Spaghetti in a pepper sauce

Spaghetti in a pepper sauce

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 650 kcal
, Fat: 31 g
, Carbohydrate: 63 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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350 g whole-grain pasta (e.g. spaghetti)
salted water, boiling


1 tbsp olive oil
3 red peppers, cut into thin strips
1 onion, thinly sliced
1 garlic clove, pressed
1 red chilli pepper, deseeded, cut into rings
2 dl full cream
½ tsp salt

To serve

100 g Pecorino (Italian sheep's cheese), coarsely grated
20 g rocket
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How it's done

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Cook the pasta in salted water until al dente. Set aside approx. 200 ml of the cooking water. Drain the pasta.


Heat the oil in the same pan. Sauté the pepper, onion, garlic and chilli pepper in hot oil for approx. 2 mins. Pour in the cream and reserved cooking water, season with salt, simmer for approx. 5 mins. Stir in the spaghetti.

To serve

Sprinkle the cheese and rocket on top of the spaghetti.

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