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Penne with Red and Yellow Pepper Sauce
This pasta dish from Sicily is at its best with warm ciabatta bread and a tossed green salad.
Ingredients
2 large red peppers, quartered, stalks removed, seeded
2 large yellow peppers, quartered, stalks removed, seeded
200 ml/7 fl oz crème fraiche
500 g/1 lb 2 oz penne pasta
1 tablespoon finely chopped fresh coriander
Grated Parmesan to serve
Details
Serves: 4
Method
1. First, skin the peppers. You can either place them under a hot grill, skin-side up, until the skin blisters, or microwave on full power for 4-5 minutes. Leave until cool enough to handle, then peel off and discard the skins.
2. Puree the pepper flesh in a liquidizer or food processor and mix into the crème fraiche.This sauce needs no seasoning.
3. Cook the pasta, drain thoroughly and toss in the sauce. Serve in a warmed dish, with coriander sprinkled on top. Hand round the grated Parmesan in a small bowl.
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