Farfalle with Red Capsicum Sauce

    40 minutes

    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: 4 

    • 2 red capsicums, deseeded and chopped
    • 1/2 cup chicken stock
    • small handful chopped fresh oregano
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 tablespoon tomato paste
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon honey
    • 250g farfalle pasta
    • 185g shelled peas, blanched
    • handful chopped fresh parsley

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

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

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    Reviews in English (58)


    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


    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


    My family loved this pasta! This recipe is definitely going in our rotation and next time I will double the sauce and make more pasta so we'll have more leftovers. Thanks for posting the recipe!  -  21 Jul 2008