Pasta Alla Chitarra with Curried Roasted Pepper Cream


  • 1 ½ cups roasted yellow peppers, chopped
  • 1 shallot, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon curry powder
  • 1 small chili pepper, seeded and chopped
  • 2 packages
  • Sea salt
  • 8 fresh basil leaves sliced in a chiffonade


Time: 30 minutes
  • Put the roasted peppers, shallot, lemon juice, curry powder and chili pepper into a blender jar and puree until creamy.
  • Pour the puree into a saucepan on low heat to warm it.
  • Cook the pasta al dente in boiling salted water according to the package directions.
  • Toss the spaghetti with the pepper cream and garnish with basil.
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