Pasta with green pepper sauce tastes exceptionally delicious. The basis is the cream sauce with green pepper or also the pepper sauce for steaks. The first is a little lighter, the second a little darker. However, the taste is quite similar due to the green pepper.
You can also refine the pepper sauce with white wine, cognac or port. Depending on whether you are making a side dish of meat, you can choose the lighter, medium or darker version.
Ingredients
for 4 people
500 g pasta
150 g shallots
20 g butter
300 ml vegetable stock
250 g cooking cream
80 g parmesan
2 tbsp soy sauce
2 tsp potato starch – mix with 2 tbsp water
20 g green pepper
optional white wine, cognac or port wine
Salt
Cook the pasta al dente.
Peel and roughly chop the shallots. Sauté in a saucepan with a little butter and deglaze with vegetable stock and cream before the onions turn brown. Then allow to reduce.
Shortly before the pasta is ready, finely puree the pepper sauce with a stand mixer and add the green pepper, roughly crushed, and bring to the boil again briefly. Season to taste with soy sauce and salt.
Mix the potato starch in 2 tbsp cold (!) water and add. Cook for 2 minutes.
Drain the pasta and add to the sauce.
Grate the parmesan.
Arrange and serve
Arrange the pasta with green pepper sauce on preheated plates and sprinkle with grated Parmesan. Decorate with a few green peppercorns and serve immediately.
Please send any questions or suggestions to: wirtz@lecker-wirtz.de
Enjoy your cooking!
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