Triple Pepper Pasta

We planted plenty of peppers this year in the vegetable garden: banana, green bell, yellow bell and red bell, chili, jalapeno and ornamental. 48 pepper plants to be exact. We now have more peppers growing than I think we can eat, but this triple pepper pasta put quite a dent in Friday night’s haul.

I made this recipe up as I went along, which means I relied on the old standbys: cheese, cream, bacon. I’m also using both mascarpone and yogurt, but I don’t think you need to – I was just trying to use the ingredients in the fridge before they turned. However, I think Greek yogurt is really interesting to use in cooking and reduces the amount of cream and mascarpone I use. More on cooking with yogurt in another post.

Triple Pepper Pasta
Serves 4, though Frank and I ate the whole thing ourselves in one sitting
1 pound tagliatelle
5 large banana peppers thinly sliced
3 medium sized jalapeno peppers diced (with seeds for some heat, without to keep it mild)
1 large red bell pepper, diced
5 strips of thick sliced bacon
1 cup Parmesan
1/4 cup mascarpone
1/4 cup plain greek yogurt
3/4 cup heavy cream

Bring a pot of water to boil on stove; add the tagliatelle when the peppers (read through below) have cooked, and you’re about to add mascarpone – timing should work out nicely, since tagliatelle usually only takes 5-6 minutes to cook.

While your water is heating up, cook the bacon on medium-high heat for 5 minutes on each side until browned (not crispy brown – you’ll be cutting them into slivers so shouldn’t be crunchy); remove from skillet onto plate to cool. Turn the heat down to low and let the bacon fat cool down, about 5 minutes. Add all of the peppers to the skillet at medium-low heat until you start to smell the peppers, about 5 minutes. Add the mascarpone and melt; add cream and yogurt, mix; add Parmesan to melt and turn off heat.

Drain the pasta water from pasta, and add pasta to skillet sauce, stir and serve.


One Comment on “Triple Pepper Pasta

  1. Pingback: Jalapeno Pepper Recipes Ingredients

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