Linguine with Pepper Cream
A vibrant and silky pasta dish featuring roasted red peppers blended into a smooth cream, balanced by the richness of olive oil and Parmigiano.
Related Mazza Products
Mazza Chef Tips:
“Blend the peppers while still warm so the butter emulsifies properly. Slice the Mazza Semi-dried Tomatoes thin and fold them through at the end for that burst of concentrated sweetness.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
The sweetness of red peppers and the creaminess of the sauce pair beautifully with aromatic whites that enhance the dish’s brightness.
Recommended: Roero Arneis DOCG — crisp with citrus and floral notes that cut through the sauce’s smoothness.
Alternatives: Gavi DOCG, Light unoaked Chardonnay (Trentino-Alto Adige)
Ingredients
- 2 tbsp Pepper Cream
- 30 g butter
- 40 g Parmigiano Reggiano
- Salt and pepper to taste
Equipment Needed
Blender or food processor, Saucepan, Frying pan
Method
- 1.
Roast the peppers: Roast peppers in the oven at 200°C for 20 minutes, then peel and deseed.
Chef Tip: Place roasted peppers in a sealed bowl for 10 minutes — the steam loosens the skins, making them peel effortlessly. - 2.
Sauté the aromatics: In a pan, sauté the onion in olive oil until golden.
- 3.
Blend the cream: Blend peppers and onion into a smooth cream with butter.
- 4.
Cook the linguine: Cook linguine in salted water until al dente.
Chef Tip: Pull the linguine one minute before the package time and finish cooking it directly in the pepper cream — this helps the sauce cling to every strand. - 5.
Combine and serve: Toss pasta with the pepper cream and Parmigiano.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings
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