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Jamie Oliver Pasta Peperonata

Delicious Jamie Oliver Pasta Peperonata for Cozy Nights

Jamie Oliver Pasta Peperonata is a comforting and flavorful vegetarian dish that combines sweet roasted peppers and creamy mascarpone, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 pieces Red Peppers Adds sweetness and vibrant color; substitute with any sweet bell pepper.
  • 2 pieces Yellow Peppers Enhances sweetness and texture balance; swap with additional red or orange peppers.
  • 1 cup Red Onions Contributes sweetness and a savory base; can be replaced with yellow onions or leeks.
  • 2 cloves Garlic Adds aromatic depth; fresh garlic works best, but garlic powder is a good backup.
  • 0.5 cup Fresh Flat-Leaf Parsley, chopped Brings freshness and color; consider basil or cilantro for a different twist.
For the Sauce
  • 2 tablespoons Extra Virgin Olive Oil Provides richness and depth of flavor; a neutral oil can be used if needed.
  • 2 tablespoons Red Wine Vinegar Adds acidity and zing; replace with white wine vinegar or balsamic vinegar.
For the Pasta
  • 1 pound Pasta The dish's base; rigatoni is recommended, but feel free to use whatever pasta you have on hand.
  • 1 cup Grated Parmesan Adds rich, savory umami flavor; for a vegan option, nutritional yeast is perfect.
  • 2 heaping tablespoons Mascarpone Enhances creaminess and richness; replace with crème fraîche or omit for a lighter dish.
Seasoning
  • Salt Enhances overall flavor; adjust to your taste preferences.
  • Pepper Enhances overall flavor; adjust to your taste preferences.

Equipment

  • Large frying pan
  • Pot for boiling pasta

Method
 

Step‑by‑Step Instructions
  1. Prepare Vegetables: Wash and slice the red and yellow peppers into thin strips. Chop the red onions and mince the garlic cloves finely.
  2. Cook Vegetables: In a large frying pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add chopped onions and minced garlic, sautéing for 3-4 minutes until soft. Add sliced peppers and cook for 10-15 minutes until tender.
  3. Add Seasoning: Stir in 2 tablespoons of red wine vinegar and chopped parsley. Season with salt and black pepper to taste.
  4. Cook Pasta: In a separate pot, bring salted water to a boil and cook 1 pound of pasta according to package instructions, about 8-10 minutes. Reserve a cup of pasta water before draining.
  5. Combine: Transfer cooked pasta into the pan with the sautéed vegetables, toss together and add a splash of reserved pasta water if needed.
  6. Finish Dish: Remove from heat and stir in 1 cup of grated Parmesan and 2 heaping tablespoons of mascarpone until creamy.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 70gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 100mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Can freeze for up to 2 months. Reheat gently with a splash of water for creaminess.

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