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You are here: Home / Mains / Pasta / Pasta Peperonata

Pasta Peperonata

January 9, 2023 By Lisa

Pasta Peperonata I LisaGCooks.com
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Pasta Peperonata

Here I present my recipe for the Italian Classic, Pasta Peperonata…. A pasta dish made with rich tomato sauce consisting of stewed sweet peppers and other yummy, aromatic veggies!

My life seems to be at the mercy of an ever-so-cruel running stopwatch that treats me like I’m it’s bit@h.

Honestly my schedule is jam-packed.

Half the time I don’t know whether I’m coming or going.

The other half I don’t know what day it is.

Then I centre myself around my to-do list… that’s how I know whether I coming home to do this or I’m leaving to do that.

Why am I rambling you ask?

I have prepared a rockem-sockem pasta dish that can be made on the fly OR ahead of time.

This helps my crazy schedule (see above ⬆️)

I’m sure it will help yours too 🙂

This is how you make it: 

Pasta Peperonata I LisaGCooks.com

Pasta Peperonata I LisaGCooks.com

Pasta Peperonata I LisaGCooks.com

In a large nonstick skillet, add the olive oil and turn the heat on your pan to medium-high.  When the oil is hot (it will ripple), add in the peppers, onion and celery; season with salt and pepper.

Pasta Peperonata I LisaGCooks.com

Sauté the veggies for 5-7 minutes, until they are softened and slightly charred.

Pasta Peperonata I LisaGCooks.com

Add in the garlic, mix well for about 30 seconds, careful to not let the garlic burn.

Pasta Peperonata I LisaGCooks.com

Pasta Peperonata I LisaGCooks.com

Add the red wine to the pan and give the pan a quick mix.

Pasta Peperonata I LisaGCooks.com

After about 30 seconds add in the Passata.

Meat sauce I LisaGCooks.com

Pour the stock (or water) into the empty jar and swish it around to release any residue and pour it in the pan.

Pasta Peperonata I LisaGCooks.com

Pasta Peperonata I LisaGCooks.com

Season the sauce with salt and pepper then mix well.

Pasta Peperonata I LisaGCooks.com

Bring the sauce up to a boil (over medium heat) then drop the heat to low and let the sauce simmer until the pasta is cooked.

Taste the sauce and adjust seasoning just before the next step.

Pasta Peperonata I LisaGCooks.com

Pasta Peperonata I LisaGCooks.com

Start a large of water for the pasta and then cook the pasta according to package directions.

Pasta Peperonata I LisaGCooks.com

Once the pasta is cooked and drained add some sauce to the pot it was cooked in.  

Pasta Peperonata I LisaGCooks.com

Add in a few ladlefuls of the tomato sauce and mix well so that all the pasta is coated in sauce.

Pasta Peperonata I LisaGCooks.com

To serve, place some pasta on a plate and top with more sauce.

Pasta Peperonata I LisaGCooks.com

Serve immediately.

 

Ingredients used in this recipe:

Pasta Peperonata I LisaGCooks.com

Lancia Rigatoni

 

Meatsauce I LisaGCooks.com

Passata Di Pomodoro Strained Tomatoes

 

Meat sauce I LisaGCooks.com

Campbell’s® 30% Less Sodium Beef Broth

 

What I served with this dish:

Sous Vide Chicken Breast I LisaGCooks.com

Sous Vide Chicken Breast

and a…

Green Salad recipe

Green Salad

Yes, this is hearty enough to be served as a main but I served it as a side dish!

 

 

 

 

A recipe for the Italian Classic, Pasta Peperonata…. A pasta dish with rich tomato sauce made with stewed sweet peppers.

 

 

 

 

Other recipes you might like:

Baked Ravioli I LisaGCooks.com

Baked Ravioli

 

 

Pasta with Chicken and Vegetables in Tomato Sauce I LisaGCooks.com

Pasta with Chicken and Vegetables in Tomato Sauce

 

 

Sous Vide Teriyaki Steak Bites with Broccoli and Peppers I LisaGCooks.com

Sous Vide Pepper Steak

 

 

 

 

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Pasta Peperonata I LisaGCooks.com

Pasta Peperonata


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  • Author: Lisa G Cooks
  • Total Time: 35 minutes
  • Yield: 4 1x
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Description

A recipe for the Italian Classic, Pasta Peperonata…. A pasta dish with rich tomato sauce made with stewed sweet peppers.


Ingredients

Scale

1 tbsp olive oil

2 Large peppers; any combination of red, yellow, green; sliced into sticks

1 Stalk celery, sliced 

1/2 Onion, sliced into sticks 

2 Cloves garlic

1/2 Cup red wine

680 ml jar of Passata 

1 Cup stock

1/2 tsp salt

1/4 tsp pepper 

4 Cups dry rigatoni


Instructions

In a large nonstick skillet, add the olive oil and turn the heat on your pan to medium-high.  When the oil is hot (it will ripple), add in the peppers, onion and celery; season with salt and pepper.

Sauté the veggies for 5-7 minutes, until they are softened and slightly charred.

Add in the garlic, mix well for about 30 seconds, careful to not let the garlic burn.

Add the red wine to the pan and give the pan a quick mix.

After about 30 seconds add in the Passata.

Pour the stock (or water) into the empty jar and swish it around to release any residue and pour it in the pan.

Season the sauce with salt and pepper then mix well.

Bring the sauce up to a boil (over medium heat) then drop the heat to low and let the sauce simmer until the pasta is cooked.

Taste the sauce and adjust seasoning just before the next step.

Start a large of water for the pasta and then cook the pasta according to package directions.

Once the pasta is cooked and drained add some sauce to the pot it was cooked in.

Add in a few ladlefuls of the tomato sauce and mix well so that all the pasta is coated in sauce.

To serve, place some pasta on a plate and top with more sauce.

Serve immediately.

Notes

  1. Parmesan would be yummy!
  2. I went with Sodium-reduced Beef Stock (I’m not vegetarian).
  • Prep Time: 5 Minutes
  • Cook Time: 30
  • Category: Main
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Pasta Peperonata, Pasta Pepperonata, Pasta with peppers, pepper sauce, red sauce, Italian, Italian food, vegetarian, vegetarian pasta, healthy, LisaGCooks.com

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Filed Under: Pasta, Vegetarian

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