Penne Piperade Recipe

Name: Penne Piperade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups penne; 1 tablespoon extra virgin olive oil; 1 green bell pepper, cored, seeded, and cut into penne-size pieces; 1 red bell pepper, cored, seeded, and cut into penne-size pieces; 1 yellow bell pepper, cored, seeded, and cut into penne-size pieces; 1 medium onion, thinly sliced; 3 cloves garlic, thinly sliced; 2 -3 3 slices black forest ham (thin slices) or 3 slices Canadian ham (thin slices); 1 -2 ounce bacon (optional); 2 large tomatoes, finely chopped (with juices); 1 -3 teaspoon hot paprika; to taste salt and black pepper, freshly ground; 1/2 cup flat leaf parsley, chopped; 1 1 ounce manchego cheese (optional) or 1 ounce sheep's milk cheese (optional)

Servings: persons

4 cups penne
1 tablespoon extra virgin olive oil
1 green bell pepper, cored, seeded, and cut into penne-size pieces
1 red bell pepper, cored, seeded, and cut into penne-size pieces
1 yellow bell pepper, cored, seeded, and cut into penne-size pieces
1 medium onion, thinly sliced
3 cloves garlic, thinly sliced
2 -3 3 slices black forest ham (thin slices) or 3 slices Canadian ham (thin slices)
1 -2 ounce bacon (optional)
2 large tomatoes, finely chopped (with juices)
1 -3 teaspoon hot paprika
to taste salt and black pepper, freshly ground
1/2 cup flat leaf parsley, chopped
1 1 ounce manchego cheese (optional) or 1 ounce sheep's milk cheese (optional)

1
Cook the penne in at least 4 quarts of rapidly boiling water until al dente, about 8 minutes.
2
Drain the pasta in a colander, refresh under cold water, and drain well again.
3
Heat the olive oil in a large saute pan, preferably nonstick.
4
Add the peppers, onion, garlic, and prosciut to and cook over medium heat until lightly browned, about 5 minutes.
5
Stir in the tomatoes, paprika, salt and pepper, and half the parsley.
6
Cook until the tomatoes yield their juices and the mixture is moist and saucy, about 5 minutes.
7
Stir in the penne and bring to a boil.
8
Correct the seasoning, adding salt or paprika to taste. The mixture should be highly seasoned.
9
Sprinkle penne with the remaining parsley.
10
Grate the cheese on top, if using, and serve at once.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 4 cups penne, 1 tablespoon extra virgin olive oil, 1 green bell pepper, cored, seeded, and cut into penne-size pieces, 1 red bell pepper, cored, seeded, and cut into penne-size pieces, and more.

Yes, Penne Piperade 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.

Penne Piperade

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