Spaghetti with mixed peppers
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 40 min
- Serving: 4
PRESENTATION
Spaghetti with mixed peppers is like a burst of Southern Italian sunshine on your plate. Imagine vibrant, colorful dishes that turn dinner into a summer celebration. It's really, really something. This recipe combines a variety of peppers—sweet roasted red and yellow, the Southern favorite friggitello, plus a touch of spicy jalapeño. As the peppers break down, they create this creamy, rich sauce. Seriously good. What makes this spaghetti with peppers stand out? Well, it's the grated salted ricotta that melts right in, adding a savory punch, while toasted peperone crusco gives a crispy crunch and deep, smoky flavor. In places like Basilicata and Calabria, peperone crusco isn’t just an ingredient—it’s key.
And look, when the weather's warm, spaghetti with bell peppers feels like the perfect light yet flavorful meal. Really. A big bowl of this spaghetti with mixed peppers delights anyone who loves a sauce that hugs every pasta strand. Thanks to the blend of peppers, the flavor's never flat—sometimes tangy, sometimes sweet, but always bright. And here's the thing: Italian tradition embraces fresh ingredients in the summer, and this easy spaghetti recipe proves it. For folks wanting a vegetarian option that’s packed with flavor, this dish wins. And you know what? It's versatile—swap in any peppers you have or try other pasta shapes like orecchiette or paccheri. Really, it's up to you.
This meal? It shows the perfect balance between creamy sauce, crispy toppings, and authentic pepper taste. Makes it a standout when you're craving colorful, crowd-pleasing pasta. Embracing the season's freshness and flavors, this dish isn't just tasty but rooted in tradition. So... So good.
You might also like:
- INGREDIENTS
- Whole wheat Spaghetti pasta 11.3 oz (320 g)
- Red peppers 1.3 cups (200 g)
- Yellow peppers 7 oz (200 g)
- Friggitelli (chili peppers) 2.5 oz (70 g)
- Jalapeno peppers 0.5 oz (15 g)
- Crushed red pepper 0.7 oz (20 g)
- Salted ricotta cheese 3.3 tbsp (50 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Water 3.5 oz (100 g)
How to prepare Spaghetti with mixed peppers
To prepare the spaghetti with mixed peppers, place the yellow and red bell peppers, the jalapeño and the friggitello on a baking sheet 1 and coat them well with oil. Roast in a conventional oven at 482°F for 25/30 minutes. Meanwhile, remove the seeds and stem from the peperoni cruschi and grind them in a spice grinder 2 or coffee grinder to obtain a fine powder 3.
Pass the ground mixture through a fine-mesh sieve 4 and set it aside 5. When the peppers are deeply charred, remove them from the oven and peel off the skins that have blackened during cooking 6.
Place the pepper flesh in a blender jar with the water 7, season with salt and blend with an immersion blender 8 until you get a smooth, lump-free cream 9.
Cook the whole-wheat spaghetti in salted boiling water 10, pulling them out 2 minutes before the time indicated on the package. Meanwhile transfer the pepper cream to a large skillet 11. Drain the spaghetti into the skillet 12.
Finish cooking using the pasta cooking water, adding a little at a time 13. When the spaghetti are cooked 14, turn off the heat and add the grated ricotta salata 15.
Toss with a drizzle of oil 16 and stir to combine. Serve immediately on plates with the peperone crusco powder sprinkled on top 17. The spaghetti with mixed peppers are ready to enjoy 18.