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Pasta in pepper sauce

This is an easy to do and healthy vegetable pasta sauce, based on peppers.  You can use the jalapeno only if you want your sauce to be a bit spicy; naturally adjust your desired spicyness with the amount of jalapeno you put in.


- 2 small cans (300g) tomato paste
- 2-3 red or orange bell peppers
- 1 cup (250 ml) 15% or half-half cream
- jalapeno pepper (if you like spicy), chopped to small pieces
- one onion
- extra-virgin olive oil, salt
- one pound pasta package of your choice (450-500g)


You will need a food processor to execute this procedure.
Cut the peppers in half, remove their seeds and cut them into small pieces, then put them in the food processor bowl with some olive oil; blend until liquefied. Meanwhile, in a large saucepan fry the onion,  at this point mix in the jalapeno pepper pieces if you like spicy; once everything is fried pour in the 2 cans tomato paste and cook while mixing everything well; add one tablespoon olive oil. Just at that point when the sauce in the pan will start to boil, add in the red pepper sauce, stir and add salt. Add in the cream at this point.  Simmer the sauce for a few minutes.

Boil your pasta in a pot to the al dente level; when ready drain the pasta, drop them back into your pot along with pepper-cream sauce, mix well to coat your pasta for about twenty seconds.

Serve immediately while warm.