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 that the timing is everything and it can make a big difference. However, while this recipe is delicious don’t put this recipe on your health food list, it should only be eaten on occasion.

Nutrition Rating: BroccoliBroccoli

Red Pepper Cream Campanelle tastes like its straight out of an Italian restaurant

This is one of the recipes that I really enjoy and I recreated it based on an experience of eating a similar dinner at a restaurant factory with cheese cake. From time to time I enjoy recreating recipes based on eating out at restaurants. This one in particular I really loved, so I recreated it with my interpretation. I believe that if you ate this at the restaurant, then used this recipe at home you would agree that they are almost the same.


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Campanelle Red Pepper Cream
Red Pepper Cream Campanelle
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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
Red Pepper Cream Campanelle
Votes: 0
Rating: 0
You:
Rate this recipe!
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
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Servings Prep Time
people 20minutes
Cook Time
30minutes
Servings Prep Time Cook Time
people 20minutes 30minutes
Ingredients:
Ingredients:
Instructions
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  1. Gather the ingredients. Then read the tricks found here.

    Campanelle Red Pepper Cream - Gathering the ingredients
  2. Set oven ot 375 degrees. Dice red onion.

    Campanelle Red Pepper Cream - Dicing the onion
  3. Dice red pepper.

    Campanelle Red Pepper Cream - Prepcook Dice Pepper
  4. Slice mushrooms.

    Campanelle Red Pepper Cream - Preparing your mise en place
  5. Put sausage on a baking sheet with parchment paper and put in oven.

    Red Pepper Cream Campanelle - Baking sausage in the oven
  6. Heat a stock pot of 5 to 6 quarts of water on a high burner.

    Campanelle Red Pepper Cream - Boiling pasta according to package directions for el dente
  7. Begin frying red pepper with 2 Tbsp of butter.

    Campanelle Red Pepper Cream - Sautéing peppers with butter
  8. After 3 minutes add red onion, then add bacon. Fry vegetables until onion becomes semi-translucent.

    Campanelle Red Pepper Cream - Sautéing the bacon with onions and peppers
  9. Add crushed tomatoes, tomato paste, and bay leaf.

    Campanelle Red Pepper Cream - Adding crushed tomatoes to make the sauce
  10. When pasta water boils add pasta.

    Campanelle Red Pepper Cream - Boiling pasta according to package directions for el dente
  11. Begin frying mushrooms with 2 Tbsp of butter, salt and pepper.

    Campanelle Red Pepper Cream -Sautéing the mushrooms
  12. Simmer the sauce for about 8 minutes. Add cream and simmer another 2 minutes, then turn off burner and remove from heat.

    Campanelle Red Pepper Cream - Stirring the sauce until vegetables are tender
  13. After sausage is finished in the oven, slice the sausage.

    Campanelle Red Pepper Cream - Slicing 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.

    Campanelle Red Pepper Cream - Baking the pasta
  16. Put in oven at 375 degrees for 20 minutes.

  17. Remove pasta and serve.

    Campanelle Red Pepper Cream
Nutrition Facts
Red Pepper Cream Campanelle
Amount Per Serving
Calories 677 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 11g 55%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.003g
Cholesterol 81mg 27%
Sodium 1172mg 49%
Potassium 56mg 2%
Total Carbohydrates 76g 25%
Dietary Fiber 6g 24%
Sugars 9g
Protein 25g 50%
Vitamin A 20%
Vitamin C 58%
Calcium 6%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.
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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