Pasta with Peppers

Pasta with Peppers

Pointy bell peppers can sometimes be difficult to get, but if you are lucky you should try them in this pasta dish.

Pasta with Peppers

Adapted from Die frische Küche by Andrea Karrer


1 onion, diced
100 g smoked pork belly, diced
3 Tbsp butter
4 pointy bell peppers, deseeded and sliced
1 tsp cumin
salt and pepper
250 g dried pasta
1 tsp paprika (sweet)
1 tsp paprika (hot)
freshly ground parmesan or gruyère


Melt the butter in a skillet and fry the pork belly until nicely browned. Remove from the pan and set aside. Fry the onion and peppers in the remaining butter and pork drippings on low heat for about 8 minutes. Add the cumin and salt and pepper to taste. Cook the pasta until al dente. Drain and toss with the peppers. Sprinkle on the paprikas and mix well. Serve with some grated cheese on top.

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