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Creamy Tomato and Bell Pepper Pasta

Creamy Tomato and Bell Pepper Pasta

This creamy tomato and bell pepper pasta is a fast stovetop pasta made with sautéed peppers, fresh tomato, a little garlic, cream, basil, and parmesan. It sits somewhere between a light tomato pasta and a richer cream sauce, which makes it a practical choice for weeknights, casual lunches, or an easy meatless dinner any time of year.
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Temps de préparation 15 minutes
Temps de cuisson 15 minutes
Catégorie Main Course
Cuisine Italian
Portions 2 Portions
Calories 450 kcal

Ingrédients
  

  • 12 oz short pasta
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 2 cloves garlic finely chopped
  • 1 large tomato diced
  • 3/4 cup heavy cream
  • 1/2 cup finely grated parmesan plus more for serving
  • 1/4 cup reserved pasta water plus more as needed
  • 8 to 10 basil leaves torn or sliced
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1/4 cup pasta water, then drain.
  • Heat the olive oil and butter in a large skillet over medium-high heat.
  • Add the red, yellow, and green bell peppers. Cook for 5 to 7 minutes, stirring often, until slightly softened and lightly colored.
  • Add the garlic and cook for 30 seconds.
  • Add the diced tomato and cook for 2 to 3 minutes, until it starts to break down.
  • Lower the heat slightly and stir in the heavy cream. Simmer gently for 1 to 2 minutes.
  • Add the cooked pasta and reserved pasta water. Toss well.
  • Add the parmesan and toss until the sauce is glossy and lightly creamy.
  • Remove from the heat. Stir in the basil, then season with salt and black pepper.
  • Serve immediately with extra parmesan on top.

Vidéo

Notes

FAQ

What kind of pasta is best for creamy tomato and pepper pasta?

Short pasta shapes like penne, rigatoni, or fusilli are best because they catch the sauce well. Shells also work nicely.

Can I make this pasta without cream?

You can, but it becomes a different dish. The cream softens the acidity of the tomato and gives the sauce its defining texture. For a non-cream version, you would want more olive oil and a more pronounced tomato base.

Can I add protein?

Yes. Grilled chicken, shrimp, or even crispy pancetta can work. But as written, this recipe is designed as a simple vegetable pasta.

Can I reheat leftovers?

Yes, but add a splash of water or cream when reheating so the sauce loosens again. Warm it gently over low heat.

Is this the same as a tomato cream pasta?

It is related, but not exactly the same. The bell peppers are central here, and they give the dish both color and sweetness. That makes it different from a standard rosé sauce or a plain tomato cream pasta.
Mots clés 30 minutes, Pasta