Farfalle with Red Pepper Sauce

    40 min

    You can make this fresh-tasting dish anytime of the year, but it is especially good in summer with garden fresh peas and parsley.

    82 people made this

    Serves: 6 

    • 2 red peppers, chopped
    • 100ml (4 fl oz) chicken stock
    • small handful chopped fresh oregano
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 tablespoon tomato purée
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon honey
    • 1/2 (500g) pack farfalle pasta
    • 175g (6 oz) peas, blanched
    • handful chopped fresh parsley

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Combine red pepper, stock, oregano, salt and pepper in a 2 litre saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until red pepper is tender.
    2. Stir in tomato purée, vinegar and honey; remove from heat. Purée mixture in a blender or food processor.
    3. Meanwhile, cook pasta as directed on package. Drain.
    4. Mix together pasta, red pepper sauce, peas and parsley.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (58)


    Used different ingredients. Wonderful sauce, I added some raosted red peppers to the sauce and it worked out perfectly. My 5 and 2 year old sons and husband who all hate peppers ate this sauce without any problems.  -  21 Jul 2008


    Altered ingredient amounts. This was tasty & healthy! I added garlic, more honey, garlic & of course crushed chillies. I hate peas so omitted them and it was superb!  -  21 Jul 2008


    This was pretty good.It had a sweet taste to it. My husband liked it and it is low fat.  -  21 Jul 2008