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.
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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
- 320 g Mazza Chef Linguine
- 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 peppers in the oven at 200°C for 20 minutes, then peel and deseed.
- 2.
In a pan, sauté the onion in olive oil until golden.
- 3.
Blend peppers and onion into a smooth cream with butter.
- 4.
Cook linguine in salted water until al dente.
- 5.
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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