Today I’m excited to have Nicole from a family that eats together back to share another one of her foodie AND family friendly meals. Thank you Nicole!
Spaghetti ai Peperoni
The Arno Valley in Tuscany is well known for their sweet peppers.
In this traditional Tuscan recipe I use sweet yellow bell peppers—the best when they’re at the height of their season—to make the sauce.
Even though penne rigate is the most widely used pasta for this type of recipe, spaghetti works well, too, and it’s often what most people already have in their pantries.
I recommend using Pecorino Romano cheese for the best taste combination but Parmigiano will work too.
This great family recipe for spaghetti with sweet pepper sauce has lots of vegetables thanks to the soffritto base, and when they’re combined into this sweet sauce, kids just love it.
Soffritto (a.k.a. mirepoix or “the holy trinity”) is the base of many Italian, Spanish and French recipes. As a kid it was what made my mother’s kitchen smell so amazing.
Traditionally, it’s a mixture of celery, carrots and onions sautéed in a skillet with either oil or butter, and it’s the essential base for many stocks, soups, stews and sauces!
- 1 lb spaghetti
- 1/2 cup pasta water (reserve just before draining)
- 4 large yellow sweet bell peppers, peeled, cored, seeded and finely sliced*
- 1 large red onion, finely chopped
- 1 medium celery stalk, finely chopped
- 2 medium carrots, finely chopped
- 4 ounces pancetta, finely chopped
- 2 tablespoons fresh Italian parsley, chopped
- 1/4 cup Pecorino Romano cheese, grated
- 2 tablespoons extra virgin olive oil
- 3 tablespoons + 1 teaspoon salt
- 1 teaspoon black pepper
*Tip: Use a serrated peeler. It makes peeling the peppers fast and easy.