Bell Pepper Sauce and Pasta

The other day I was at Trader Joe’s and I tried their Penne Pepperonata-it was really good. But since I’m not a big fan of frozen meals, especially frozen pasta, I thought I’d try and make my own. Here’s what I came up with-enjoy!

(The picture doesn’t do it justice, but I really wanted to include a photo since I haven’t in awhile. If you make this send me a picture, so I can replace this one, thanks!)


2 Bell peppers, diced

pinch of crushed red pepper

1/2 tsp Rosemary leaves

3 Cloves garlic, minced

2T Tomato paste

1/3C Sour cream (or if you want to get fancy, use creme fraiche)

pasta water

fresh parsley

1/2# Penne


Put a large pot of water on high heat, and cook the pasta as soon as the water boils. Drain and reserve about 1 cup of the pasta water.

Meanwhile, heat a generous amount of olive oil in a large saute pan and add the peppers, crushed red pepper, rosemary and salt and pepper. Saute until the peppers are soft, add the garlic and saute for 1 more minute. Stir in the tomato paste and cook until it starts to turn slightly golden, about 3 minutes, stirring often. Turn the heat off and stir in the sour cream. Stir in about 1/2 C of the pasta water, taste and adjust seasoning with salt and pepper. You may need to add more water to make the sauce the right consistency. Add the hot pasta and serve with fresh parsley and grated Parmesan cheese.

Serves: 2


2 thoughts on “Bell Pepper Sauce and Pasta

  1. Hi Lorelei!

    I saw your link on facebook….your website is awesome, so beautifully done. As the owner of eternally tiny kitchens, I am really excited to come back to your blog and try your recepies. I cannot WAIT to make the Chimmichurri Sauce–


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