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.
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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Gather the ingredients. Then read the tricks found here.
Set oven ot 375 degrees. Dice red onion.
Dice red pepper.
Put sausage on a baking sheet with parchment paper and put in oven.
Heat a stock pot of 5 to 6 quarts of water on a high burner.
Begin frying red pepper with 2 Tbsp of butter.
After 3 minutes add red onion, then add bacon. Fry vegetables until onion becomes semi-translucent.
Add crushed tomatoes, tomato paste, and bay leaf.
When pasta water boils add pasta.
Begin frying mushrooms with 2 Tbsp of butter, salt and pepper.
Simmer the sauce for about 8 minutes. Add cream and simmer another 2 minutes, then turn off burner and remove from heat.
After sausage is finished in the oven, slice the sausage.
When pasta finishes cooking, drain the pasta, but do not rinse.
Dump pasta into baking dish, add sausage and mushrooms, then pour over the pepper cream sauce. Stir to combine.
Put in oven at 375 degrees for 20 minutes.
Remove pasta and serve.
Red Pepper Cream Campanelle
Amount Per Serving
Calories 677Calories from Fat 270
% Daily Value*
Total Fat 30g46%
Saturated Fat 11g55%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.003g
Total Carbohydrates 76g25%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.
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.