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:
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.
Ingredients used in this recipe:
Lancia Rigatoni
Passata Di Pomodoro Strained Tomatoes
Campbell’s® 30% Less Sodium Beef Broth
What I served with this dish:
Sous Vide Chicken Breast
and a…
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
Pasta with Chicken and Vegetables in Tomato Sauce
Sous Vide Pepper Steak
Pasta Peperonata
- Total Time: 35 minutes
- Yield: 4 1x
Description
A recipe for the Italian Classic, Pasta Peperonata…. A pasta dish with rich tomato sauce made with stewed sweet peppers.
Ingredients
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
- Parmesan would be yummy!
- I went with Sodium-reduced Beef Stock (I’m not vegetarian).
- Prep Time: 5 Minutes
- Cook Time: 30
- Category: Main
- Method: Stovetop
- Cuisine: Italian