red peppers, reduced heat to medium, and simmer for 5 minutes, or until the sauce begins to thicken.
• Add the cream, season with salt and pepper, and stir to combine.
• Cook for 3-5 minutes, or until the sauce begins to thicken.
• Taste and adjust for seasonings.
• Preheat the oven to 375°.
• Oil a 13 x 9 inch baking dish.
• Bring a large pot of water to a boil.
• Salt the water, add the pasta, and cook over high heat for 10-11 minutes, OR until al dente; drain well.
• In a medium bowl, combine the cheeses.
• Combine the pasta with the sauce in the pan; add 1 cup of the blended cheeses and arugula leaves, mixing well to combine.
• Spoon the mixture into the prepared dish and evenly sprinkle with the remaining cheese.
• Bake for about 30 minutes, or until the sauce begins to bubble and the cheese is browned.
• Serve immediately.

ROASTED SWEET PEPPER PASTA SALAD WITH HERBS AND FETA

Steps:

• Heat oven to 450°. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place bell peppers and onion in single layer in pan. Spray vegetables with cooking spray. Bake uncovered 15 to 20 minutes or until vegetables are lightly browned and tender.
• Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain.
• Toss bell peppers, onion, pasta and remaining ingredients in large bowl. Serve immediately, or refrigerate 1 to 2 hours.

SWEET PEPPER PESTO PASTA

Steps:

• Preheat oven to 350°. Toss peppers with oil and garlic powder; spread evenly in a greased 15x10x1-in. pan. Roast until tender, 10-15 minutes. Cool slightly., Cook pasta according to package directions. Drain; rinse with cold water and drain. Place in a large bowl., Stir in pesto, olives and peppers. Refrigerate, covered, until serving. Sprinkle with cheese.

PICK-A-PEPPER PASTA (BUCATINI WITH HOT AND SWEET AND PICKLED PEPPERS SAUCE)

Steps:

• Heat a deep skillet or Dutch oven with the EVOO, 2 turns of the pan, over medium-high heat. Add the guanciale and brown until lightly crisp. Add the garlic, bell pepper, cubanelles, onions and fresno peppers, and cook until tender, 7 to 8 minutes. Add the pickled peppers and a big splash of their juice, about 2 tablespoons, and deglaze the pan - hold your head back or you'll really clean out your sinuses. Add the tomatoes and crush up a bit, then stir in the passata and basil. Simmer to thicken 30 minutes or so. Add the parsley, season with salt and pepper. Cool and store for a make-ahead meal. Reheat over medium flame.
• To serve: While the sauce heats, bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. Reserve a ladle of the starchy cooking water and drain. Toss the pasta with the butter and half the sauce. Add a little starchy water if too thick. Serve the pasta in shallow bowls, topped with the remaining sauce and pecorino cheese.

SWEET PEPPER PASTA TOSS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Arrange peppers and garlic on the baking sheet and drizzle with olive oil. Roast 30 minutes in the preheated oven, or until soft and lightly browned.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, toss cooked pasta with peppers, garlic, parsley, goat cheese and capers. Season with salt and pepper and sprinkle with Parmesan cheese to serve.

SWEET & SPICY ROASTED RED PEPPER PASTA SAUCE

Steps:

• 1. Place the tomatoes in a large stock pot. Smash the tomatoes with a potato masher or just use your hands. Add the chopped roasted red pepper and mash some more. Add the remaining ingredients and place over high heat.
• 2. Bring to boil. Reduce the heat and simmer for about 20 minutes smashing and stirring occasionally until reduced and thicken. Taste and adjust for salt.
• 3. Serve over pasta of choice and garnish with freshly grated Parmigiano Reggiano

SWEET POTATO AND RED PEPPER PASTA

Steps:

• Bring a large pot of water to boil and cook pasta until just tender, 4 to 5 minutes, or according to package directions.
• Meanwhile, place 1 tablespoon oil and garlic in a large skillet.
• Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes.
• Add sweet potato, bell pepper, tomatoes and water (or broth) and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes.
• Remove from heat; cover and keep warm.
• Drain the pasta, reserving 1/2 cup of the cooking water.
• Return the pasta to the pot.
• Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine.
• Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.

SWEET POTATO AND RED PEPPER PASTA

Steps:

• 1. Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions. 2. Meanwhile, place 1 Tbsp oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant. Add sweet potato, bell pepper, tomatoes and water and cook stirring occasionally, unitl the bell pepper is tender crisp, 5 - 7 minutes. Remove from the heat; cover and keep warm. 3. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remianing 1 Tbsp oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese: toss to combine. Add the reserved pasta water, 2 Tbsp at a time, to achieve the desired consistency.

SWEET POTATO & RED PEPPER PASTA

Steps:

• Bring large pot of water to boil; cook pasta until just tender, 4-5 minutes or as package directs. Meanwhile place 1 tbs oil and garlic in large skillet. Cook over medium heat, stirring occasionally, until garlic is sizzling (2-5 minutes). Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until bell pepper is tender-crisp (5-7 minutes). Remove from heat; cover and keep warm. Drain pasta, reserving 1/2 cup of cooking water. Return pasta to pot. Add vegetable mixture, remaining 1 tbs oil, parsley, tarragon, vinegar, salt and cheese; toss to combine. Add reserved pasta water, 2 tbs at a time, until desired consistency reached.