Penne al pesto di peperoni rossi

[ɹəuəllıʍ ʇɐb]

• 2 red bell peppers (peperoni)
  
• 4 tablespoons of white sauce (béchamel; canned OK)
  
• some milk
  
• 4 tablespoons of freshly grated parmesan cheese
  
• 4 teaspoons of butter
  
• pepper and salt
  
• 200g-250g penne (or fusilli) pasta
  

Roast the peperoni in oven, grill, or over open gas flame until skin is blackened. Remove the skin (easy when still hot), and the hard parts on top. Slice open and remove all seeds. Chop roughly, place in mixer with 2 or 3 tablespoons of milk, and purée until smooth. Place aside.

Boil the pasta in salted water until al dente.

Put the white sauce and an equal amount of milk into a wide pan and heat it. Add the peperoni purée, mix, add pepper and salt to taste.

Drain the pasta, add to the sauce, together with the butter and parmesan cheese. Mix well and serve immediately.

Sorry, I forgot to take a picture...

[-pops-]

Sounds nice but not for me (contains milk).

Interesting you call bell peppers peperoni. In the UK peperoni is a spicy Spanish sausage loaded with paprika. Here these peppers are commonly known just as sweet peppers or red peppers (for the red ones)

[andsome]

Sounds nice but not for me (contains milk).

Interesting you call bell peppers peperoni. In the UK peperoni is a spicy Spanish sausage loaded with paprika. Here these peppers are commonly known just as sweet peppers or red peppers (for the red ones)

The same thought occurred to me as I read it pops. We usually think of them as Capsicums. Sounds very tasty for a nice light meal. Thanks, I will print that one. Pat, do you want to be assistant forum chef by the way?

We often just have a similar light meal when we don't feel like meat. I just fry an onion and some garlic to taste, then add a tin of tomatoes, or some fresh ones skinned after soaking for a minute in boiling water, plus a jar pf pasta sauce, then add grated cheese and pesto. The whole lot is mixed with the pasta.:D

[ɹəuəllıʍ ʇɐb]

Sounds nice but not for me (contains milk).

You could of course use soy milk, but then I remember your distaste for anything soy. Maybe you could use tomato juice instead?

Interesting you call bell peppers peperoni. In the UK peperoni is a spicy Spanish sausage loaded with paprika. Here these peppers are commonly known just as sweet peppers or red peppers (for the red ones)

There are so many different kinds of capsicums, as Andsome has correctly named them, and they have different names in each region. This can be very confusing.

I remember telling an American visitor that I had peperoni icecream somewhere (meaning the sweet red bell peppers), and he nearly threw up at the image that came up in his head.

But the Italians definitely call them (the bell peppers) peperoni.

Pat, do you want to be assistant forum chef by the way?

If I don't need to post more recipes than you do, I certainly wouldn't mind :D

[andsome]

One of the mods gave me the title some time ago when I posted a few recipes. I don't post many these days as they don't seem to get much of a response. :D

[Irene]

One of the mods gave me the title some time ago when I posted a few recipes. I don't post many these days as they don't seem to get much of a response. :D

I like recipes... I enjoy cooking. :D

[ɹəuəllıʍ ʇɐb]

I forgot to mention, although the amount of pasta would have let you guess, that this recipe is for 2 persons.