Penne piperade is a dish that combines the essence of southwestern France with the versatility of Italian pasta. Piperade is a traditional sauce originating from the Basque region and New Aquitaine, especially from cities like Bayonne and Biarritz. This sauce is based on a colorful mixture of peppers (usually green, red, and yellow), tomato, and onion, which is cooked slowly to enhance its sweet and slightly smoky flavors. In Latin America, although there is no specific name for this dish, several countries recognize the importance of peppers in similar preparations and often use terms such as "pepper stew" or "pasta with peppers." The fusion with penne pasta, typical of Italy, makes this recipe a delicious example of fused European cuisine, perfect for those seeking intense flavors and varied textures.
Penne piperade
How to prepare Penne Piperade
Ingredients: Penne, extra virgin olive oil, green bell pepper, red bell pepper, yellow bell pepper, onion, garlic, cured ham, bacon, tomatoes, spicy paprika, salt and black pepper, flat-leaf parsley, feta cheese.
Step 1: Cook the penne in at least 4 quarts of rapidly boiling water until al dente, approximately 8 minutes.
Step 2: Drain the pasta in a colander, rinse with cold water, and drain well again.
Step 3: Heat the olive oil in a large skillet, preferably non-stick.
Step 4: Add the peppers, onion, garlic, and prosciutto and cook over medium heat until lightly browned, approximately 5 minutes.
Step 5: Incorporate the tomatoes, paprika, salt and pepper, and half of the parsley.
Step 6: Cook until the tomatoes release their juices and the mixture is moist and saucy, approximately 5 minutes.
Step 7: Add the penne and bring to a boil.
Step 8: Adjust the seasoning, adding salt or paprika to taste.
Step 9: The mixture should be well-seasoned.
Step 10: Sprinkle the penne with the remaining parsley.
Step 11: Grate the cheese on top, if using, and serve immediately.
Ingredients (14)
- Penne
- Extra virgin olive oil
- Green bell pepper
- Red bell pepper
- Yellow bell pepper
- Onion
- Garlic
- Cured ham
- Bacon
- Tomatoes
- Spicy paprika
- Salt and black pepper
- Flat-leaf parsley
- Feta cheese
Instructions (11 steps)
- 1 Cook the penne in at least 4 quarts of rapidly boiling water until al dente, approximately 8 minutes.
- 2 Drain the pasta in a colander, rinse with cold water, and drain well again.
- 3 Heat the olive oil in a large skillet, preferably non-stick.
- 4 Add the bell peppers, onion, garlic, and prosciutto and cook over medium heat until lightly browned, approximately 5 minutes.
- 5 Incorporate the tomatoes, paprika, salt, and pepper, and half of the parsley.
- 6 Cook until the tomatoes release their juice and the mixture is moist and saucy, approximately 5 minutes.
- 7 Add the penne and bring to a boil.
- 8 Adjust the seasoning, adding salt or paprika to taste.
- 9 The mixture should be well-seasoned.
- 10 Sprinkle the penne with the remaining parsley.
- 11 Grate the cheese on top, if using, and serve immediately.