This delicious recipe combines the sweetness of roasted peppers with the spicy kick of Red Fresno chili, creating a creamy, flavorful sauce that perfectly complements any type of pasta.
Below you will find our recipe
| Ingredients | Qty |
| Pasta of your choice (fettuccine, penne, spaghetti) | 500 grams |
| medium onion | 1 medium piece |
| Red Fresno Hyfood | 1 - 2 peppers |
| Roasted red peppers | 1 cup |
| Tomato purée | 200 grams |
| Dried basil | 1 tsp |
| Heavy cream | 1 cup |
| Olive Oil | 2 tbsp |
| Salt and pepper | To taste |
| Grated parmesan cheese (to serve) | optional |
| Fresh basil leaves for garnish | optional |
Instructions
- Start by heating the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent and slightly golden, about 5 minutes.
- Then add the garlic and Red Fresno pepper to the skillet, cooking for another 2-3 minutes until fragrant.
- Stir in the roasted peppers, mixing well and allowing the flavors to meld for an additional 2 minutes.
- Pour the tomato purée into the skillet and add the tablespoon of basil. Reduce the heat to low and let the sauce simmer for 30 minutes, stirring occasionally. This will allow the flavors to intensify and the sauce to thicken slightly.
- Meanwhile, cook the pasta according to the package instructions in salted water until it is al dente. Then, drain it and set it aside.
- After 30 minutes, stir in the half-and-half cream and mix well until the sauce is smooth and creamy. Cook for an additional 5 minutes, adjusting the seasoning with salt and pepper to taste.
- Serve the pasta on individual plates and top with a generous portion of the Red Fresno pepper and roasted pepper sauce. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves if desired.
Enjoy this exquisite pasta with a side salad and a glass of red wine!
Discover here all the varieties of peppers we cultivate in our greenhouses.
