This simple pasta recipe is one of the best ways to enjoy sweet bell peppers. The pasta sauce--red peppers stewed with caramelized onions and tomatoes--is tossed with wagon-wheel pasta for an easy and filling pasta dinner.

Giuliano Hazan
Source: EatingWell Magazine, September/October 2014




Ingredient Checklist


Instructions Checklist
  • Combine onion, oil, 1/4 teaspoon salt and crushed red pepper in a large skillet over medium heat. Cook, stirring occasionally, until the onion is a rich golden color, 10 to 15 minutes.

  • Meanwhile, peel bell peppers with a vegetable peeler. Cut them in half, remove the cores and thinly slice into 1/4-inch-wide strips.

  • When the onion is golden, increase heat to medium-high and add the peppers. Cook, stirring occasionally, for 2 minutes. Reduce heat to medium; add tomatoes and 1/4 teaspoon salt and cook until the tomatoes are no longer watery and have separated from the oil, 15 to 20 minutes. Add parsley, stir for 30 seconds, then remove from heat.

  • Meanwhile, bring 2 quarts of water to a boil in a large pot. Add the remaining 1 tablespoon salt, then add pasta and stir well. Cook according to package instructions until just tender. Drain well and toss with the sauce. Serve at once.

Nutrition Facts

480 calories; protein 14.2g 28% DV; carbohydrates 76g 25% DV; exchange other carbs 5; dietary fiber 6.4g 26% DV; sugars 7.2g; fat 12.7g 20% DV; saturated fat 1.9g 9% DV; cholesterolmg; vitamin a iu 1528.7IU 31% DV; vitamin c 154.4mg 257% DV; folate 285.8mcg 71% DV; calcium 34.8mg 4% DV; iron 4mg 22% DV; magnesium 52.9mg 19% DV; potassium 477.1mg 13% DV; sodium 506.7mg 20% DV; thiamin 0.6mg 62% DV.

Reviews (2)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Loved it! This is now a classic on our house! Toddler loves it too. Thanks! Read More
Rating: 5 stars
This recipe was so simple that I really didn't expect it to have so much flavor. Easy quick to prepare. Full of flavor. Read More