Linguini with Sweet Bell Peppers and Serrano Chili
This recipe is adapted from a recipe I learned to make at Hipcooks, the most amazing cooking school in Los Angeles! I simply changed some of the amounts to suit my taste.
Servings 6 servings
Ingredients
- 1 16 oz package linguini
- ½ of a yellow, ½ of a red, and ½ of an orange sweet bell pepper, diced
- 2 small cloves garlic minced
- 1-2 small Serrano chili peppers finely minced I use 1 ½ (see tutorial linked above for how to work with chilis!
- ½ stick butter
- 2-4 tablespoons olive oil
- ¾ cup freshly grated parmesan cheese
- Sea salt
Instructions
- Place large pot of water to boil and cook pasta according to package instructions.
- While water is heating and pasta is cooking, dice peppers, mince garlic and chili pepper.
- Melt butter in pan and add all peppers and garlic. Heat for 3-5 minutes. Peppers should be warm and slightly soft but not over cooked. Remove from heat.
- When pasta is al dente, drain pasta in colander, do not rinse!
- Pour pasta into a large bowl, drizzle with olive oil. Toss. Pour pepper mixture over pasta. Toss. Add cheese, toss. Salt to taste. Toss… serve.