Another recipe I found in Vincenzo Buonassisi’s pasta cookbook (published in the 70s) is the fusion of pasta with lots of peppers, also a very simple recipe for which the cookbook is known. I imagined the process and had the idea of a one-pot-pasta process. (Buonassisi didn’t think of any one-pot-pasta dishes in his cookbook – I think it’s a modern way to cook pasta.)
So I made some changes to adapt the recipe. Especially I chose riccioli for pasta because of the rather short cooking time as well especially the unfurling of the pasta when cooked which is fine for the anticipated fusion.
What do we need – apart from the usual suspects … it’s only:
- riccioli
- red peppers
- tomato pulp.
At first the peppers, cut into rather small pieces, are fried in olive oil. Then the tomato pulp is added. When softly simmering the pasta also walks in the frying pan. You need to add about the same amount of water. Then all will simmer – now and then just stir the mess to make sure all is fine. Finally when the liquid is almost soaked up … the pasta dish is ready.
Well … the water … you may substitute any stock (beef, veal, vegetable) for the water.
Enjoy!
- 3 red peppers (about 300 g before trimming)
- 1 clove of garlic (finely chopped or pressed)
- 2 – 3 tbsp olive oil
- 400 g Italian tomato pulp (1 can)
- a splash of honey
- 1 chili pepper (or ground chili powder – to taste)
- 150 g riccioli
- 300 – 400 ml water (or stock)
- salt & pepper (to taste)
- some fresh parsley (finely chopped)
- Parmesan (finely or roughly grated – optional)
- frying pan
- Trim the red peppers & cut them into pieces (rather small & long).
- Trim the clove of garlic & chop it finely (or press the garlic).
- Trim the chili pepper & discard the seeds. (If using ground chili powder add it to the tomato pulp.)
- Put everything in a frying pan with the olive oil. Fry softly for about 5 min.
- Discard the chili pepper … depending on the your preference of heat. If using ground chilli powder adjust the amount to your taste as well.
- Mix tomato pulp & honey. Add to the frying pan & heat it up.
- Add the riccioli & some water (about 150 ml … 200 ml) and let the mess simmer for about 10 min.
- Add salt & pepper to taste. The riccioli will doubtlessly need some more time in the vegetable sauce of the frying pan than cooked in water.
- Stir the sticky mess, add water (about 150 ml … 200 ml) & let it simmer for another 5 – 10 min.
- In the meantime: chop the parsley.
- Test the riccioli – if now well cooked add the parsley and serve at once.
- optional: serve with extra grated Parmesan.
- not recommended!
