Penne With Peppers And Cream
Published February 20, 1993
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
2 large sweet red peppers
1 large clove garlic, minced
2 oil-packed sun-dried tomatoes, well drained and minced
Pinch hot red pepper flakes
2 tablespoons heavy cream
salt
½ pound penne
2 tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
48 grams carbs; 12 milligrams cholesterol; 280 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 5 grams fat; 4 grams fiber; 357 milligrams sodium; 10 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Char peppers under a broiler or over an open flame. Place charred peppers in a plastic bag and keep it closed for a few minutes, then remove peppers and scrape off all the skin. Core, seed and chop peppers coarsely.
- Step 2
Bring a large pot of water to a boil for the pasta.
- Step 3
Heat a large nonstick skillet, add the peppers, garlic and sun-dried tomatoes and cook over medium heat until the peppers are tender, about five minutes.
- Step 4
Stir in the pepper flakes and cream and cook a few minutes, until the cream has thickened slightly. Season to taste with salt and remove from the heat.
- Step 5
When the water has boiled, add a generous pinch of salt and the penne. Cook the penne until it is al dente, about eight minutes. Drain it well and add it to the skillet.
- Step 6
Return the skillet to the heat and cook, stirring for a minute or two, until the ingredients are well combined. Stir in the cheese and serve.
Private Notes
Comments
This was good, but I wish I’d reserved some pasta water to make the sauce a bit saucier.
Made with shrimp Delicious