Pasta with Piquillo Peppers and Mascarpone Recipe

Name: Pasta with Piquillo Peppers and Mascarpone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 23 pounds, 58 ounces, weight Boiled Pasta; 2 cups Water From Boiled Pasta (reserved); 1 whole Shallot Or Spring Onion; 1-78 ounces, weight Olive Oil; 1 teaspoon Salt; 1 teaspoon Pepper; 7 ounces, weight Tomato Sauce; 3 whole Piquillo Peppers; 3-58 ounces, weight Mascarpone; 1-78 ounces, weight Cubed Serrano Ham; Chives, Chopped, To Taste; 1-78 ounces, weight Grated Parmesan

Servings: persons

23 pounds, 58 ounces, weight Boiled Pasta
2 cups Water From Boiled Pasta (reserved)
1 whole Shallot Or Spring Onion
1-78 ounces, weight Olive Oil
1 teaspoon Salt
1 teaspoon Pepper
7 ounces, weight Tomato Sauce
3 whole Piquillo Peppers
3-58 ounces, weight Mascarpone
1-78 ounces, weight Cubed Serrano Ham
Chives, Chopped, To Taste
1-78 ounces, weight Grated Parmesan

1
Boil the pasta according to package directions.
2
Reserve some of the pasta water.
3
Peel and chop the spring onion or the shallot.
4
In a pot, simmer it with olive oil.
5
Add a little bit of the water from the boiled pasta.
6
Sprinkle some salt and pepper and let it cook for 5 minutes more.
7
Add the tomato sauce, and let it cook another 2 more minutes.
8
Cut the piquillo peppers in thin strips.
9
In a bowl, mix the mascarpone, the piquillo strips, the serrano ham and the chives if youre using any.
10
Stir together the tomato sauce and the pasta.
11
Continue cooking for another 4 minutes.
12
And add the grated parmesan into the mascarpone mixture.
13
Mix both mixtures, the tomato and pasta together with the mascarpone.
14
Perfect for a weeknight dinner or for a weekend lunch, if you dont want to spend hours cooking.
15
Serve with a green salad as a side dish.

10534

kcal

Calories

Fat

2029

Carbs

370

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 23 pounds, 58 ounces, weight Boiled Pasta, 2 cups Water From Boiled Pasta (reserved), 1 whole Shallot Or Spring Onion, 1-78 ounces, weight Olive Oil, and more.

Yes, Pasta with Piquillo Peppers and Mascarpone falls under the Pasta & Noodles 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!

Pasta with Piquillo Peppers and Mascarpone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions