A smoky, soft-textured recipe where grilled red peppers blended with cream are wrapped around penne pasta. A practical option that brings the flavor of Turkish cuisine's grilled peppers to pasta.
Char the red peppers over an open flame or in the oven until the skins blacken, then rest them in a bag and peel off the skins.
Blend the charred peppers until smooth; sauté the garlic in butter, then add the pepper puree and cream; season with red pepper flakes and salt and simmer for 5 minutes.
Boil the penne in plenty of salted water according to the package instructions and drain.
Mix the boiled penne with the sauce and serve hot, optionally with grated kashar cheese.
Important: Don't hold the peppers too close to the flame while roasting — the inside should soften without the outside burning. Allergen: contains dairy (cream).
After peeling the roasted peppers' skin, if you let them rest for a few minutes in a bag sealed with plastic wrap, the skin comes off much more easily.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.