Penne with Roasted Peppers, Saffron, and Basil Crea

Name: Penne with Roasted Peppers, Saffron, and Basil Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 1 large yellow bell pepper; 1/8 teaspoon saffron threads; 1/2 cup hot water; 2 large tomatoes; 1 tablespoon olive oil; 1 medium-sized red onion, finely diced; 3 garlic cloves, pounded to a paste or finely chopped; A handful of basil leaves, finely sliced; 1 cup half and half; Salt; 3/4 pound penne or other dried pasta; Freshly ground pepper; Freshly grated Romano or Parmesan cheese

Servings: persons

1 large red bell pepper
1 large yellow bell pepper
1/8 teaspoon saffron threads
1/2 cup hot water
2 large tomatoes
1 tablespoon olive oil
1 medium-sized red onion, finely diced
3 garlic cloves, pounded to a paste or finely chopped
A handful of basil leaves, finely sliced
1 cup half and half
Salt
3/4 pound penne or other dried pasta
Freshly ground pepper
Freshly grated Romano or Parmesan cheese

1
Roast the peppers.
2
Cut them into small squares and set aside.
3
Cover the saffron threads with the hot water.
4
Bring a small pan of water to a boil, submerge the tomatoes for 15 seconds, and remove them.
5
Take off the skins, slice the tomatoes in half, gently squeeze out the juices, and cut the flesh into small squares.
6
Warm the oil in a wide skillet and add the onion.
7
Cook over medium-high heat until the onion is just starting to color; then add the garlic, a few tablespoons water, and half the basil.
8
Continue cooking until the onions have softened; then add the peppers, tomatoes, saffron threads and the liquid, and half-and-half; simmer until the sauce has thickened as much as you like.
9
Bring a large pot of water to a boil, add salt to taste and the pasta, and cook until it is al dente.
10
Drain and add it to the sauce.
11
Gently toss to combine and season with plenty of pepper.
12
Serve garnished with the remaining basil and a light dusting of cheese.

573

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

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 14 ingredients. The key ingredients include: 1 large red bell pepper, 1 large yellow bell pepper, 1/8 teaspoon saffron threads, 1/2 cup hot water, and more.

Yes, Penne with Roasted Peppers, Saffron, and Basil Cream 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!

Penne with Roasted Peppers, Saffron, and Basil Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions