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Pasta with Roasted Baby Peppers

 

NOTE: If baby peppers are not available, use red, and yellow and orange bell peppers, or whatever colors are available.  Some would say roasted peppers are done over a flame or under a broiler or on a grill. They would be correct. We roast them the lazy person’s way – in a hot oven.  So maybe we should call them Broasted peppers, or some other thing, but all in all they roast very nicely at 400 degrees Fahrenheit.

 

Ingredients

10-12 Small Multicolored peppers – Sweet
1/4 Cup Olive oil – extra virgin
1/4 Cup Prosciutto – Sliced thinly & chopped into 1/2 inch pieces
2 Cloves Garlic – sliced thinly
1 1/2 Tsp Flour – white
2/3 Cup Chicken stock
3 Tsp. Parsley – fresh and chopped coarsely
1/2 Lb. Pasta – Fettuccine or Tagliatelle

Preparation

Preheat the oven to 400 degrees F.

Pour 1/2 the olive oil into an oven proof baking dish that is large enough to hold all the peppers in a single layer, and place them into the oven to roast.  Roasting time will vary with the size of the peppers, but 35-40 minutes is a good estimate of the actual time it will take to develop a slightly charred set of peppers.  Remove them from the oven when roasting is complete, and allow to cool in the pan.

When cool, remove the stem end, and cut the peppers longitudinally in half. Discard the seeds. If using baby peppers cut each half in half. If using larger peppers, peel them, cut them in half, and then cut each half into quarters.

Put a pot of water to boil for the pasta.

Put the peppers into a fry pan that will hold all the peppers and the garlic.  Add the rest of the olive oil and sauté the peppers and garlic for 8-10 minutes.  Sprinkle the flour (or Wondra) over the peppers while stirring with a fork or a spatula. Allow to cook for about 2-4 minutes then add the chicken stock. Bring to a simmer over a low heat.  While this is cooking, begin to cook the pasta. While the pasta is cooking, the sauce will begin to thicken. Turn off the heat, and add the prosciutto. Stir to incorporate the meat into the pepper mix.

As soon as the pasta is cooked al dente, add two tablespoons of the pasta water to the peppers mixture, drain the pasta, and  put the pasta back into its cooking pot. Add all the pepper and prosciutto mixture to the pot with the pasta, turn the heat onto medium high, and mix well while bringing the sauce to a boil.

Serve immediately garnished with generous helpings of freshly grated Parmesan cheese and the fresh parsley. Pair this with a De Angelis Wines 2007 Syrah!  (Any leftover pasta is a perfect ingredient for a great Fritatta!)

       2007 Syrah

 [add_to_cart item=”2007syrah” quantity=”user:1″ ]

 

 

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