Spicy Red Pepper Pasta
A rare Italian-style sauce of slow-cooked red peppers, Calabrian chillies, onion, tomato paste, and heavy cream blended until silky. Use real 36%+ heavy cream — it matters. Blend thoroughly, takes about 15 minutes total.
Product list ingredients
- onions
- garlic
- bell peppers
- chili pepper
- pecorino
- heavy cream
- pasta
- chili flakes
- tomato paste
Ingredients
- •450g (1 lb) cavatappi or similar short pasta
- •2 red bell peppers, sliced thin
- •1 onion, sliced thin
- •3 tbsp olive oil
- •5 Calabrian chillies, seeded, plus 1 tbsp of the packing liquid — use these specific chillies, no substitute
- •1/2 tsp chili flakes
- •2 garlic cloves, sliced thin
- •2 tbsp tomato paste
- •500ml (1 pint) heavy cream 36%+ — must be real heavy cream, do not use lighter cream
- •Pecorino Romano, to taste
- •1 tbsp cold butter, to finish
- •Salt, to taste
Directions
Heat olive oil in a wide pan over medium heat. Add the sliced red peppers and onion with a pinch of salt. Cook gently for 10–12 minutes, stirring often, until fully soft and slightly caramelised.
Add the garlic, Calabrian chillies with their liquid, chili flakes, and tomato paste. Stir and cook for 2 minutes until the paste darkens slightly.
Pour in the heavy cream and stir to combine. Simmer gently for 3–4 minutes. Transfer to a blender and blend thoroughly until completely smooth and silky — this step is key, blend well.
Return sauce to the pan over low heat. Cook pasta in well-salted boiling water until al dente, then toss directly into the sauce with a splash of pasta water. Finish with cold butter and grated pecorino. Serve immediately.