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This creamy pasta brings together comforting creaminess and just the right amount of spice. I love making it on chilly evenings when I need something quick yet cozy. The chili and herbs work wonders against the richness of the cream and the sweetness of sautéed peppers.
I first made this pasta on a quiet Sunday evening with whatever was left in the fridge. It turned out so flavorful it became a go-to dish for when I want both ease and indulgence.
Ingredients
- Vegetable oil: adds moisture and richness
- Butter: enhances flavor and creates a glossy base
- Carbonate: brings hearty substance and texture
- Onion: gives aromatic depth when slowly sautéed
- Celery: adds earthiness and subtle crunch
- Garlic: boosts the savoriness and balances the cream
- Chili pepper: introduces warm heat
- Ramiro pepper: offers sweetness and bright color
- Tomato paste: brings concentrated umami and body
- Cream: binds everything into a velvety sauce
- Italian herbs: give a classic Mediterranean touch
- Paprika: adds smoky sweetness
- Chili flakes: let you customize the heat level
- Pasta: is the base and soaks up the sauce beautifully
- Salt: is essential for enhancing flavors
- Fresh dill: adds brightness and a grassy finish
- Green onions: contribute freshness and mild bite
Step-by-Step Instructions
- Prepare the Pasta:
- Boil a large pot of water and stir in salt. Add the pasta and cook until al dente. Drain and set aside to prevent overcooking. Reserve a small amount of pasta water for adjusting the sauce later if needed.
- Sauté the Base:
- Heat vegetable oil and butter together in a wide skillet over medium heat. Once melted, add chopped onion and celery. Stir occasionally and let them soften until they begin to turn translucent and fragrant.
- Add Aromatics:
- Mix in the minced garlic followed by the chopped chili pepper and Ramiro pepper. Let everything cook for a few minutes so the flavors can infuse the oil without burning.
- Incorporate Tomato Paste:
- Stir in the tomato paste and spread it evenly into the skillet. Let it cook for two or three minutes to mellow the acidity and deepen the base flavor of the sauce.
- Create the Cream Sauce:
- Slowly pour in the cream while stirring. Season with salt black pepper Italian herbs paprika and chili flakes. Allow the mixture to simmer gently for five to seven minutes until slightly thickened. Do not let it boil or it might split.
- Combine Pasta and Sauce:
- Add the cooked pasta to the skillet and toss it gently until every piece is well coated. Let it sit on low heat for two to three minutes so the pasta fully absorbs the sauce’s flavor.
- Garnish and Serve:
- Plate the pasta and sprinkle with freshly chopped dill and green onions. Serve immediately while hot for best flavor and texture.
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My favorite part is using Ramiro pepper. Its sweetness pairs beautifully with the chili and cream. My family always fights over who gets the bowl with the most of it.
Storage Tips
This pasta stores well in an airtight container for up to three days in the fridge. Reheat slowly on the stove and add a splash of cream or water to loosen the sauce if needed. Avoid microwaving at high heat to prevent splitting the cream.
Ingredient Substitutions
You can swap out cream with coconut cream or cashew cream for a dairy-free version. If you don’t have Ramiro pepper use red bell pepper for a similar sweet profile. Gluten-free pasta works too just cook it gently to keep it intact.
Serving Suggestions
This pasta pairs wonderfully with a simple green salad tossed in lemon vinaigrette. Garlic bread or grilled sourdough on the side helps soak up the extra sauce. For drinks a light white wine like Sauvignon Blanc balances the cream nicely.
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Cultural Context
Creamy pepper pasta has roots in Italian cuisine but takes inspiration from other European flavors too. It’s a dish that blends comfort and boldness which is why it shows up in both rustic and modern kitchens across cultures.
Frequently Asked Questions About Recipes
- → Can I use a different type of pasta?
Yes, you can substitute with penne, fusilli, linguine, or any pasta you prefer for this dish.
- → What can I use instead of cream?
Plant-based alternatives like coconut cream or oat cream work well if you're looking for a dairy-free version.
- → How spicy is the dish?
The spice level is moderate from chili pepper and flakes, but you can adjust by adding more or less chili.
- → Can I make it ahead of time?
Yes, you can prepare it in advance. Reheat gently on the stove, adding a splash of water or cream if needed.
- → What herbs are best for garnish?
Fresh dill and green onions complement the creamy and spicy notes perfectly, adding freshness and color.
- → Is it suitable for vegetarians?
Yes, this dish is vegetarian-friendly as long as the cream used is free of animal-derived ingredients.