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.
Food,  Pasta

Spaghetti With Sweet Bell Pepper Sauce

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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

Spaghetti With a Sweet Bell Pepper Sauce

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.

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!

Soffritto (a.k.a. mirepoix or "the holy trinity"), with onions, celery and carrots, is the base of this spaghetti with a sweet bell pepper sauce, and many Italian, Spanish and French recipes.

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Guest Post: Penne With A Sweet Bell Pepper Sauce

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This great family recipe has lots of vegetables and when they’re combined into this sweet sauce, kids just love it.

Ingredients

  • 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

Instructions

  • Prepare the spaghetti to al dente in a large pot of boiling water with 3 tablespoons of salt.
  • Heat 1 tablespoon of olive oil in a large sauté pan over low-medium heat. Add the pancetta and slowly render the fat until crispy.
  • Increase the heat to medium and add the celery, onion and carrots to make a soffritto. Sauté until softened and almost caramelized, about 10 minutes.
  • Add the peppers and cook for another 15 minutes. Add ½ cup of pasta water to the pan and using a hand blender (or add to a blender if you don’t have a hand blender), purée the mixture until chunky. You're looking for a consistency that's partly puréed and partly chunky. Stir in the remaining salt and pepper, along with the parsley.
  • Toss the spaghetti with the sauce and garnish with cheese. Drizzle with a tablespoon of extra virgin olive.
  • Notes

    *Tip: Use a serrated peeler. It makes peeling the peppers fast and easy.

    Did you make this recipe?

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    Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!

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