Jean-Georges Vongerichten, Mark Bittman

Pasta with red pepper and crème fraîche

Preparation info
  • Makes

    3 to 4

    servings
    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
top 1000Simple to Spectacular
Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

A Jean-Georges special, more French than Italian, very contemporary, delicious, and easy. As in some traditional pasta dishes, the noodles finish cooking in the sauce. Use an ordinary vegetable peeler for the red peppers.

Ingredients

  • Salt
  • ¼ cup extra-virgin olive oil
  • 2 red bell peppers, peeled, cored, seeded, and minced

Method

  1. Bring a large pot of water to a boil and salt it. Meanwhile, put the olive oil in a large deep skillet and turn the heat to medium. Add the peppers and a large pinch of salt and cook, stirring occasionally, until the peppers are tender, about 10 minutes.
  2. Cook the pasta until it is somewhat tender but still quite far from being done; drain it, reserving a little of