Tomato cream pasta with peppers and pickled peppers
Italian
Pasta
tomato cream
By thoroughly frying the red and yellow peppers, it will give it a sweetness and make it tasty. The acidity of the cream sauce and pickles gives the rich sauce a refreshing taste. It's also delicious with smoked salmon.
Cooking time: 10 minutes
Cooking time without tomato sauce
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How to make it
1
Shredded red peppers, yellow peppers and bacon. Slice the onions into thin slices and shredded sweet pickles.
2
Put A in a frying pan and when it smells, add bacon, onion, red peppers, and yellow peppers in the order.
3
Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)
4
Once the ingredients in the frying pan are starting to soften, add B, mix well with a wooden spoon, add sweet pickles, and simmer.
5
Add the boiled spaghetti to a frying pan, add spaghetti boiling soup (about 30ml) and stir-fry, then add salt to taste.
6
Add 1 tablespoon of Parmesan cheese and mix further.
7
Place it on a plate, sprinkle the remaining Parmesan cheese and parsley and you're done.
Materials 1 person
-
- Red peppers
- 35g
-
- Yellow peppers
- 35g
-
- bacon
- 20g
-
- Onion
- 45g
-
- Sweet Pickles
- 10g
-
- salt
- A little
-
- Parmesan cheese
- 2 tbsp
-
- Mince parsley
- Appropriate amount
-
[A]
- Olive oil
- 1 tablespoon
-
- Chop garlic
- 1 piece
-
[B]
- Whole tomato
- 75g
-
- butter
- 5g
-
- Fresh cream
- 50ml
-
- parsley
- A little
-
[Boil spaghetti]
- Spaghettidi Czech No.11 Spaghettini
- 80g
-
- Used in boiling water
- 3000ml
-
- 1% salt content of salted
- 30g
