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pasta con crema di peperoni recipe

Pasta con Crema di Peperoni (Creamy Bell Pepper Pasta)

A creamy Italian pasta made with sweet red and yellow bell peppers, onions, olive oil, and a touch of cream. The sauce blends into a silky, bright purée that coats every bite of pasta — simple, colorful, and comforting for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 people
Course: Main course / Dinner
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 large red bell peppers or 1 red + 1 yellow
  • 1 medium onion thinly sliced
  • 2 cloves garlic sliced
  • 2 tbsp extra-virgin olive oil
  • ¼ cup heavy cream or ricotta for a lighter option
  • ¼ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 12 oz 340 g pasta – farfalle, penne, or rigatoni
  • ½ cup reserved pasta water
  • Fresh basil or parsley for garnish
  • Optional: a few cherry tomatoes or roasted red peppers for extra depth

Method
 

Prepare the Vegetables
  1. Wash and slice the peppers and onion. Heat olive oil in a wide skillet over medium-low heat.
Soften Slowly
  1. Add onions and peppers to the pan with a pinch of salt. Stir gently and cover with a lid. Add a splash of water to keep them moist. Cook for 10–15 minutes until very soft — don’t let them brown.
Blend into Creamy Sauce
  1. Transfer the softened mixture to a blender. Add cream (or ricotta) and blend until smooth and glossy. Taste and adjust with salt and pepper.
Cook the Pasta
  1. Boil pasta in salted water until just shy of al dente. Reserve about ½ cup of pasta water before draining.
Combine Pasta and Sauce
  1. Return the blended sauce to the skillet. Add the pasta and a ladle of the reserved water. Toss over gentle heat until the sauce clings to the pasta.
Finish with Cheese
  1. Turn off the heat. Add grated Parmesan and stir until it melts into the sauce. If it’s too thick, loosen with another spoon of pasta water.
Serve and Enjoy
  1. Serve immediately in warm bowls. Top with fresh parsley or basil and a drizzle of olive oil.

Notes

  • Use only red, yellow, or orange bell peppers — green peppers are too bitter for this sauce.
  • Cream adds smoothness but not heaviness. You can use ricotta, mascarpone, or even pasta water instead.
  • The sauce can be made ahead and kept in the fridge up to 1 week. Reheat gently with a spoon of water before using.
  • Finish pasta directly in the sauce for the perfect silky texture — that’s the real Italian secret.
  • Add roasted peppers for a smoky twist or a small spoon of tomatoes for a rosso (red) version.