We ate some carbs last weekend. Oh, baby baby, yes we did. And wanna know a secret? Zero regrets are had over here.
Pasta is one of my favorite comfort foods to indulge in during the fall. It’s hard for me to say no to a bowl of steaming carbs that have been smothered in a tomato sauce of some sort. It almost acts as a foodie blanket, comforting and warming me up from the cold.
Today, we’re talking spicy stuff. Our favorite arrabbiata sauce, assaulted by some red bell pepper, and then held hostage by pasta shells. Can it get any better?
Spicy Red Pepper & Tomato Pasta
1lb pasta shells (or any pasta)
1 teaspoon butter
1 red bell pepper, sliced and diced
1 tablespoon olive oil
Follow instructions for arrabbiata sauce, then boil a pot of water on medium-high heat and cook pasta according to the directions. Drain, set aside, and toss with some butter to prevent sticking.
While sauce is still simmering, heat olive oil in a skillet on medium heat and cook bell pepper for 3-5 minutes, or until semi-soft. Transfer peppers to the simmering arrabbiata sauce and stir them in to incorporate the flavors.
Add cooked pasta to the post of sauce and toss everything to combined. Enjoy!