I have used various piquillo pepper sauces to accompany meats and fish, but I have never combined them with pasta before. These spaghetti with piquillo sauce They are one more alternative to the many pasta dishes that we have cooked on these pages.
The piquillo sauce is somewhat laborious, but you can make it the day before and keep it in the fridge until the moment of combining it with the spaghetti. If you do not have time during the week, take advantage of this weekend to try it and do not stop telling me what you think.
Spaghetti with piquillo pepper sauce
The spaghetti with piquillo pepper sauce that we prepare today are one more alternative of the many that pasta provides us.
Author María
Recipe type: Pasta
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 200 g. of spaghetti.
- 1 can of piquillo peppers
- 4 sliced garlic cloves
- Extra virgin olive oil
- ½ onion, chopped
- 1 cayenne pepper
- 1 tablespoon of grated cheese
- 150 ml. milk
- Sal Island
- Pepper to taste
- Chopped parsley
Preparation
- We put two or three tablespoons of oil in a wide pan, in which all the peppers fit. We heat the oil and sauté the garlic slightly.
- Then we place the peppers in the pan and confit them for 30 minutes over low-medium heat.
- While in another pan, heat 2-3 tablespoons of oil and poach the onion until transparent; 10 minutes approximately. Add salt and pepper, add the cayenne and cook 5 more minutes. We let it temper.
- We crush the peppers of the piquillo, the onion, the cheese and half of the milk. We are gradually adding the rest of the milk until we achieve a smooth consistency. We rectify the salt and season if necessary.
- We cook the pasta in a saucepan with plenty of salty water.
- We return the sauce to the pan and cook for a few minutes. We incorporate the pasta drained and mix.
- We serve and decorate with parsley.
Nutritional information per serving
Calories: 470
yum!