Bucatini alla Crema di Peperoni Rossi con Piselli (Bucatini with Red Pepper Cream Sauce and Peas)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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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)
Description
This Bucatini alla Crema di Peperoni Rossi con Piselli recipe features bucatini pasta coated in a creamy red bell pepper sauce enhanced by garlic and fresh peas. The preparation starts with sautéing garlic and peas for a tender base. A mixture of olive oil, garlic, diced red bell pepper, and hot pepper (optional) is cooked and combined with chicken stock and parsley, simmered until reduced. Heavy cream and butter are added to achieve a rich, velvety sauce. The bucatini is cooked until al dente and combined with the sauce to coat each strand evenly. The peas contribute a gentle sweetness and bright texture that complements the smooth, creamy sauce. The dish balances acidity and richness, making for a comforting pasta meal. A sprinkle of fresh parsley adds a fresh herbaceous note at serving.
Serve this bucatini pasta hot, with a simple green salad or crusty bread to enjoy the sauce fully. It makes a flavorful vegetarian-friendly dinner when the chicken stock is replaced or omitted. The sauce’s balance of gently sautéed peppers and cream creates a luxurious yet approachable pasta experience.
The recipe notes mention that peas can be omitted if preferred, allowing flexibility based on available ingredients or taste. Using good quality olive oil and fresh garlic enhances the sauce’s depth. Stir the sauce during cooking to prevent sticking and to integrate the butter smoothly. The hot pepper is optional and can be adjusted to taste, providing a mild heat that balances the creaminess.
Ingredients
- 1 lb bucatini pasta 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 pea (fresh or frozen, preferably organic)
Pepper & Garlic Mixture:
- 3 Tbsp extra virgin olive oil (Lucini)
- 1 large red bell pepper fresh, diced, preferably organic, sweet
- 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 butter top quality, cut into smaller pieces, unsalted
- 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
- Peas can be left out if you prefer a simpler cream sauce.
- Use fresh garlic and good quality olive oil for a richer flavor in the sauce.
- Adjust the amount of hot pepper to control the heat level of the dish.
- Stir butter into the sauce gently to ensure a smooth finish without separation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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