Pappardelle con crema di peperoni dolci

April 13, 2009


The name translates to "Pappardelle with cream of sweet bell peppers". I hope I got it right - anyone from Italy care to comment?


This was the second time I made pasta from scratch (meaning, the pasta itself) in my adult life. The first attempt was somewhat of a failure, both in the sauce department (beetroots, lemon juice and chili peppers. Way too much chili peppers) and in the pasta department (bad timing calculations and inexperience caused to pasta to come out too soft). This time, however, I hit it right on, producing one of the most successful pasta dishes in my arsenal so far.


Serves: 4




  • 4 servings of fresh pappardelle, homemade or bought

  • 10-12 sweet bell peppers, yellow, red or mixed

  • 1 small dried chili pepper (optional)

  • 6 cloves of garlic

  • 1 small branch of fresh rosemary

  • 1 small branch of fresh lemon thyme

  • 1/2 cup extra virgin olive oil

  • 1/2 cup cream or milk

  • 1/2 cup dry Martini or dry white wine

  • Freshly ground pepper

  • Salt




  • Roughly chop the bell peppers, chili pepper and garlic

  • In a large cooking pan or wok, heat the olive oil. When hot, add the chopped vegetables and the herbs. Stir for a few minutes until the vegetables have soften

  • Turn the heat up to maximum and add the Martini. Stir until most of it has evaporised, add salt to taste, turn the heat down and simmer for 15 minutes

  • Add the cream and reduce until the sauce has thickened, then turn the heat off

  • Cook the pasta al dente. While the pasta is cooking (should be 2-4 minutes), discard the herb branches and purée the sauce

  • When the pasta is ready, drain it, mix in the pan with the puréed sauce, season with ground pepper and parmesan cheese to taste and serve immediately

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