5.0 from 42 votes
Bucatini alla Crema di Peperoni Rossi con Piselli (Bucatini with Red Pepper Cream Sauce and Peas)
One of the tastiest pasta sauces that you'll ever have, made with red peppers (sweet) and cream.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 5
Calories: 691 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
Notes
- Feel free to omit the peas.
Nutrition Information
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
% 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.