Chili Pepper Pasta

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It has been a while since I made some pasta. I wanted something simple and clean, after the very heavy and creamy pasta dishes I have been making.

I looked at the fridge and the only thing that interested me was the bell pepper. I usually hate bell pepper, but I have been learning to bring out its better flavor than just being stewed. It was in the chicken ratatouille and the stir-fry and I loved the flavor the bell pepper brought. It wasn’t the flavor I remember that usually overpowered the dishes that I like. It was subtle, and something that I like.


I researched a bit online and found a recipe by Jamie Oliver that made use of bell peppers, onions, garlic, and a bit of chili flakes. Cheese and cream were also added. I took that as a guide and made my way into the kitchen.

I first cooked the pasta and set is aside. In  a pan, I added all the veggies to the olive oil and seasoned this with salt. I added chili flakes because I like a bit of spice. Then in went the pasta, along with some addition of milk and cheese. This was tossed, seasoned with more salt and pepper, and that was it! The taste was really simple and subtle, but new. And if there were more colors and peppers, this would have looked prettier too.

I realized that maybe the ingredients I hate have been used in the wrong way, or at least not to the ingredient’s maximum potential. 🙂 But then, it may be changing tastes 🙂

Chili Pepper Pasta Recipe

cooked pasta, for 4 people
olive oil
1 onion, minced
5 garlic cloves, minced
1 bell pepper, diced
chili flakes
cheese, to taste
salt and pepper

Heat the olive oil in a pan, then add the veggies. Once lightly cooked, add in the pasta, grated cheese and milk. Toss everything together and taste. Season with salt and pepper as needed. 🙂 Serve! 🙂


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