Fusilli bucati pasta with red pepper sauce
4 servings
30 minutes
Fusilli bucati pasta with red pepper sauce is a bright and aromatic dish of European cuisine that combines the rich flavor of sweet peppers with the delicate texture of pasta. This recipe recalls traditional Italian dishes where simple ingredients create deep and rich flavor combinations. Roasted peppers, onions, and carrots form a velvety sauce with light caramel notes, while olive oil adds tenderness. Fusilli bucati perfectly hold the sauce due to their twisted shape, allowing each bite to be full of flavor. The dish is versatile – suitable for both everyday dinners and special occasions when you want to treat yourself to something simple yet exquisite. It can be served with herbs and grated cheese to enhance its flavor depth.
1
Heat the oil in a saucepan over medium-high heat.
- Olive oil: 2 tablespoons
2
Add pepper, onion, and carrot, and sauté for 5 minutes until the onion starts to turn brown.
- Canned roasted peppers: 200 g
- Onion: 0.5 head
- Carrot: 1 piece
3
Add ¾ cup of water, cover with a lid, reduce heat to moderately low. Cook for 20 minutes.
4
In the meantime, prepare the pasta according to the instructions on the package.
- Fusilli: 230 g
5
Remove the vegetable mix from heat and puree in a blender. Season with salt and pepper if desired.
6
Drain the pasta and return it to the pot. Mix with pepper sauce.
