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Ruote with Bell Peppers Recipe

Ruote with Bell Peppers Recipe

Ruote with Bell Peppers Recipe

(ruote ai peperoni)

Preparation time : 20 minutes + 8 minutes cooking time

Ingredients for 4 servings

  • ruote pasta 12 oz (350 g)
  • extra-virgin olive oil 3 tbsp + 2 tsp (50 ml)
  • red bell pepper, sliced into thin strips 41/lb (130 g) about 1 medium
  • yellow bell pepper, sliced into thin strips 41/2 lb (130 g) about 1 medium
  • onion 31/2 oz (100 g) about 11/2 small
  • heavy cream 1/3 cup + 11/2tbsp (100 ml)
  • vegetable broth as needed (best if fresh)
  • salt and pepper to taste

for the vegetable broth :

  • carrot half
  • celery stalk, with a few leaves half
  • onion half
  • water 41/4 cups (1 L)
  • salt to taste

Method :

  1. Start by making the vegetable broth. Wash and peel half a carrot, half an onion, and half a celery stalk with a few leaves still attached. Boil them for at least 30 minutes in 41/4 cups (1 L) of water, seasoning with salt to taste. When the broth is done, strain it and use it for the pasta sauce.
  2. Slice the onion and sauté it in the oil. When the onion is golden brown, add the peppers (cleaned and cut into thin strips).
  3. Let the vegetables cook, adding vegetable broth as necessary. Continue until the peppers are soft, seasoning with salt and pepper to taste. When they’re done, stir in the cream.
  4. Boil the pasta in salted water until it’s al dente, and combine it with the pepper sauce.