Italian Island Pepper Pasta

If your pasta has become monotonous or you’re fed up with tomato-sauce, I have a recipe for you! A few days ago, I came home after a long day at work to find J- cooking up an authentic and totally unexpected pasta dish: Italian Island Pepper Pasta.  

J- adapted this dish from his aunt, who lives on the Italian island of Ischia, and serves it for lunch. This meal is also a great way to use up all those bell peppers taking over your garden.

Italian Island Pepper Pasta

The recipe features blended Red Bell Peppers and Serrano Peppers as the vegetable base for the sauce (instead of the traditional tomato). It is deceptively simple, light enough to eat throughout the day, and incredibly versatile.

INGREDIENTS:

3 Cloves Garlic, minced

1 Teaspoon Red Pepper Flakes (or more to taste)

1 Teaspoon + 2 Tablespoons Extra-Virgin Olive Oil  
2 Large Red Bell Peppers, seeded and coarsely chopped

1-3 Serrano or other Hot Peppers, coarsely chopped
6 oz. Portobello Mushrooms 

Salt and Pepper

Salted Water For Boiling Pasta

½ Pound Spaghetti Rigati

Handful of Chives or Green Onions, chopped

DIRECTIONS:

1.      In a large blender or Magic Bullet, blend together the Red Bell Peppers and Serrano Peppers with 1 Teaspoon of the Olive Oil. Blend until smooth.

2.      Heat the remaining Olive Oil in a large pan on medium, and add the minced Garlic and Red Pepper Flakes. Cook until the Garlic begins to brown around the edges.

3.      Add the blended Peppers, and stir to incorporate. Allow to cook on medium-high for about 5 minutes.

4.      Add the Mushrooms, Red Pepper Flakes, Salt and Pepper. Turn the heat down and allow the sauce to simmer for an additional for 10-15 minutes, adding more liquid if necessary.

5.      In the meantime, bring the water for the pasta to a boil and add the pasta. Cook until al dente, but do not drain.

Note: Timing is important here.  Do not overcook the pasta!

6.      Transfer the pasta to the sauce pan, and toss to coat. Transfer to a serving dish.

7.      Sprinkle the chopped Chive or Green Onion on top of the pasta for garnish. Serve with a salad like the Tomato and Avocado Salad with Fresh Raspberry Dressing.

Serves 4.