Pasta with Bell Peppers, Cream, and Speck, a tasty and quick-to-prepare main course. You should know that when I was a child, I was not a big eater. I was the despair of my mom, who chased me around the courtyard where I lived with a fork in hand, hoping to get me to eat something.
Pasta with bell peppers always managed to do the trick! The colors of the peppers always cheered me up, and I assure you that this pasta is so tasty that it would appeal to anyone. Nowadays, peppers are easy to find, and even if they’re not very cheap, I sometimes buy them to prepare this main course for Francesca and Giorgia, who love it very much. Preparing it in a pressure cooker is very simple, and in just a few minutes, you can serve a tasty and colorful dish.
For the recipe, I used green, red, and yellow peppers and speck, but you can substitute the speck with ham if you want a more delicate flavor. Pasta with peppers and speck reminds me a lot of summer, the sand, the sea, and beach umbrellas. Now, enough daydreaming, let’s head to the kitchen because the pasta with bell peppers, cream, and speck in a pressure cooker will be ready in a click!
If you are interested in other main courses with a pressure cooker, also read:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 388.58 (Kcal)
- Carbohydrates 31.31 (g) of which sugars 6.56 (g)
- Proteins 14.52 (g)
- Fat 22.55 (g) of which saturated 2.68 (g)of which unsaturated 3.14 (g)
- Fibers 3.50 (g)
- Sodium 2,076.36 (mg)
Indicative values for a portion of 372 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
- 11.3 oz pasta
- 3 bell peppers (yellow, red, and green)
- 3.5 oz diced speck
- 0.85 cup cooking cream
- 1.76 oz extra virgin olive oil
- 2.6 cup water
- 1 tbsp coarse salt (to taste)
- pepper (to taste)
- nutmeg (to taste)
- Pressure Cooker
- Cutting Board
- Knife
Preparation
First, wash the peppers under water and dry them with paper towels. Then clean them by removing the stem, internal filaments, and seeds. Cut them into strips lengthwise and then into chunks.
Next, brown the speck in the open pot with the oil until it is golden. Then add the peppers, stir, and let them season for a few moments.
Now add the pasta, water, and coarse salt. Stir again and close the pot with the lid. Turn up the heat to maximum. As soon as it reaches the first ring on the handle (or the start of the whistle), lower the heat and cook for 4 minutes.
After the cooking time, gradually release the steam and open the pot. Now add the cream, pepper, and nutmeg and return to the heat, stirring for a couple of minutes until the cream is blended with the pasta.
The pasta with speck, cream, and bell peppers in a pressure cooker is ready to be served.
Variations and tips for pasta with bell peppers
The leftover pasta can be stored in the refrigerator for up to 2 days in a container with a lid.
FAQ Questions and answers for pasta with bell peppers
What can I substitute for speck?
You can use cooked or raw ham instead of speck.
