Campanelle Red Pepper Cream
Red Pepper Cream Campanelle
Red Pepper Cream Campanelle is a quick and easy meal to make that is delicious and will delight your dinner guests. One trick you need know is … read more
Campanelle Red Pepper Cream
Red Pepper Cream Campanelle
Red Pepper Cream Campanelle is a quick and easy meal to make that is delicious and will delight your dinner guests. One trick you need know is … read more
Servings Prep Time
6people 20minutes
Cook Time
30minutes
Servings Prep Time
6people 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Gather the ingredients. Then read the tricks found here.

  2. Set oven ot 375 degrees. Dice red onion.

  3. Dice red pepper.

  4. Slice mushrooms.

  5. Put sausage on a baking sheet with parchment paper and put in oven.

  6. Heat a stock pot of 5 to 6 quarts of water on a high burner.

  7. Begin frying red pepper with 2 Tbsp of butter.

  8. After 3 minutes add red onion, then add bacon. Fry vegetables until onion becomes semi-translucent.

  9. Add crushed tomatoes, tomato paste, and bay leaf.

  10. When pasta water boils add pasta.

  11. Begin frying mushrooms with 2 Tbsp of butter, salt and pepper.

  12. Simmer the sauce for about 8 minutes. Add cream and simmer another 2 minutes, then turn off burner and remove from heat.

  13. After sausage is finished in the oven, slice the sausage.

  14. When pasta finishes cooking, drain the pasta, but do not rinse.

  15. Dump pasta into baking dish, add sausage and mushrooms, then pour over the pepper cream sauce. Stir to combine.

  16. Put in oven at 375 degrees for 20 minutes.

  17. Remove pasta and serve.

Recipe Notes

Chef Tips: Making great Red Pepper Cream Campanelle

Be sure to prep all the ingredients ahead of time and before beginning to cook. You don’t want to forget something along the way, and I have found it the best practice to prepare and measure all the ingredients before you begin to cook. I typically begin with cutting all the vegetables, then measuring all the spices.

Be sure to use a stock pot that is large enough to hold all the ingredients, I use a stainless steel stock pot for this recipe. I avoid using nonstick stock pots for recipes that don’t need them. It saves on their wear. Aside from that cooking food on high heat can damage nonstick pots.

When making campanile red pepper cream pasta, timing is everything. When properly timed and executed, this dish will turn out delicious and impress the most sophisticated Italians.

Serving Size = 2 cups

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