Bucatini alla Crema di Peperoni Rossi con Piselli (Bucatini with Red Pepper Cream Sauce and Peas)

Bucatini with red pepper cream sauce is a wonderful dish to serve for a weeknight or for a special occasion. You’ll want to eat the sauce with everything!

If you’ve been following my blog for any length of time, you probably already know what I’m going to say before I tell you about this recipe: USE ONLY THE BEST, TOP QUALITY INGREDIENTS YOU CAN FIND.

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I won’t stop saying this either, because it cannot be stressed enough: the ingredients you use determine the outcome of your dish. So, do you want “mediocre” or do you want  “phenomenal”? Whether you’re making pizza, a roast dinner, or a luscious dessert, it’s equally as important.

This pasta dish has been on my mind for years, but I’ve never actually done anything about it, until now. Sometimes you need a push, or a gentle ‘shove’ to do something.

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So what was the reason which “pushed” me to make this recipe? A friend sent me an email about Delverde’s recipe challenge, where the two winners will travel to New York City for a La Cucina Italiana (my favorite food magazine) event, and have their recipes printed in the magazine!

This lamb dish is the recipe that gave me the idea for the sauce on pasta.

HELLO! That’s a little bit of incentive for me, right? Well, I’ve made the pasta and sauce now, and I could kick myself for not doing it sooner. It actually tastes even better than I’d ever imagined, and it’s fresh and full of flavor, and really simple to make!

In case you don’t know, bucatini is like a thick spaghetti with a hole in the center; it’s not massively popular in the US, which is why I chose to use this type of pasta. Don’t compromise on great flavor by using inferior quality ingredients.

The sauce I created is made from sweet red peppers, with added chicken stock, butter and fresh cream, the flavor will truly make you sit up and pay attention! It’s a unique, yet heavenly, tasty cream sauce which will make you want to lick your plate (just make sure no one’s watching)! I also love using red peppers for this roasted red pepper antipasto salad and crostini.

Bucatini alla Crema di Peperoni Rossi con Piselli
(Bucatini with Red Pepper Cream Sauce and Peas)

original recipe by Christina Conte               serves 6 to 8

FULL PRINTABLE RECIPE BELOW

Ingredients

• 1 lb box of good quality bucatini (or penne, rigatoni or orecchiette)
• 1 clove of fresh garlic, crushed
• 1 tbsp Lucini extra virgin olive oil
• 3/4 cup (6 oz) fresh or frozen peas (preferably organic)
• 1 large, fresh, sweet red pepper, diced (preferably organic)
• 3 tbsp Lucini extra virgin olive oil
• 2 cloves of fresh garlic, minced
• 2/3 cup (5 oz) homemade or good quality chicken stock
• 2 tsp organic, fresh Italian parsley, chopped
• 1/4 cup (2 oz) top quality, unsalted butter, cut into smaller pieces
• 3/4 cup (6 oz) organic, heavy whipping cream
• salt (Kosher or sea salt) and white pepper
• (optional: fresh or dried hot pepper to taste-I like cayenne and added a small, fresh pepper)
• parsley to garnish

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 1/2 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 the bucatini with red pepper cream sauce with chopped parsley, or sprigs of parsley, and serve immediately.

BUON APPETITO!

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And if you love bell peppers, try this really unique way of eating a bell pepper!

Bucatini alla Crema di Peperoni Rossi con Piselli (Bucatini with Red Pepper Cream Sauce and Peas)

Servings: 5

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

One of the tastiest pasta sauces that you'll ever have, made with red peppers (sweet) and cream.

5 from 14 votes

Print Rate Pin

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)

US Customary - Metric

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

Serving: 1 | Calories: 691kcal | Carbohydrates: 76g | Protein: 15g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 123mg | Potassium: 403mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2008IU | Vitamin C: 52mg | Calcium: 58mg | Iron: 2mg

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Author: Christina Conte

Course Pasta and Rice

Cuisine Italian

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