Pasta Pepper Cream
A silky, velvety pepper cream that clings to every ridge of penne — proof that simple vegetables make the most luxurious sauces.
| Amount | Ingredient |
|---|---|
| 11 oz | 320 g Penne rigate |
| 2 large (14 oz) | 400 g Red bell peppers, seeded and diced |
| about 2 cups | 250 g Ramato tomatoes, coarsely chopped |
| 2 | 2 Garlic cloves, peeled and crushed |
| — | a handful Fresh basil leaves |
| 3 tbsp | 40 g Extra-virgin olive oil |
| — | — Fine salt, to taste |
| — | — Freshly ground black pepper, to taste |
Red bell peppers, slowly cooked with ramato tomatoes and aromatic basil, transform into a luscious, velvety cream in this rustic yet elegant pasta dish. The natural sweetness of the peppers is balanced by the gentle acidity of the ramato (copper-hued) tomatoes, while a whisper of garlic and black pepper rounds out the flavor. An immersion blender turns the humble sauté into a smooth, restaurant-worthy sauce that coats penne rigate perfectly — every ridge catching a bit of the creamy pepper cream. This is a celebration of peak-summer produce, requiring just a handful of ingredients and a single pan. It is the kind of weeknight dinner that feels like a special occasion, with minimal effort and maximum flavor.
Use spring or filtered water for best results.
Equipment
- Large pot for pasta
- Large skillet or sauté pan
- Chef's knife and cutting board
- Immersion blender (or stand blender)
- Wooden spoon
- Ladle
Preparation
Step 1 — Prepare the Vegetables (5 min)
Halve the red bell peppers, remove stems, seeds, and white pith, then dice into 1 cm pieces. Coarsely chop the ramato tomatoes. Peel and crush the garlic cloves.
Step 2 — Cook the Pepper Mixture (15 min)
Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the diced peppers and chopped tomatoes. Season with salt, black pepper, and a few basil leaves. Cook on medium-high heat for about 15 minutes, stirring occasionally, until the peppers are completely tender and the tomatoes have broken down. Add a splash of water if the mixture begins to stick to the pan.
Step 3 — Cook the Pasta (10 min)
While the peppers cook, bring a large pot of salted water to a boil. Add the penne rigate and cook until al dente. Reserve a ladle of pasta water before draining.
Step 4 — Blend and Combine (5 min)
Remove the garlic cloves from the pepper mixture. Using an immersion blender, blend the mixture directly in the pan until completely smooth. Return the pan to low heat and stir in a ladle of pasta water to loosen the cream to a silky consistency. Drain the penne and add directly to the pepper cream. Toss vigorously to coat every piece. If the sauce is too thick, add more pasta water. Serve immediately, garnished with fresh basil leaves.
Chef's Tips
- Ramato tomatoes have a distinctive copper color and balanced acidity — if unavailable, use ripe Roma or San Marzano tomatoes.
- Blend thoroughly for a velvety-smooth cream; a stand blender works too, but an immersion blender saves on cleanup.
- For a smoky depth, roast the peppers under the broiler or over a gas flame before dicing, then peel off the charred skin before cooking.
- Reserve extra pasta water — the sauce thickens as it sits, and a splash revives it perfectly at the table.
- For a touch of richness, swirl in a pat of butter after blending.
Common Mistakes
| Mistake | Fix |
|---|---|
| Sauce is too watery | Cook the pepper–tomato mixture a few extra minutes to concentrate flavors before blending |
| Lumpy, unblended sauce | Blend thoroughly with an immersion blender until perfectly smooth |
| Sauce is too thick after adding pasta | Add reserved pasta water a tablespoon at a time until the desired consistency is reached |
| Peppers are undercooked | Dice them small (1 cm) and cook the full 15 minutes until completely tender |
| Cream separates or looks grainy | Blend while still hot and add pasta water gradually to re-emulsify |
Related Recipes
Pasta con Crema di Barbabietola e Gorgonzola (#177), Penne al Ragù di Verdure (#119), Pasta con Zucchine (#121)
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📸 Photo Reference
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— Cucina d'Inganno 🍝
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.