Casarecce Pasta in Peperonata Sauce

Why You’ll Love This Recipe

Casarecce Pasta in Peperonata Sauce is a comforting and vibrant meal that’s full of color, flavor, and texture. The sweetness of the bell peppers pairs beautifully with the acidity of the tomatoes, creating a well-rounded sauce that complements the pasta perfectly. The ridged shape of casarecce pasta holds the sauce beautifully, ensuring that every bite is packed with flavor. Whether you’re looking for a light dinner, a vegetarian meal, or a delicious way to use fresh summer vegetables, this dish is sure to become a new favorite.

Ingredients

• 300g casarecce pasta (or any short pasta like penne or rigatoni)

• 2 tablespoons olive oil

• 1 medium onion, thinly sliced

• 3 bell peppers (red, yellow, and green), thinly sliced

• 2 cloves garlic, minced

• 1 can (400g) diced tomatoes

• 1 tablespoon red wine vinegar

• Salt and pepper, to taste

• Fresh basil leaves, chopped (for garnish)

• Parmesan cheese, grated (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain the pasta, reserving about 1/2 cup of pasta water for later use.

2. Prepare the peperonata sauce: While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the sliced onion and bell peppers to the pan. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize.

3. Add garlic and tomatoes: Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced tomatoes (with their juices) and red wine vinegar. Season with salt and pepper to taste. Stir everything together, and let the sauce simmer on low heat for about 10-15 minutes, until the peppers are very tender and the sauce has thickened slightly.

4. Combine the pasta and sauce: Add the cooked pasta to the pan with the peperonata sauce. Toss the pasta in the sauce, adding some of the reserved pasta water to help the sauce coat the pasta evenly. Stir everything together and cook for another 1-2 minutes to allow the flavors to combine.

5. Serve: Plate the pasta and top with freshly chopped basil and grated Parmesan cheese (if using). Serve immediately and enjoy!

Servings and Timing

• Servings: 3-4

• Prep Time: 10 minutes

• Cook Time: 20-25 minutes

• Total Time: 30-35 minutes

Variations

• Add protein: You can add grilled chicken, sausage, or shrimp for extra protein. Simply cook the protein separately and toss it with the pasta before serving.

• Spicy version: For a bit of heat, add red pepper flakes to the peperonata sauce or stir in a finely chopped chili pepper along with the garlic.

• Vegan version: Omit the Parmesan cheese or use a dairy-free alternative to make the dish vegan-friendly.

• Extra vegetables: Add zucchini, eggplant, or olives to the sauce for added texture and flavor.

Storage/Reheating

• Storage: Leftover pasta can be stored in an airtight container in the fridge for up to 2 days.

• Reheating: Reheat the pasta in a skillet over low heat with a splash of water or broth to loosen the sauce. Stir occasionally until heated through.

FAQs

Can I use a different type of pasta?

Yes! While casarecce is ideal for this dish due to its shape, you can substitute it with any short pasta like penne, rigatoni, or fusilli. Just make sure to cook it al dente.

Can I make the peperonata sauce ahead of time?

Yes, the peperonata sauce can be made ahead of time and stored in the fridge for up to 3 days. Just reheat it before adding the cooked pasta.

Can I use fresh tomatoes instead of canned tomatoes?

Yes, fresh tomatoes work just as well in this recipe. You’ll need about 4-5 medium tomatoes, diced. Just cook them down for a few extra minutes to reach the right sauce consistency.

Can I add more vegetables?

Absolutely! You can add other vegetables like zucchini, mushrooms, or spinach to the peperonata sauce. Feel free to get creative with the veggies!

Is this recipe gluten-free?

To make this recipe gluten-free, simply swap the casarecce pasta for a gluten-free pasta alternative. The sauce itself is naturally gluten-free.

Can I freeze this dish?

While it’s best served fresh, you can freeze the peperonata sauce (without pasta) for up to 2 months. Just thaw it in the fridge and reheat it before adding the cooked pasta.

Can I use a different type of vinegar?

Yes, you can use white wine vinegar, balsamic vinegar, or apple cider vinegar instead of red wine vinegar, depending on your preference.

How do I make the sauce more savory?

For a deeper flavor, you can add a pinch of sugar to balance out the acidity of the tomatoes, or a splash of soy sauce or balsamic vinegar for more umami.

How can I make this dish spicier?

Add red pepper flakes, chili powder, or even a fresh chili pepper to the peperonata sauce to give it a spicy kick.

Can I make this dish without garlic?

If you’re not a fan of garlic, you can skip it or substitute it with shallots or onions for a milder flavor.

Conclusion

Casarecce Pasta in Peperonata Sauce is a simple yet flavorful dish that celebrates the vibrant, fresh flavors of summer vegetables. The sweet bell peppers, caramelized onions, and tangy tomatoes combine to create a rich sauce that perfectly coats the pasta. This dish is versatile, easy to make, and perfect for any occasion, whether you’re cooking a quick weeknight meal or serving something special to guests. Enjoy this Italian-inspired comfort food that’s both satisfying and light!