Ingredients with Measurements:
- 1 pound of Paddaccio pasta
- 2 red bell peppers
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Large pot for boiling pasta
- Colander
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half, remove the seeds and stem, and place them on a baking sheet lined with aluminum foil.
3. Drizzle the peppers with 2 tablespoons of olive oil and sprinkle with salt and pepper.
4. Roast the peppers in the oven for 20-25 minutes or until the skin is charred and blistered.
5. Remove the peppers from the oven and let them cool for a few minutes.
6. Once the peppers are cool enough to handle, remove the skin and chop them into small pieces.
7. In a large pot, bring salted water to a boil and cook the Paddaccio pasta according to the package instructions.
8. While the pasta is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
9. Add the minced garlic and red pepper flakes to the skillet and cook for 1-2 minutes or until fragrant.
10. Add the chopped roasted red peppers to the skillet and cook for another 2-3 minutes.
11. Drain the cooked pasta and add it to the skillet with the roasted red peppers.
12. Toss the pasta with the red pepper mixture until well combined.
13. Sprinkle the grated Parmesan cheese over the top of the pasta and garnish with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat: 16g
Carbohydrates: 50g
Protein: 12g
Sodium: 300mg
Substitutions for ingredients:
- Paddaccio pasta can be substituted with any other type of pasta.
- Red bell peppers can be substituted with any other color of bell pepper.
- Parmesan cheese can be substituted with any other type of grated cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use different herbs such as basil or oregano for added flavor.
- Add a splash of white wine to the skillet while cooking the red pepper mixture for a more complex flavor.
Tips and tricks:
- Make sure to remove the skin from the roasted red peppers to avoid any bitterness.
- Reserve some of the pasta water to add to the skillet if the pasta seems dry.
- Use a vegetable peeler to shave thin slices of Parmesan cheese for a fancy presentation.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stove with a splash of water or broth to prevent it from drying out.
Presentation ideas:
Serve the pasta in individual bowls and garnish with fresh parsley and shaved Parmesan cheese.
Garnishes:
Fresh parsley and shaved Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Grilled vegetables
Troubleshooting advice:
- If the pasta seems dry, add a splash of pasta water or broth to the skillet.
- If the pasta is too salty, rinse it under cold water before adding it to the skillet.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the pasta and red pepper mixture to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Paddaccio is a type of pasta that originated in Italy. It is similar to fettuccine but has a wider shape.
Flavor profiles:
This dish is savory and slightly spicy with a hint of sweetness from the roasted red peppers.
Serving suggestions:
Serve the pasta hot and garnished with fresh parsley and shaved Parmesan cheese.
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Region: Italian