something delicious: sautéed pepper pasta.
March 6, 2013 § 2 Comments
I’m half Italian, which makes my love for pasta self-explanatory hereditary. So when a gal pal told me about this recipe, I was immediately inspired to give it a try. Pasta with vodka sauce and freshly grated parmigiano reggiano is one of my favorite guilty pleasures, so the idea of replacing pasta with sautéed peppers sounded too good. And you know what? It was even better than I imagined so it should come as no surprise that it’s automatically earned a spot in this girl’s meal rotation. And, of course, since sharing is caring, here’s my own spin off the original recipe if you’d like to give it a try!
Sautéed Pepper Pasta
Ingredients:
- 1/3 red bell pepper
- 1/3 orange bell pepper
- 1/3 yellow bell pepper
- 1 tbsp (15ml) vegetable oil
- Salt and pepper to taste
- 1/4 cup (60ml) Rao’s Homemade Vodka Sauce
- Fresh parmigiano reggiano
Directions:
- Heat small frying pan on medium-low heat
- Slice red, orange and yellow peppers vertically, about 1/4-inch thick
- Place sliced peppers in a medium-sized bowl
- Add vegetable oil, salt and pepper and blend together
- Transfer pepper mixture to frying pan, stirring occasionally for 5 to 7 minutes
- Reduce heat to low and add vodka sauce
- Stir sauce until all the pepper slices are evenly coated and let simmer for 2 to 4 minutes
- Serve immediately
- Garnish with fresh parmigiano reggiano
All photos © Lauren Alboini
What a fun food swap idea! It’s so colorful and pretty, I can only imagine it’d be delicious to eat too!
It very much is, and nice and light too!