Pasta con crema di peperoni (pepper creamy pasta)

This Creamy Bell Pepper Pasta is a vibrant and comforting dish that brings out the natural sweetness of bell peppers without the need for tomatoes, cheese, or heavy cream.

It’s a great example of how a few simple ingredients—bell peppers, onion, garlic, and olive oil—can come together to create something rich, flavorful, and deeply satisfying. The result is a velvety, golden sauce that hugs every bite of pasta and feels indulgent while staying light and fresh.

It’s naturally vegetarian and can be made vegan simply avoiding the sprinkle of cheese at the end.

Ingredients

• 1 lb short pasta (penne, rigatoni, or fusilli)

• 4 large bell peppers (red, yellow or orange)

• 1/2 yellow onion, chopped

• 3 tablespoons extra virgin olive oil

• Salt and pepper to taste

• 1 pinch of dried oregano

• ½ cup water or vegetable broth (for blending)

• Optional: a pinch of smoked paprika or chili flakes for extra depth

  
  

Instructions

1. Wash, core, and slice the bell peppers into strips, removing seeds and white membranes.

2. Heat the olive oil in a large skillet over medium heat.

3. Add the chopped onion. Sauté for 2–3 minutes until fragrant.

4. Add the bell peppers and a pinch of salt. Stir well.

5. Cover and cook on medium-low for 15–20 minutes, stirring occasionally, until the peppers are soft.

6. Transfer the cooked peppers and onions to a blender or food processor.

7. Add about ½ cup water or broth. Blend until smooth and creamy.

8. Taste and season with salt, pepper, oregano and optional paprika or chili flakes.

9. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about ½ cup of pasta water, then drain.

10. Return the drained pasta to the pot or a large serving bowl. Pour in the bell pepper sauce and mix well. Add a splash of pasta water if needed to loosen the sauce.

11. Serve warm with a drizzle of olive oil and grated Parmigiano cheese (optional).