Pasta in a Pepper Sauce

Pasta in a Pepper Sauce

This pepper sauce is at its best when used over either «rigatoni» or «tortiglioni», two types of short pasta, with deep grooves on the outer surface to better retain the sauce («riga» stands for «groove»).

4 servings
Preparation 5 min
Cooking 15 min

410 calories per serving 


320 g tortiglioni   4 1/2 cups
3/4 cup Pepper Sauce for Pasta (Recipe)   190 mL
1/4 cup pasta cooking water   65 mL
1 pinch salt [optional]   0.1 g
2 tbsp Parmesan cheese, grated [optional]   6 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Cook the pasta.
  2. While the pasta is cooking, heat the pepper sauce in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained tortiglioni back into the pasta cooking pot, add the sauce and mix well. Sprinkle with Parmesan cheese, if desired, then serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (350g)


% DV*

* DV = Daily Value




9 g

14 %

Saturated 4 g
+ Trans 0.1 g

20 %


15 mg


240 mg

10 %


70 g

23 %


5 g

21 %


7 g


12 g

Vitamin A

35 %

Vitamin C

260 %


4 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 3 servings
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Source of :
Copper, Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin K
Good source of :
Fibre, Folacin, Magnesium, Niacin, Vitamin B6, Vitamin E, Zinc
Excellent source of :
Manganese, Selenium, Vitamin A, Vitamin C

More info

This recipe is in the following categories: Pasta | Vegetables | Main courses/Entrées | Halal | High Fibre | Kosher | Vegetarian | Italian

Pepper Sauce for Pasta

Pepper Sauce for Pasta

187 ml (4 servings)
Preparation 10 min
Cooking 20 min


1 onions, finely chopped   200 g
2 yellow or red sweet peppers, cut into 1 X 5 cm strips   400 g
3 1/2 tsp butter, unsalted   16 g
1 tbsp olive oil   15 mL
2 tbsp whipping cream 35%   30 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A blender or food processor will be very useful to purée the sauce.


  1. Prepare the onion and peppers. Finely chop the onion. Cut the peppers into approx. 1 x 5 cm strips.
  2. Heat the butter and oil in a pan over low heat. Sauté the onion 4-5 min until translucent. Add the peppers, cover and cook over low heat 15-18 min until fork-tender with occasional stirring.
  3. Add the cream, mix well and purée in a blender. Add salt and pepper to taste.


The sauce can be stored up to 1 week in the refrigerator; 3 months in the freezer.

This recipe is in the following categories: Vegetables | Sauces & Dips | Halal | Kosher | Vegetarian | Italian

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