Read more: 44 Types Of Pasta And When You Should Be Using Them To make this recipe, grab some red bell peppers from the produce aisle, then head to dairy aisle and get cream cheese, Parmesan cheese, ...

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.

A minimalist blend of butter, miso and Parmesan, the sauce emulsifies to coat each pasta strand with silky, umami richness.

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 ...

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.

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.

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 ...