Creamy Spaghettoni with Roasted Red Pepper and Salt Cod

Spaghettoni with Red Pepper Cream and Salt Cod
Category: Pasta Dishes
Serves: 4

Ingredients:

Instructions:

Step 1: Roast the Peppers
Begin by thoroughly washing and drying the red bell peppers. Heat a grill or griddle pan over medium-high heat. Place the peppers directly onto the hot surface, and cook them for about 40 minutes, turning them regularly to avoid burning. Once the peppers are well-charred and soft, remove them from the grill and place them in a bowl. Cover them and allow them to steam for a few minutes. This will make it easier to peel off the skin.

Step 2: Prepare the Pepper Cream
Once the peppers are cool enough to handle, peel off the skin, remove the seeds, and discard the stems. Place the peeled peppers into a blender or use an immersion blender to puree them into a smooth cream. Season the pepper puree with salt to taste, then drizzle in a little olive oil to enrich the texture. Blend until the mixture is silky and well-combined.

Step 3: Cook the Salt Cod
In a skillet, heat a small amount of olive oil over medium heat. Add the salt cod to the pan and cook for a few minutes until it’s heated through and slightly crisped around the edges. Set aside.

Step 4: Boil the Spaghettoni
Bring a large pot of salted water to a boil. Cook the spaghettoni according to the package instructions, until al dente. Reserve a cup of pasta cooking water before draining.

Step 5: Combine the Cream and Pasta
In the same skillet used for the salt cod, heat another drizzle of olive oil. Add a clove of garlic and sauté briefly, then remove the garlic. Pour in the red pepper cream and bring it to a simmer, thinning the sauce with a little of the reserved pasta cooking water until it reaches your desired consistency.

Step 6: Finish the Pasta
Once the spaghettoni is cooked and drained, add it to the skillet with the pepper cream. Toss the pasta in the sauce, allowing it to absorb the flavors. Add more pasta water if needed to help the sauce coat the noodles evenly. Stir in the oil from the cooked salt cod to infuse the pasta with extra flavor.

Step 7: Plate and Serve
To serve, create a nest of spaghettoni on each plate. Top with cubes of the cooked salt cod, and finish with a generous sprinkling of freshly grated lemon zest for a refreshing citrus note. Serve the dish immediately and enjoy the creamy, smoky flavors of this delicious pasta with red pepper cream and salt cod.

Nutritional Information:

This section can be updated based on the recipe analysis or tools available.

Enjoy your Spaghettoni with Red Pepper Cream and Salt Cod!