Penne Piperade Recipe (Penne with Pepper-Tomato Sauce)
This Penne Piperade recipe brings together penne pasta with a quick piperade-style sauce made from onions, garlic, and colorful bell peppers, finished with tomatoes and hot paprika. A sprinkle of parsley and grated firm sheep’s-milk cheese rounds it out. The ingredients are simple and the how-to steps are short, so you can get dinner on the table without fuss.
Ingredients
Ingredients
Step-by-Step Method
Boil the pasta
Bring a large pot of water to a boil and salt it. Cook the penne until al dente. Before draining, scoop out a little pasta water for the sauce.
Start the base
Heat a wide skillet and add the olive oil. Cook the bacon for 2–3 minutes, stirring, until it renders a bit. Add the onion and sauté until softened.
Cook the peppers
Add the green, red, and yellow bell peppers. Cook over medium heat for 6–8 minutes, stirring, until they start to soften but still keep some bite.
Add garlic and paprika
Stir in the garlic and cook for 30–60 seconds until fragrant. Add the hot paprika and mix quickly so it doesn’t scorch.
Simmer with tomatoes
Add the diced tomatoes. Cook for 5–7 minutes until they break down and the sauce comes together. If it looks dry, splash in a few tablespoons of reserved pasta water.
Toss with penne
Add the drained penne to the skillet. Toss for 1–2 minutes so the sauce coats the pasta well. Season with salt and black pepper as needed.
Finish and serve
Take it off the heat and fold in the parsley. Portion into bowls and top with the grated cheese. Serve warm.