← Back to Search Results
sauteeing Italian
Penne with Roasted Peppers, Saffron, and Basil Cream

Photo by:
Comments: 0
 

Recipe

This colorful pasta is filled with the smoky, rich flavors of grilled peppers and saffron. Penne, or any other hollow or twisted pasta shape, is right for this sauce. If you have roasted peppers on hand, this pasta can be assembled in just a few moments.

Yield: 4 servings

Ingredients

  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1/8 teaspoon saffron threads
  • ½ cup hot water
  • 2 large tomatoes
  • 1 tablespoon olive oil
  • 1 medium-sized red onion, finely diced
  • 3 garlic cloves, pounded to a paste or finely chopped
  • A handful of basil leaves, finely sliced
  • 1 cup half and half
  • Salt
  • ¾ pound penne or other dried pasta
  • Freshly ground pepper
  • Freshly grated Romano or Parmesan cheese

Directions

Roast the peppers. Cut them into small squares and set aside.

Cover the saffron threads with the hot water. Bring a small pan of water to a boil, submerge the tomatoes for 15 seconds, and remove them. Take off the skins, slice the tomatoes in half, gently squeeze out the juices, and cut the flesh into small squares.

Warm the oil in a wide skillet and add the onion. Cook over medium-high heat until the onion is just starting to color; then add the garlic, a few tablespoons water, and half the basil. Continue cooking until the onions have softened; then add the peppers, tomatoes, saffron threads and the liquid, and half-and-half; simmer until the sauce has thickened as much as you like.

Bring a large pot of water to a boil, add salt to taste and the pasta, and cook until it is al dente. Drain and add it to the sauce. Gently toss to combine and season with plenty of pepper. Serve garnished with the remaining basil and a light dusting of cheese.


© 1990 Deborah Madison

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving. Nutritional information does not include freshly grated romano or parmesan cheese.

 

Nutritional Information

Nutrients per serving (% daily value)

477kcal (24%)
112mg (11%)
153mg (255%)
170mcg RAE (6%)
721mg
75mg
15g
8g
6g
78g
22mg (7%)
329mg (14%)
5g (25%)
12g (19%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
cooking-for-friends Cooking for Friends
by Gordon Ramsay
mexican-everyday Mexican Everyday
by Rick Bayless
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
nigella-express Nigella Express
by Nigella Lawson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
food-to-live-by Food to Live By
by Myra Goodman
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
raos-cookbook Rao's Cookbook
by Frank Pellegrino
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?