Pasta seasoning: bell pepper sauce without tomato and without cream, creamy and tasty. A simple summer recipe made with only yellow and red peppers in season, sweeter and more digestible than green ones, perfect for the sauce. If you happen to have this vegetable in abundance or if you have some already for a few days in the fridge, besides using them in the bell pepper salsa I recommend trying to make this sauce, ideal for seasoning pasta but not only, in fact the bell pepper sauce is also very suitable spread on toasted bread slices or to accompany meat main courses. Suitable for the whole family including children, naturally if they appreciate the taste.
In my house it was a hit… try it and let me know. See you next time!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 195.55 (Kcal)
- Carbohydrates 15.76 (g) of which sugars 5.81 (g)
- Proteins 2.31 (g)
- Fat 12.98 (g) of which saturated 1.83 (g)of which unsaturated 10.59 (g)
- Fibers 3.52 (g)
- Sodium 492.99 (mg)
Indicative values for a portion of 252 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 red bell pepper (large)
- 1 yellow bell pepper (large)
- Half onion
- Half cup white wine
- 5 tablespoons olive oil
- 1 clove garlic
- sprigs basil
- to taste salt
- to taste pepper
Tools
- Saucepan
- Immersion Blender
Recipe
Wash the peppers, remove the stems and inner filaments, then cut them into pieces.
In a saucepan, sauté the finely chopped onion with the oil, then add the chopped peppers.
Cook for about 15 minutes, stirring occasionally with a wooden spoon.
Pour in the white wine, let it evaporate, add salt, lower the heat, cover with a lid and continue cooking for another 20-25 minutes until the peppers are well stewed.
Transfer the cooked peppers into the immersion blender cup and blend them until smooth and creamy.
Return the cream to the cooking pan and simmer for another 5 minutes with a few fresh basil leaves and a minced garlic clove. Turn off the heat, pepper, and add a drizzle of raw olive oil.
Here is your bell pepper sauce ready, ideal as a condiment for short pasta, such as paccheri, penne, fusilli, etc. But not only, you can also use it on toasted bread slices or to accompany meat rolls. A simple sauce without tomato, with a rich and unmistakable flavor.
Storage and Tips
Storage: The bell pepper sauce without tomato can be stored in the fridge in a closed container for a couple of days. If you want to store it for a longer period, transfer it into well-sterilized glass jars and follow the Ministry of Health guidelines for correct preservation preparation.
Tips: For this sauce, red and yellow peppers should be used as they are sweeter and more digestible than green ones.
I preferred to blend all the peppers into a smooth cream, but if you want, you can leave some pieces whole that might be useful depending on the recipe you are going to prepare.
The minced garlic clove is optional, you can also omit it.
Tips: For this sauce, red and yellow peppers should be used as they are sweeter and more digestible than green ones.
I preferred to blend all the peppers into a smooth cream, but if you want, you can leave some pieces whole that might be useful depending on the recipe you are going to prepare.
The minced garlic clove is optional, you can also omit it.
Tips: For this sauce, red and yellow peppers should be used as they are sweeter and more digestible than green ones.
I preferred to blend all the peppers into a smooth cream, but if you want, you can leave some pieces whole that might be useful depending on the recipe you are going to prepare.
The minced garlic clove is optional, you can also omit it.
Tips: For this sauce, red and yellow peppers should be used as they are sweeter and more digestible than green ones.
I preferred to blend all the peppers into a smooth cream, but if you want, you can leave some pieces whole that might be useful depending on the recipe you are going to prepare.
The minced garlic clove is optional, you can also omit it.
