Crema di Peperoni
A creamy, vibrant sauce that captures the sweetness of summer peppers, great with any pasta shape.
This simple yet flavorful sauce celebrates the peak of summer with sweet bell peppers blended into a silky crema. It’s perfect for tossing with spaghetti, trenette, or maltagliati. Optional additions like passata or lemon juice can add brightness and depth, but the pure pepper flavor shines on its own.
Ingredients (Serves 4)
- 2 yellow bell peppers
- 1 red bell pepper
- 2 shallots, finely chopped
- 60g (4 tbsp) extra virgin olive oil
- Salt to taste
- Fresh basil leaves
Optional Additions
- 400g passata di pomodoro (adds brightness and depth)
- 1 tbsp lemon juice (adds tang and freshness)
Step 1: Cook the Peppers
You can choose either method:
Option A: Roast
- Preheat oven to 400°F (200°C) or turn on the broiler.
- Roast halved and seeded peppers on a tray for 20 mins, turning occasionally, until blistered.
- Steam in a covered bowl until cool, then peel off skin.
Option B: Sauté
- Chop peppers into strips.
- Sauté garlic in olive oil, then add peppers. Cook 10–12 mins until soft.
- (Optional) Add passata and cook 10 more mins.
Step 2: Blend into a Cream
- Sauté shallots in olive oil until soft, ~4 mins.
- Transfer cooked peppers and shallots to a blender and process until silky smooth.
- Season with salt. Add lemon juice if using.
Step 3: Cook the Pasta
- Boil 450g pasta (spaghetti, trenette, maltagliati, etc.) in salted water until al dente.
- Toss with the warm crema and garnish with fresh basil.
🍷 Wine Pairing
Morellino di Scansano — a red from the Maremma area of Southern Tuscany.
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