Spicy Pasta with Roasted Bell Pepper and Bacon. A simple pasta recipe, easy to make and with a kick at evert bite. Few simple and fresh ingredients that comes together quickly for those lazy summer nights when you want something tasty but quick to make.
The idea of this recipe came from a quick scan of my fridge and when I saw my jar of Simply Roasted Bell Peppers. I was immediately inspired to use it! Doesn’t this happen to all of us? I am sure you have been there too and sometimes the most tasty recipes comes from combining what you have on hands! I have to confess that while I like spicy food, my husband loves it way more and has a higher heat tolerance and he contributed to the creation of this dish!
WHY YOU WILL LOVE THIS RECIPE
-Spicy and flavorful, is an easy pasta dinner that you will make again and gain.
-I must confess that I love roasting peppers in the oven, but if you are in a hurry, you can always use a good quality canned roasted peppers.
-You can make it less or more spicy, depending on your guests, in any case you will feel the sweet taste of the peppers and the mouthwatering taste of the bacon bits.
WHICH INGREDIENTS DO YOU NEED FOR A SPICY PEPPER & BACON PASTA
PASTA: For this dish, I chose a short type of pasta called cavatappi. This corkscrew-shaped pasta is best for lighter, smoother sauces that are not as thick and have small pieces in the sauce. In fact, the corkscrew shape retains the sauce and its components better than a long pasta. In this case, the fusilli will latch on to the bacon bits and chili flakes, providing a kick in every bite.
BELL PEPPERS: I choose red and yellow, you can go for the same color or add the orange one. I would any how use one of these three colors as they are meatier and sweeter than the green peppers.
GARLIC: If you use the recipe for my Simply Roasted Bell Peppers, consider use a clove of garlic from the jar. Otherwise use a fresh clove.
BACON: you can chose classic oancetta, bacon strip or pork jawl, any variety will require to be chopped thinly into bits. Trust me, it is an extra steps but you will thank me when every little bits will latch into the pasta…
RED CHILI PEPPER : I used dried Italian peperoncino, you can use red pepper flakes and moderate accordingly to your heat tolerance
SALT & BLACK PEPPER: make sure you have fresh black peppers. Its aroma is more intense.
BASIL: it’s the herb of the summer and adds a touch of freshness to this dish.
EXTRA VIRGIN OLOIVE OIL: you will not need it as the fats of the bacon is enough and the roasted bell peppers either homemade or from a can contain already sole EVOO.
HOW TO MAKE SPICY PASTA WITH ROASTED BELL PEPPERS & BACON
Before starting to prepare the sauce, put a large pot of water on the stovetop. When the water reach to boil add the salt. Chop the bacon thinly. Chop the roasted bell peppers coarsely. Put a pan on the stovetop and warm it up. Once the pan is hot, add the bacon pieces and cook them half-way until the bacon fat has released.
Add the chopped roasted bell peppers and two teaspoons of chili flakes and complete the cooking of the bacon. Put 3 red Simply Roasted Bell Peppers pieces and 2 tablespoons of the pasta cooking water in a blender and blend until creamy, the result will be a silky sauce.
The Simply Roasted Bell Peppers have garlic, leave the garlic and blend it as well, it will make the sauce tastier.. Add the peppers sauce to the bacon and bell pepper mix. Cook the pasta as per the time in the instructions. It should be al dente. When ready, dump it in a colander to drain or use a slotted spoon to transfer it directly into the pot with the bacon and peppers.. Toss it, add the blended pepper sauce, and serve it with basil and fresh pepper. Enjoy it!
MORE DELICIOUS PEPPER RECIPES AND MORE FOR YOU
Authentic Italian Amatriciana Sauce
VARIATIONS AND SUBSTITUTIONS SPICY PASTA WITH ROASTED BELL PEPPERS & BACON
For a vegetarian version: simply remove the bacon – it is still a delicious and flavorful meal..
For a creamier pasta dish: consider adding mascarpone or some creme fraiche, or some fresh burrata.
For a more cheesy dish: add pecorino, Parmigiano Reggiano or Salted Ricotta.
HOW DO I STORE SPICY PASTA WITH ROASTED BELL PEPPERS AND BACON?
You can store it in an airtight container in the refrigerator for up to 3 days. If you make a creamier version, consider eating it within 1 day. Reheat it on the stove top for better results or in the microwave, accordingly to the instructions of your oven.
WHAT TO SERVE WITH SPICY PASTA WITH ROASTED BELL PEPPERS & BACON
This is a great pasta recipe to accompany a little Italian green salad, some bruschettas or any other salads or side dish. It is also great for a last minute gathering at your house or to bring to a gathering.
Which wine to pair with Spicy Pasta with Roasted Bell Peppers & Bacon
Spicy Pasta with Roasted Bell Peppers & Bacon pairs perfectly with a mellow red wine to enhance the spicy flavors, without overpowering them.
My top recommendation to pair with this dish is a Zinfandel (Primitivo) from Puglia, the heel of Italy. This wine has a smoky and spicy flavor that pairs elegantly with the peppers, bacon, and chili flakes.
If you favor a more intense wine, I suggest a Valpolicella Ripasso from Veneto, the region I come from. This wine has a fruity bouquet of cherries, plums, and blackberries but with an intense finishing in the palate.
Equipment
- Blender
Ingredients
For the Spicy Roasted Bell Peppers Sauce
- 1 cup simply roasted bell peppers chopped coarsely
- ¼ cup simply roasted bell peppers red whole
- 2 tsp red chili flakes
- 1.4 oz bacon air dried
For the Pasta
- 1 l water
- 1 tbsp salt
- 5.3 oz pasta fusilli
For the topping
- 1 pinch black pepper crushed
- 4 leaves basil
Instructions
To make the Spicy Roasted Bell Peppers Sauce
- Chop the bacon thinly and the roasted bell peppers coarsely.
- Put a pan on the stovetop and warm it up. Once the pan is hot, add the bacon pieces and cook them half-way.
- Continue by adding the chopped roasted bell peppers and two teaspoons of chili flakes and complete the cooking of the bacon.
- Put 3 red Simply Roasted Bell Peppers pieces and 2 tablespoons of the pasta cooking water (see notes) in a blender and blend until creamy. Add this to the bacon / pepper mix.
To make the Pasta
- Before starting to prepare the sauce, put a pot of water on the stove top. Add the salt and bring to a boil. (see notes)
- When the water is boiling, add the pasta.
- Cook as per the time in the instructions. It should be al dente. Transfer 2 tbsp of the cooking water to the Pesto so it will coat better.
- Remove the pot from the stove and put under the sink. (see notes) Put a splash of cold tap water to stop the cooking and then dump it in a colander to drain.
- Transfer the pasta to the pan, toss it with the sauce, serve it in individual bowls.
For the topping
- Add 2 leaves of basil and some crushed black pepper. Serve it and enjoy it!
Notes
- Add 2 tablespoons of the pasta cooking water to your sauce, which will help it better coat your pasta.
- Always add salt to the water before boiling, regardless of the sauce you will put on your pasta.
- Once you switch off the stove, quickly take the pot to your sink and add a bit of cold running water to stop the cooking – this will ensure your pasta is “al dente” (firm to the tooth).
- There is no additional oil used in this recipe, in fact the bacon and the oil from the Simply Roasted Bell Peppers are enough to prepare the sauce.
Nutrition
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