This dish brings together the comforting flavors of st￭ peppers and the heartiness of pasta in a quick, easy-to-make meal that the entire family will love.
Ingredients
Scale:
1 pound pasta (penne or rotini work well)
2 large bell peppers (any color), diced
1 can (15 oz) diced tomatoes with juices
1 cup heavy cream (or a non-dairy alternative for a vegan option)
1 cup shredded mozzarella cheese (plus more for topping)
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.
In the same pot, add a splash of olive oil over medium heat. Once hot, add the diced bell peppers and sauté for about 3-4 minutes, until they begin to soften and release their sweet aroma.
Pour in the can of diced tomatoes along with their juices. Stir to combine with the peppers, and let simmer for an additional 2-3 minutes. The mixture should be bubbling gently.
Reduce the heat to low, and stir in the heavy cream. Mix well until the cream is fully integrated and the sauce is creamy and smooth. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Add the cooked pasta to the bell pepper and cream mixture in the pot. Gently toss everything together until the pasta is evenly coated in the creamy sauce.
Stir in the shredded mozzarella, allowing it to melt into the pasta and create a delightful cheesy texture. For an extra cheesy finish, sprinkle additional cheese on top.
Once everything is well mixed and heated through, serve the pasta immediately while it’s warm. Enjoy the delightful flavors and creamy texture!
