Caramelised red pepper penne

Caramelised red pepper penne

The secret to this simple Italian classic is to cook the vegetables as slowly as possible so the moisture evaporates and the vegetables become sweet and meltingly tender. 

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 3 tbsp olive oil (approx. 2–3 tbsp)
  • 2 onions, sliced
  • 2 garlic cloves, sliced
  • 2 red peppers, seeded and sliced
  • 2 orange peppers, seeded and sliced
  • 25g fresh basil
  • 300g penne or other pasta shapes
  • 2 tbsp Parmigiano Reggiano, plus extra to serve
  • ½ Juice of lemon
  • Chilli flakes, to serve (optional)


  1. Heat the oil in a large non-stick frying pan and cook the onion, garlic and peppers with half of the basil leaves over a very gentle heat for 30 minutes, stirring occasionally until very tender and golden brown.

  2. Meanwhile, cook the pasta in a large pan of boiling water according to the packet instructions. Drain loosely and return to the pan.

  3. Stir in the pepper mixture, Parmigiano Reggiano and remaining basil leaves and toss well together. Grind in some black pepper and add a good squeeze of lemon juice and chilli flakes, to taste. Divide between four pasta bowls and serve with extra cheese for sprinkling over.

Cook’s tip

Parmigiano Reggiano is not suitable for vegetarians but a sprinkling of finely crumbled feta makes a delicious substitute in this dish. Or leave out the cheese and try adding 2 tbsp capers or coarsely chopped black olives instead.


Typical values per serving when made using specific products in recipe


1,949kJ/ 463kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating