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Home Budget recipe: Creamy pasta with bell pepper and tomato

Budget recipe: Creamy pasta with bell pepper and tomato

Budget Vegetarian Quick Weeknight Pasta Italian

This pasta is proof that you can put a really tasty plate on the table for little money. Soft bell pepper, ripe tomatoes and a splash of heavy cream come together into a sauce that delivers without you standing at the stove for an hour. Ideal for weeknights, but also great to share on a lazy Sunday. Serve it in wide pasta plates so the sauce doesn't run over the edge and you can really scoop.

x_ckl_recipe_markerBudget recipe: Creamy pasta with bell pepper and tomato Creamy pasta with roasted bell pepper and tomato: quick, cheap and surprisingly flavorful. Perfect for a weeknight. How to make creamy pasta with bell pepper and tomato? Main course Italian-inspired 4 servings 10 min 30 min

Bring a large pot of generously salted water to a boil. Use plenty of salt — this is the only time you season the pasta from the inside.
Cut the bell peppers into thin strips about half a centimeter wide. Halve the cherry tomatoes. Peel and finely chop the garlic. Uniform pieces ensure everything cooks at the same rate.
Heat the olive oil in a large frying pan over medium heat. Add the bell pepper strips and cook them 7 to 8 minutes, stirring occasionally, until they soften and develop a light golden-brown at the edges. That slight caramelization gives the sauce its sweetness.
Add the garlic and cherry tomatoes and cook for another 3 to 4 minutes over medium heat. Press the tomatoes lightly with a wooden spoon so they release their juices. That liquid forms the base of the sauce.
Meanwhile cook the pasta according to the package instructions, but take it off the heat 1 minute before the indicated time. It will finish cooking in the sauce. Scoop out a generous ladle of pasta cooking water before draining and save it.
Reduce the heat under the frying pan and add the heavy cream to the pepper-tomato sauce. Stir well and let the sauce simmer gently for 3 minutes until slightly thickened. Season with salt, black pepper and the smoked paprika.
Add the drained pasta directly to the pan with the sauce. Stir well and add a splash of the reserved pasta water if the sauce feels too dry. The starch in the pasta water helps the sauce cling to the pasta.
Divide the pasta among deep plates and grate fresh Parmesan over it. Garnish with a few fresh basil leaves and serve immediately.

Budget Vegetarian Quick Weeknight Pasta Italian 350 g penne or rigatoni 2 red bell peppers 250 g cherry tomatoes 3 cloves of garlic 150 ml heavy cream 2 tbsp olive oil 1 tsp smoked paprika 50 g Parmesan cheese, grated 1 handful fresh basil Salt and black pepper to taste Large cooking pot Large frying pan Cutting board Chef's Knife Grater Wooden spoon Colander Pasta plates pasta-bowls Chef's knife chefs-knives Chopping Board chopping-board Frying Pan frying-pan Cookinglife Pasta Plates Delice Blue ø 23 cm - 6 pieces Cookinglife ["Pastabord"] Alessi Deep Plates All-Time ø 22 cm - 4 pieces - Guido Venturini - AGV29/2 Alessi ["Deep plate"] Cookinglife Deep Plates / Pasta Plates Serene Green ø 23 cm - Pottery - 4 pieces Cookinglife Diep bord Cosy & Trendy Deep Plates / Pasta Bowls Moon White ø 19 cm - 4 Pieces Cosy & Trendy Diep bord Pappardelle with wild mushrooms and Parmesan foodies-pappardelle-with-wild-mushrooms-and-parmesan Pasta al limone with grilled zucchini foodies-pasta-al-limone-with-grilled-zucchini Pasta al Limone with Ricotta and Basil foodies-pasta-al-limone-with-ricotta-and-basil-1 Zucchini spaghetti bolognese foodies-zucchini-spaghetti-bolognese

Recipe

Budget recipe: Creamy pasta with bell pepper and tomato

Creamy pasta with roasted bell pepper and tomato: quick, cheap and surprisingly flavorful. Perfect for a weeknight.

Course	Main course
Kitchen	Italian-inspired
Servings	4 servings

Preparation time

Preparation time	10 min
Total	30 min

Equipment

Large cooking pot
Large frying pan
Cutting board
Chef's Knife
Grater
Wooden spoon
Colander

Ingredients

350 g penne or rigatoni
2 red bell peppers
250 g cherry tomatoes
3 cloves of garlic
150 ml heavy cream
2 tbsp olive oil
1 tsp smoked paprika
50 g Parmesan cheese, grated
1 handful fresh basil
Salt and black pepper to taste

How to make creamy pasta with bell pepper and tomato?

Bring a large pot of generously salted water to a boil. Use plenty of salt — this is the only time you season the pasta from the inside.
Cut the bell peppers into thin strips about half a centimeter wide. Halve the cherry tomatoes. Peel and finely chop the garlic. Uniform pieces ensure everything cooks at the same rate.
Heat the olive oil in a large frying pan over medium heat. Add the bell pepper strips and cook them 7 to 8 minutes, stirring occasionally, until they soften and develop a light golden-brown at the edges. That slight caramelization gives the sauce its sweetness.
Add the garlic and cherry tomatoes and cook for another 3 to 4 minutes over medium heat. Press the tomatoes lightly with a wooden spoon so they release their juices. That liquid forms the base of the sauce.
Meanwhile cook the pasta according to the package instructions, but take it off the heat 1 minute before the indicated time. It will finish cooking in the sauce. Scoop out a generous ladle of pasta cooking water before draining and save it.
Reduce the heat under the frying pan and add the heavy cream to the pepper-tomato sauce. Stir well and let the sauce simmer gently for 3 minutes until slightly thickened. Season with salt, black pepper and the smoked paprika.
Add the drained pasta directly to the pan with the sauce. Stir well and add a splash of the reserved pasta water if the sauce feels too dry. The starch in the pasta water helps the sauce cling to the pasta.
Divide the pasta among deep plates and grate fresh Parmesan over it. Garnish with a few fresh basil leaves and serve immediately.

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Pasta water is not an afterthought. That water is full of dissolved starch and makes the cream cling to the pasta instead of sinking to the bottom of the plate. So only discard it once the pasta is in the sauce and you're sure you have enough. Also give the bell pepper time in the pan. Seven minutes sounds long, but peppers taken off the heat too early give a watery, flat sauce. Patience pays off immediately in flavor.

Want to vary it? Add a handful of spinach at the last moment, or stir a tablespoon of tomato paste into the sauce for a more intense tomato flavor. You can also swap the heavy cream for coconut cream for a dairy-free version. Store leftovers for up to two days in the fridge in a sealed container. When reheating, add a small splash of water since the pasta soaks up the sauce as it cools. Freezing works less well because the cream can split when reheated.

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Related categories

Pasta plates

Chef's knife

Chopping Board

Frying Pan

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