Read more: 44 Types Of Pasta And When You Should Be Using Them To make this recipe, grab some red bell peppers from the ...

This recipe makes enough red pepper and cashew sauce to set aside or freeze to use another day. You could also cook more pasta to make larger portions or serve more people.

One of those recipes—and the one that I can’t stop dreaming about—is a three-ingredient arrabbiata pasta with burrata. It ...

Reds are all-rounders: incorporate them into stir fries, ratatouille, or pasta sauces. Spanish dishes also make heavy use of red peppers and paprika, a derivative of the Anaheim pepper variety.

until the peppers are tender, about 10 minutes. Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of pasta water. Add the spaghetti, pasta water ...

Try to go for yellow or orange peppers as they are neither too sweet nor bitter. If you don’t fancy spaghetti you can use any miniature pasta shapes – such as ditalini (small ditali ...

This is where I encountered the small stuffed pepper that inspired today’s pasta recipe. They’re a little bit bigger than a gumball; olive green or deep red, but wrinkly and a little stodgy.

Add the dried peppers and cook until fragrant and crisp, 1 to 2 minutes. Transfer to a paper-towel-lined plate. Bring a large pot of well-salted water to a boil. Drop in the pasta and cook until ...