Rigatoni with bell pepper and leek cream, an easy dish to make with very few ingredients.
Let’s start with the bell peppers, which should be firm and fleshy, and then the choice of pasta, which for me is crucial because I prefer this dish with a nice short, rough, rustic pasta, cooked al dente.
Another tip, add the salt when blending the peppers, not during cooking, to avoid a boiled pepper effect.
Below are some bell pepper recipes to make in every season.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11.3 oz rigatoni
- 14.1 oz bell peppers (net weight without waste)
- 1.4 oz leeks (cleaned)
- 2 pinches fine salt
- as needed parsley
- 1 ladle water (from pasta cooking)
- 0.5 oz coarse salt (for the pasta)
- 2 tbsps extra virgin olive oil
- 1 clove garlic
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot
- 1 Pan
- 1 Blender
Steps
To make Rigatoni with bell pepper and leek cream, first clean the bell peppers by washing them under cold running water.
Dry them and remove seeds and internal filaments.
Cut them into more or less similar squares.
Clean the leek, cut the root and remove the outer layer.
Then cut it into rings.
Chop the parsley as well and set it aside.
In a pan, heat the oil and add the garlic without its skin and the leek, sautéing them for a minute.
Stir and add the bell peppers.
Cook them for 15 minutes on medium-low heat.
Meanwhile, cook the pasta in plenty of salted water and drain it al dente.
Remove the garlic and transfer the bell peppers to the blender’s container, add the salt, a ladle of hot pasta water, and blend in stages until obtaining a creamy consistency.
Pour the cream over the drained pasta, garnish with chopped parsley, and mix.
Serve hot.
FAQ (Questions and Answers)
If I can’t stand the skin of the peppers, what can I do?
You can cook the bell peppers in the oven and, once roasted, when they are warm, remove the skin, filaments, and seeds before blending with a drizzle of oil and salt, and a ladle of hot water.
