Roasted red and yellow pepper sauce with garlic and basil from Essentials of Classic Italian Cooking (page 165) by Marcella Hazan

  • basil
  • yellow bell peppers
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute penne, ziti, or maccheroncini pasta for rigatoni pasta.

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Notes about this recipe

  • Eat Your Books

    Can substitute penne, ziti, or maccheroncini pasta for rigatoni pasta.

  • Rutabaga on February 07, 2017

    The sautéed peppers and oil nicely flavor the pasta here, and the basil livens it up. I found three peppers to be a little stingy for a pound of pasta however, so would recommend using four. Also, peeling the peppers added a lot more work to what is otherwise a very quick to prepare rich. It could just be that my peeler doesn't work well with peppers. All in all, this would make a nice side dish at a large meal, or you could add sausages to make it more substantial on its own.

  • TrishaCP on July 29, 2014

    Nice summer sauce option when peppers are plentiful. Peeling the peppers and then sautéing them really did give them a roasted pepper quality, and they were meaty and sweet. The garlic infused oil perfectly flavored the peppers. I used only 1/2 of the pasta (I used whole wheat fusilli) the recipe called for since I wanted more vegetables, and I did the final toss with olive oil instead of butter.

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