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Pasta with pepper cream and bread crumbs

Summer recipe, fast and tasty

by Ada Parisi
5 min read
Pasta con crema di peperoni e briciole di pane

How to make pasta with pepper cream at home

Pasta with pepper cream and bread crumbs: a vegetarian first course (if you omit anchovies), Quick and easy to prepare. And also very tasty, since peppers, anchovies and bread crumbs are always a winning combination. Just think of the SPAGHETTI WITH SICILIAN PEPPERS. Also in this case it is a recipe inspired by my Sicily and, Obviously, You must love peppers unconditionally. See how simple and elegant it is in this VIDEO RECIPE on my YouTube channel. I love this summer vegetable, colorful, delicate flavour now, now pungent, now sweet, now slightly spicy. Obviously, if you omit anchovies, This recipe is vegetarian and vegan.

Pepper cream: How to make it at home

The red peppers, in particular, they are sweet and aromatic and marry well with anchovies, giving life to this colorful plate, simple and balanced. When it comes to the pepper cream recipe, There are two factions: who puts the cream and who does not put it. I think that To make a fantastic pepper cream, you don't need cream, because it flattens the flavors. They only serve an excellent extra virgin olive oil and some anchovies mixed with breadcrumbs, that gives flavor mitigating the sweetness of peppers. In short, Pasta with pepper cream and bread crumbs is a summer first course, Simple and light that will surely conquer you. In addition, This pepper cream recipe is vegan.

The most difficult things to do is wash the peppers, wrap them in aluminum foil and cook an hour in the oven. Indeed, I suggest you do it in abundance since the ROASTED PEPPERS IN THE OVEN they are a real goodness and can also be used as a side dish. Or for example to prepare ROLLS OF ROASTED PEPPERS, the QUICK STUFFED PEPPERS and the fabulous PEPPERS STUFFED SICILIAN. Or the very fast STUFFED PEPPERS IN A PAN.

And if you love cooking, you could try making pasta at home: I assure you that the MACCHERONI AL FERRETTO with a sauce of PEPPERS AND ONIONS are really an exceptional first course. And now I wish you good day!

Pasta con crema di peperoni e briciole di pane


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 5 voted )


360 grams of long pasta (Spaghetti, Linguine)

2 red peppers

extra virgin olive oil

2 cloves of garlic


salt and pepper

50 grams of stale bread crumbs

6 anchovy fillets in oil

a fresh onion



Pasta with pepper cream and bread crumbs

First look at the VIDEO RECIPE on my YouTube channel. Preheat the oven at 200 degrees. Wash the peppers, dry them and wrap them in parchment paper and then in aluminum foil, one by one. Bake them in the oven for 40 minutes or until tender; Turn off the oven and leave them inside, with the door closed, until completely cooling. Once cold, peel them: you will see that it will be a very easy operation, the skin will come off by itself. Remove the seeds and make them into strips, then let them drain for 30 minutes in a colander.

Meanwhile, clean and finely chop the spring onion, then fry it together with garlic and extra virgin olive oil in a large pan: When they are well browned, Add peppers and cook them over medium heat for 10 minutes: season with salt, pepper, merge a few leaves of Marjoram. Remove the garlic and blend the peppers with a mixer until a smooth and homogeneous cream is obtained. Then put the cream back in the pan.

Dissolve the anchovy fillets in hot extra virgin olive oil, Add breadcrumbs, stir and toast always stirring (to prevent the bread burn), until the anchovy breadcrumbs are golden. Set aside.

Boil the pasta in salted water and drain al dente, setting aside some of the cooking water. Stir the pasta with pepper sauce, adding if necessary a few tablespoons of cooking water.

Composition of the dish: sprinkle the pasta with generous crumbs of toast with anchovies, Garnish with a marjoram leaf and a drizzle of extra virgin olive oil and serve immediately. Bon appétit!


MATCHING: We choose a combination with a wine produced in Sicily by the company Donnafugata. From Catarratto is born Prio, a white flower and citrus scents, tangy and fresh, able to balance these two elements of this recipe: the flavor of the anchovy-flavored toast and the sweetness of the sweet pepper.

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Franco 30 May 2023 - 12:08

If you put anchovies is not vegetarian! That it is very good I do not doubt it, I would gladly eat it, it was just to clarify .

Ada Parisi 30 May 2023 - 14:36

Franco good morning, but certainly with anchovies it is not vegetarian. The pepper cream actually is but not the bread crumbs. I specify it at the end of the first paragraph but evidently better to anticipate it to the first line. I corrected. Thanks! ADA

Elena August 11, 2014 - 23:34

Hi Ada…What a nice recipe,you know that nn I ever cooked peppers so,I usually after cooked put them in a paper bag and make them cool,instead of the anchovies if you pleasure try putting the mackerel fillets…in
We really like…Onion
Tropea,tuna and peppers

Sicilians creative in the kitchen August 12, 2014 - 11:14

Thank You Helen, excellent variant your recipe with tuna. But prepare hot or cold?

Barbara July 31, 2014 - 12:51

Today my sauce is with peppers, integers though ; Someday I'll try your recipe.
See you soon.

Sicilians creative in the kitchen August 2, 2014 - 13:43

Grazieee!!!! And let me know how it went, I care very much!!! ADA

Lory July 30, 2014 - 14:53

…I like the peppers,…and therefore, I found exquisite !!

Sicilians creative in the kitchen July 30, 2014 - 23:53

Hi Lory, Welcome. I really think we're going to get along. I also really love the peppers. Thanks for appreciating my recipe. See you soon. ADA


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