Chifferi Pasta in Roasted Bell Pepper Sauce

Pasta is a staple food of Italian Cuisine. There are 'n' number of pastas available these days. Also many types of sauces can be used to prepare it. 

Since I love Bell peppers, I thought why cant i prepare a sauce using it. So browsing the internet, I found a quick n easy recipe for the sauce.

I have made some changes in the recipe.

Recipe Source : click here

             

Step by step method :

Cook the pasta according to the package directions. Drain well.

Roast Bell peppers and tomatoes till d skin turns black. Allow it to cool. Then remove the peel of bell peppers and tomatoes and roughly chop them. Keep it aside.

In a vessel, add vegetable stock cube and 1 cup of water and allow it to boil. Vegetable stock will be ready. Keep it aside.

Now, add the oil and butter to a pan over medium-high heat and melt the butter. Add the garlic and onions and sauté for 2 to 3 minutes. Add the chopped peppers and tomatoes and cook until hot for 2 to 3 minutes. Switch off the flame and allow it to cool.

Transfer the contents of the pan to a blender. Puree the mixture. (There should be small bits of peppers remaining).

In d same pan, add butter. Once it melts, add chopped capsicum and sauté for a while. Now add sweet corn and sauté for a minute. Now pour the pepper puree. Add in the milk and stir to combine.Add the stock, salt, black pepper powder and dry herbs, and stir until heated. Add the coriander leaves and basil and stir to combine. Taste and adjust the seasoning if you need.

Add the cooked and drained pasta and then stir it together to coat the pasta.

Serve in a bowl. Garnish with cheese and fresh coriander leaves and basil. :)

Recipe card :

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Chifferi Pasta in Roasted Bell Pepper Sauce

Yield: 4 servings

Author: Namitha Shenoy

Prep time: 20 MCook time: 15 MTotal time: 35 M

pasta in roasted bell pepper sauce

Ingredients:

• Pasta – 3 cups (Any of ur choice. I used Chifferi Rigati)
• Olive oil – 1 tsp
• Butter – 1 Tbsp + 1 tsp
• Garlic cloves (crushed) – 4
• Onion (medium, finely chopped) – 1
• Bell peppers – 2 (I used yellow and red ones. Actual recipe uses only red peppers)
• Tomatoes (small) – 2
• Capsicum – 1
• Sweet corn (blanched) – 1 cup
• Vegetable stock – 1 cube
• Salt to taste
• Black pepper powder – 1 tbsp
• Milk – ½ cup (Actual recipe uses heavy cream)
• Mixed dry herbs – 1 tsp
• Fresh coriander leaves – 2 tbsp + more for garnishing
• Fresh basil (chopped) – 1 tbsp + more for garnishing
• Grated Cheese – 1 tbsp (Actual recipe uses Parmesan,I used jus for garnishing)

Instructions:

1. Cook the pasta according to the package directions. Drain well.
2. Roast Bell peppers and tomatoes till d skin turns black. Allow it to cool. Then remove the peel of bell peppers and tomatoes and roughly chop them. Keep it aside.
3. In a vessel, add vegetable stock cube and 1 cup of water and allow it to boil. Vegetable stock will be ready. Keep it aside.
4. Now, add the oil and butter to a pan over medium-high heat and melt the butter. Add the garlic and onions and sauté for 2 to 3 minutes. Add the chopped peppers and tomatoes and cook until hot for 2 to 3 minutes. Switch off the flame and allow it to cool.
5. Transfer the contents of the pan to a blender. Puree the mixture. (There should be small bits of peppers remaining).
6. In d same pan, add butter. Once it melts, add chopped capsicum and sauté for a while. Now add sweet corn and sauté for a minute. Now pour the pepper puree. Add in the milk and stir to combine.Add the stock, salt, black pepper powder and dry herbs, and stir until heated. Add the coriander leaves and basil and stir to combine. Taste and adjust the seasoning if you need.
7. Add the cooked and drained pasta and then stir it together to coat the pasta.
8. Serve in a bowl. Garnish with cheese and fresh coriander leaves and basil.

Notes:

Add cheese to the sauce for more creaminess.

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