Bucato with a Carnival of Sweet Peppers Recipe

Name: Bucato with a Carnival of Sweet Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup extra virgin olive oil; 3 yellow bell peppers, cored, seeds and pith removed, and thinly sliced; 3 red bell peppers, cored, seeds and pith removed, and thinly sliced; 3 green bell peppers, cored, seeds and pith removed, and thinly sliced; Salt and freshly ground black pepper; 1 tablespoon sugar (or more to taste); 1 cup veal or beef broth; 1 pound bucato, strands broken in half; 1 cup (about 1 1/2 ounces) shaved Parmesan cheese, plus more, grated, for passing at the table; 2 tablespoons finely chopped fresh Italian parsley

Servings: persons

3/4 cup extra virgin olive oil
3 yellow bell peppers, cored, seeds and pith removed, and thinly sliced
3 red bell peppers, cored, seeds and pith removed, and thinly sliced
3 green bell peppers, cored, seeds and pith removed, and thinly sliced
Salt and freshly ground black pepper
1 tablespoon sugar (or more to taste)
1 cup veal or beef broth
1 pound bucato, strands broken in half
1 cup (about 1 1/2 ounces) shaved Parmesan cheese, plus more, grated, for passing at the table
2 tablespoons finely chopped fresh Italian parsley

1
Heat the oil in a large frying pan over medium heat.
2
Add the peppers and stir frequently so they dont stick and burn.
3
After a few minutes, add the salt and pepper, sugar, and a spoonful of water and lower the heat.
4
Continue to cook for a few minutes.
5
When the peppers begin to be tender, taste one to see if you want to add more sugar or salt.
6
Add the broth and cook the peppers until most of the broth is evaporated and the peppers are very tender and sweet and dark around some of the edges, about 20 minutes.
7
Add more water from time to time if the pan is dry.
8
Meanwhile, bring a large saucepan of water to a boil.
9
Stir in a small fistful of salt and the bucato.
10
When the pasta is tender, reserve a cupful of the pasta water and drain the pasta quickly in a colander.
11
Return the pasta to the pot you cooked it in and add the peppers and any liquid in the pan.
12
Add 1/4 cup of the reserved pasta water.
13
Crush the Parmesan shavings between the palms of your hands over the pasta.
14
Add the parsley and toss it all together over high heat for 1 minute.
15
Add a little more pasta water if the pasta is sticky.
16
Serve very hot.
17
Pass the Parmesan.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup extra virgin olive oil, 3 yellow bell peppers, cored, seeds and pith removed, and thinly sliced, 3 red bell peppers, cored, seeds and pith removed, and thinly sliced, 3 green bell peppers, cored, seeds and pith removed, and thinly sliced, and more.

Yes, Bucato with a Carnival of Sweet Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bucato with a Carnival of Sweet Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions