Bucatini alla Crema di Peperoni Rossi con Piselli (Bucatini with Red Pepper Cream Sauce and Peas)
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
5
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Calories
691 kcal
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Course
Main Course
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Cuisine
Italian
Bucatini alla Crema di Peperoni Rossi con Piselli (Bucatini with Red Pepper Cream Sauce and Peas)
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One of the tastiest pasta sauces that you'll ever have, made with red peppers (sweet) and cream.
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Ingredients
- 1 lb Bucatini (good quality- or penne, rigatoni or orrechiette)
Peas & Garlic Mixture:
- 1 ½ Tbsp extra virgin olive oil (good quality)
- 1 clove garlic (fresh, crushed)
- ¾ cup peas (fresh or frozen, preferably organic)
Pepper & Garlic Mixture:
- 3 Tbsp extra virgin olive oil (Lucini)
- 1 large sweet red pepper (fresh, diced, preferably organic)
- 2 cloves garlic (fresh, minced)
- ⅛ tsp hot pepper (fresh or dried, to taste, optional- I like cayenne and added a small, fresh pepper)
- 2 tsp Italian parsley (fresh, organic, chopped)
- ⅔ cup chicken stock (homemade or good quality)
- ¼ cup unsalted butter (top quality, cut into smaller pieces)
- ¾ cup heavy whipping cream (organic)
- ⅛ tsp kosher salt (or sea salt to taste)
- ⅛ tsp white pepper (to taste)
- ¼ tsp parsley (as needed, to garnish)
Instructions
- Prepare a large pot of salted water to cook the pasta; begin to heat the water over low heat. In a small saute pan, heat 1 ½ tablespoons Lucini extra virgin olive oil, add crushed garlic and the peas. Saute for a few minutes until the peas are cooked; add a little salt and set aside.
- Put the 3 tablespoons of extra virgin olive oil, minced garlic and diced red pepper in a frying pan over medium heat (add the hot pepper, if using).
- Sauté for about 5 minutes, then add the chopped parsley, continue to cook for about 30 seconds, then add the chicken stock. (Can I tell you that the aroma that will fill your kitchen, at this point, is reason enough to make this recipe!)
- Let simmer over high heat, until the liquid is reduced by about half; then add the cream and continue to cook for 3 to 4 minutes.
- At this time, bring the water to a rolling boil, then add the bucatini. Cook for 7 minutes, as directed on the package.
- After the cream sauce has thickened, add the butter, swirling the pieces into the sauce, until completely melted. Taste the sauce and add salt, if needed, and some white pepper.
- Remove from heat. Transfer the red peppers and cream sauce to deep container, and create a smooth sauce by using an immersion blender (traditional blender may also be used.)
- Drain the pasta; return to the pot. Add the peas and sauce, and stir to combine evenly. Garnish with chopped parsley, or sprigs of parsley, and serve immediately.
Notes
- Feel free to omit the peas.
Nutrition Information
Show Details
Serving
1
Calories
691kcal
(35%)
Carbohydrates
76g
(25%)
Protein
15g
(30%)
Fat
37g
(57%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
0.4g
Cholesterol
66mg
(22%)
Sodium
123mg
(5%)
Potassium
403mg
(12%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
2008IU
(40%)
Vitamin C
52mg
(58%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 691kcal | 35% |
| Carbohydrates | 76g | 25% |
| Protein | 15g | 30% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 66mg | 22% |
| Sodium | 123mg | 5% |
| Potassium | 403mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2008IU | 40% |
| Vitamin C | 52mg | 58% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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