Creamy red peppers spaghetti
Hello everyone! How are you?
Since the weather has been so nice lately, today's recipe is going to be a super summery pasta. How exciting!
I consider it a summer recipe because despite the fact the we can find peppers all year round, they are actually a summer vegetable.
This recipe comes from my grandmother.
I was having a reflection while writing about how our brain is an amazing machine: she never tough me how to do it but I used to watch her cooking when I was little and I don't know how now that I am an adult (most of the times....) I can remember in such a vivid way exactly all the steps. I wasn't even paying attention at the time, I was just playing around her in the kitchen and making a mess, I reckon. Sometimes it feels like a sort of magic, like it is imprinted in my DNA. Memories are truly powerful.
About the ingredients, she wouldn't use double cream though: she would have preferred a soft spreadable cheese such as Robiola cheese or Philadelphia. I can't find Robiola here in London but anyway, I couldn't be very choosy as my lovely boyfriend bought the cream to make a Romanian soup the other day and then he claimed it was too hot to prepare it. Very convenient indeed, when it's his turn to sort dinner out (joking!)
The expiry date was tomorrow, so I had to use it right away. Pasta is always the smartest and quickest solution if you have some single or double cream that is about to expire in the fridge and you don't know what to do with it.
Another big, important thing: I can't stress you out enough about the quality of the pasta. Guys, it is everything. These De Cecco spaghetti would be great with just a drizzle of olive oil. On the other hand, cheaper brands and in general, non Italian brands, will cook in half of the time and then guess what?
It will turn sticky and chewy like glue and the only thing you can do with it is a surrealistic art collage for your children. Buy Italian pasta please. In the worst scenario buy rice/egg noodles when you really can't find anything else. They will be a bit more difficult to incorporate with the sauce (add more cooking water for that) but always better than, I don't know, Morrison's pasta.
for 4 people:
-500 gr of spaghetti De Cecco (or any good Italian brand)
-3 red or orange bell peppers
-2 paprika peppers
-2 cloves of garlic
-1 tub of double cream
-chilli flakes (optional)
-Since the sauce is super quick to make, start warming up the water for the pasta. We will also use it while cooking the peppers.
-Wash well the peppers, place them on a wooden board, cut them in a half and take off the stem and seeds. Slice them rather thinly.
-Prepare the pan: (the best choice would be a wok) drizzle with extra virgin olive oil in it and add the garlic. Set on high heat in order to let the base for the sauce release all the aroma.
-In the mean time the water for the pasta should be boiling, so add some salt, stir well to melt it and then toss the spaghetti inside. The instruction on the package says cooking time 12 minutes but we will drain it at 9, max 10 to keep it "al dente" (slightly uncooked inside) because we will finish the cooking with the pepper's cream later on.
-Coming back to our peppers,after the oil has warmed up toss the sliced peppers inside and let them cook again at high heat for 5 minutes with the lid on.
-Add a ladle of salted pasta water and then let the peppers cook for other 3 minutes.
-When the pasta is almost ready, we can blend the peppers.
Remove the garlic, set aside a few peppers slices to garnish, and pop the rest in a tall and narrow bowl. Blend them with the double cream to obtain a rather thick cream. No need for fancy robots here, a normal hand blender will do just fine.
-Season with salt (be more generous than you would normally be as the cream is very sweet) and if you want some chilli flakes.
-Now is the time to drain the pasta! Good practice is to keep some pasta water in a cup aside in case the sauce is too dry.
-Add the pasta and the pepper's cream in the wok and stir well in order to let the spaghetti absorb the sauce evenly.
-Add the pepper's slices put aside previously to garnish the dish and enjoy!
The result should be more or less this one:
I like my pasta to drown in the sauce, so then I can mop it up with some bread at the end but this is personal taste!
I hope you guys enjoyed reading my recipe, please let me know if you are giving it a go!
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Have lovely weekend and stay safe!