Total Time: 40 minutes

Penne pasta with peppers is a dish I was introduced to by my niece. It had a curious and fresh taste. I was asked to guess what was in the dish. I couldn’t tell the ingredients in the few seconds I was given for the answer.

The ingredients are ordinary. Out of many penne pasta recipes, this one is quite different, some change from the usual.

It’s not one of the quick pasta recipes, but it is a simple process to prepare. You can surprise your guests with the unusual type of sauce. They may have a little to think, like I did, to figure out the ingredients.


Ingredients for 4 people:

  • 1 pound  penne
  • 4 tablespoons olive oil
  • 1 small onion sliced
  • 1 red pepper cut in strips
  • 1 yellow pepper cut in strips
  • 1/2 cup beef broth
  • salt
  • 1/2 cup cream
  • 1/2 cup grated parmigiano



Warm up oil in a saucepot on moderate, heat. Add onion and peppers. When tenders, about 10 minutes, add broth and let go about 10 minutes more until broth evaporates.

Let cool a bit and strain the sauce to eliminate the skins of peppers, then return mixture to pot. Check for salt, add cream, some parmigiano and heat.

Mix sauce with cooked penne adding the rest of parmigiano. Add some reserved water from pasta, in case needed. Turn off heat and serve.


Note: use chicken or vegetable broth. Black pepper is OK too, if you like it. Penne rigate, the ones with ridges, always better than penne lisce (smooth).

You could hold the peppers on a flame and burn the skin, so it could come easily off, or even bake them in very hot oven. But the flavor may be compromised, as there will be some loss of juices from peppers in the process.

Use only red peppers. Use ricotta instead of cream. Experiment and make your own penne pasta with peppers.


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