Name: Pasta with red pepper and crème fraîche
Prep time: 25 min
Total time: 25 min
Yield: Makes 3 to 4 servings
Cuisine: Italian
Ingredients: Freshly ground black pepper; 1 pound ziti or other pasta; 1 cup crème fraîche or sour cream; 2 red bell peppers, peeled, cored, seeded, and minced; Salt; ¼ cup extra-virgin olive oil; Minced fresh chervil or dill for garnish

Preparation info

Makes
3 to 4
servings

Difficulty
Easy
Ready in
25 min

Appears in

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

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.
Cook the pasta until it is somewhat tender but still quite far from being done; drain it, reserving a little of

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Pasta with red pepper and crème fraîche

Ingredients

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