Bucatini alla Crema di Peperoni Rossi con
Piselli (Bucatini with Red Pepper Cream Sauce and Peas)
·
1
lb box of good quality bucatini (or penne, rigatoni or orrechiette)
·
1
clove of fresh garlic, crushed
·
1
tbsp extra virgin olive oil
·
3/4
cup (6 oz) fresh or frozen peas
·
1
large, fresh, sweet red pepper, diced
·
3
tbsp extra virgin olive oil
·
2
cloves of fresh garlic, minced
·
2/3
cup (5 oz) chicken stock
·
1/4
cup (2 oz) butter, cut into smaller pieces
·
3/4
cup (6 oz) heavy whipping cream
·
salt
(Kosher or sea salt) and white pepper
1. Prepare a large pot of salted water
to cook the pasta; begin to heat the water over low heat. In a small saute pan,
heat 1 1/2 tablespoons extra virgin olive oil, saute peas until heated through
and then remove from pan and set aside.
2. Put the 3 tablespoons of extra
virgin olive oil, minced garlic and diced red pepper in a frying pan over
medium heat. Sauté for about 5 minutes, then
add the chicken stock.
3. Let simmer over high heat, until the
liquid is reduced by about half; then add the cream and continue to cook for 3
to 4 minutes.
4. At this time, bring the water to a
rolling boil, then add the bucatini. Cook for 7 minutes, as directed on the
package.
5. After the cream sauce has thickened,
add the butter, swirling the pieces into the sauce, until completely melted.
Taste the sauce and add salt, and some white pepper.
6. Remove from heat. Transfer the red
peppers and cream sauce to deep container, and create a smooth sauce by using
an immersion blender (traditional blender may also be used.)
7. Drain the pasta; return to the pot.
Add the peas and sauce, and stir to combine evenly. Garnish with chopped
parsley, or sprigs of parsley, and serve immediately (does not reheat well).
https://www.christinascucina.com/bucatini-alla-crema-di-peperoni-rossi/
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