Time 22m Yield 4 servings. Number Of Ingredients 12 Steps:
Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,
Time 25m Number Of Ingredients 9 Steps:
Heat a large pot of salted water over high heat. When it’s boiling, cook the pasta according to package directions. Heat the olive oil in a large skillet or dutch oven. Add the onion and cook it for 5 minutes or until translucent. Then add the garlic and cook it for 30 seconds. Then add the red pepper and stir it in. Sprinkle the flour over the onions and stir continuously for 30 seconds. Add the milk and stir occasionally for 2 to 3 minutes or until it thickens. Then add 1/2 cup of the pasta water to the sauce and cook for another 2 minutes until the sauce thickens again. Remove the pot from the heat. Use an immersion blender or a blender to blitz the sauce so the bell pepper breaks down and the sauce is creamy. Add the sauce back to the pot. Add the parmesan cheese to the sauce and stir till it has melted. Divide the pasta between bowls and top with the optional additional parmesan and chopped basil.
Yield 6 Number Of Ingredients 9 Steps:
Cook pasta in a stock pot according to package directions. In a saucepan melt the butter over medium heat. Add in minced garlic and flour. Cook and whisk until it’s combined and starts to thicken. Add in cream, chicken broth, salt and pepper. Continue to cook and stir until the mixture thickens up. Reduce the heat to low and stir constantly as it thickens. Remove pan from heat and add in the Parmesan cheese and parsley. The cheese will begin to melt, so stir until all combined well. Drain the cooked pasta. Add the cheese mixture to the hot pasta. Stir until mixed together well. Sprinkle with additional cheese and parsley for serving.
Time 25m Yield 6 servings. Number Of Ingredients 12 Steps:
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute peppers in butter until crisp-tender. Add garlic; saute 1 minute longer. Combine cornstarch, broth and wine or additional broth until smooth; stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Remove from the heat; stir in the basil, salt and pepper. Drain pasta; toss with pepper mixture. Sprinkle with parsley.
More about “six pepper pasta recipes”
Yield 4-5 Number Of Ingredients 11 Steps:
Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling. Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn’t boil. Drain the cooked pasta and stir it together with the sauce. Add chopped parsley before serving.
