Food and Libations · Pasta · Recipes

Penne with Peas & Red Peppers in a Chili Cream Sauce


This pasta dish was born out of two things: a conversation with my sister about a pasta dish she had made last week that sounded yummy+ the scant contents of my fridge on the day before a grocery run. Turns out, that = Delicious!
You will need:
penne pasta
2 red bell peppers, chopped
1 cup of frozen peas
1/2 cup freshly grated parmesan cheese, divided
1/4c heavy cream
1/2 cup white wine
1/2 tsp minced garlic
olive oil (for sautéing)
1 TBSP butter
1/2 TSP chili powder (i used the mild dark red variety-I’m more about the flavor than the heat)
pinch red pepper flakes
olive oil for sautéing
Start by boiling about half a box of penne pasta in generously salted water. (Make sure to salt the water. Ever eat a pasta dish and no matter how much salt you put on it when you’re eating it it is never salty or flavorful enough? It’s probably because the pasta water wasn’t salted. It’s a must, trust me.)
Cook the pasta until it’s almost al dente (it will come to full al dente later in the sauce), drain and set aside, reserving a bit of cooking water (to loosen the sauce later if you need to)

While your pasta cooks, heat a pan to medium-high coated in olive oil and about a tbsp of butter.

Add in your chopped red pepper, garlic, chili powder, red pepper flakes, and a generous pinch of salt.

Sauté until tender, about 5 minutes. Add in the white wine. Stir. Pour another glass of wine for yourself to drink.

Let the wine cook down for a few minutes, then add in the frozen peas and a sprinkle of salt. Stir, cook for one minute.

Add in the cream, stir.

Add in half parm cheese, stir.

Now, add in your pasta and sprinkle the other half of the parm cheese on top, fold together sauce and pasta. They make such a lovely couple, don’t you think?


chop some fresh parsley

Plate pasta and serve with additional parm if you like (of course you like, it’s cheeeeeese!)

BonAppetit 🙂

Printable version of this recipe HERE


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