Roasted bell pepper pasta

When it comes to pasta, penne and macaroni are favorites. And I count them in my comfort food list as they are quick and guilt free (I use wholewheat penne rigate pasta). Penne makes an excellent and versatile pasta for many sauces because of its shape. The hollow center allows it to hold sauce, the angular ends act as scoops and penne rigate’s ridges allow it to hold still more sauce!!

I always like my pasta spicy and chatpata, with an indian spice to it.After all what’s a comfort food…that’s not spicy and hot!! The roasted bell pepper gives a wild spicy flavor and a lovely texture to the sauce. This one must try recipe for all the pasta lovers out there, so here we go!! 🙂

Ingredients:

• 2 red bell peppers
• 1 small onion,chopped
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup sour cream (you can use soy yogurt for a vegan recipe)
• 1/2 cup packed fresh parsley, coarsely chopped
• 1/2 tsp red chili powder / cayenne pepper
• Penne rigate (I used whole wheat pasta)

Directions:

• Roast red peppers over gas flame, under the broiler, or on the grill. I manage to roast the peppers on my electric stove. Wash the peppers thoroughly.I thread the peppers on a long fork to make roasting easier over the electric burner.Turn on the electric stove burner to high heat. Hold the peppers as close as you can to the heating element without touching it and without risking burning yourself.
• Watch the peppers closely and turn them as soon as one side begins to blacken. Continue turning until all sides of the peppers are dark. Each side will take between one and five minutes to roast, depending upon temperature and proximity to the heating element.
• Place the roasted peppers in a paper bag and fold the top of the bag down to seal in most of the steam that the peppers release. Allow the peppers to sweat, let them rest for 10 minutes.
• Remove the peppers from the paper bag and peel the charred skins from the peppers and remove the skins.For skin that doesn’t come off easily in your hands, use a small knife.
• Remove the seeds and chop the peppers and set aside.
• In a large saucepan, heat the 2 tspn olive oil over medium heat. Add onion  and garlic and sauté for 4-5 minutes, or until softened. Blend the chopped roasted peppers with 1 tspn oil to a smooth texture. Now add the red pepper to the pan and cook for 5 minutes over medium-low heat.
• Add freshly chopped parsley and sour cream (if using soy yogurt, beat the yogurt lightly with a fork and take the pan off the heat and mix it well with the red pepper sauce) then season with salt and red chili to taste. I also add 1/2 tspn of store bought chili-garlic sauce to make it hot.
• Add the cooked pasta and mix well. Let the pasta simmer on low-med heat for 5 mins.
• Garnish with Parmesan cheese , if desired.

Tagged: bell pepper, breakfast, Capsicum, Cooking, food, garlic clove, healthy recipe, healthy snack, hunger pangs, indian food, italian, Olive oil, Parmigiano-Reggiano, pasta, penne, Photography, popular chaat, quick and easy, roasted, Sauce, vegan, vegetarian, Wine tasting descriptors