Best 12 3 Pepper Pasta Recipes

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Indulge your taste buds in a flavorful journey with our delectable 3-Pepper Pasta recipes. This dish tantalizes your senses with a delightful symphony of spicy, savory, and aromatic flavors. The combination of three distinct peppers – fiery jalapeños, zesty red bell peppers, and aromatic poblanos – creates a captivating heat that dances on your palate. Whether you prefer a creamy Alfredo sauce, a tangy tomato-based sauce, or a light and refreshing olive oil sauce, our diverse recipes offer a culinary adventure that caters to your preferences. Embark on this culinary expedition and discover the perfect 3-Pepper Pasta recipe to ignite your taste buds.

Here are our top 12 tried and tested recipes!

THREE-PEPPER AND ONION SPAGHETTI



Three-Pepper and Onion Spaghetti image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Salt
1 pound spaghetti
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fennel seeds, 1/2 palmful
1 large red bell pepper, quartered lengthwise, seeded, and thinly sliced
2 Cubanelle peppers, halved lengthwise, seeded, and thinly sliced
1 red chile pepper, seeded and thinly sliced, or 1 teaspoon crushed red pepper flakes
1 large onion or red onion, quartered lengthwise and thinly sliced
3 to 4 garlic cloves, chopped
Freshly ground black pepper
1/2 cup dry white wine
1/2 cup chicken or vegetable stock
1 (28-ounce) can crushed Italian tomatoes
2 tablespoons butter, cut into small pieces
Grated Parmigiano-Reggiano
1/2 cup fresh basil leaves, shredded or torn

Steps:

  • Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.
  • Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.
  • Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.

CACIO E PEPE



Cacio e Pepe image

Provided by Geoffrey Zakarian

Time 20m

Yield 4 servings

Number Of Ingredients 5

12 ounces thick-cut dry pasta
Kosher salt
30 turns freshly ground black pepper, on the coarsest setting, plus more for serving
1/3 cup grated Pecorino-Romano cheese, plus more for serving
2 tablespoons high-quality extra-virgin olive oil, plus more for serving

Steps:

  • In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
  • Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
  • Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
  • Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.

THREE PEPPER PASTA SALAD



Three Pepper Pasta Salad image

Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.

Provided by LINDA DEMARIA

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package tri-color pasta
⅔ cup olive oil
3 tablespoons white wine vinegar
¼ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium fresh tomato, chopped
1 (2.25 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
  • In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g

SIX PEPPER PASTA



Six Pepper Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Kosher salt
1 pound fettuccine
2 tablespoons salted butter
2 tablespoons olive oil
6 multi-colored mini sweet peppers, sliced into rounds, a few rounds reserved for garnish
3 cloves garlic, minced
1 medium yellow onion, diced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 poblano pepper, seeded and thinly sliced
1 jalapeno pepper, seeded and thinly sliced
Freshly ground black pepper
1/2 cup clear tequila
2 cups vegetable broth
1 cup heavy cream
3 tablespoons adobo sauce from canned chipotle peppers, plus more if needed
1/4 cup fresh cilantro, chopped

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
  • Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.
  • Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.
  • Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.
  • When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.
  • Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.

PENNE PASTA WITH PEPPERS



Penne Pasta with Peppers image

This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired.

Provided by Donna Lasater

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Yield 5

Number Of Ingredients 6

1 pound penne pasta
2 tablespoons olive oil
2 red onions, cut into strips
2 cloves garlic, chopped
3 red bell peppers, chopped
2 yellow bell pepper, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 79.9 g, Fat 7.8 g, Fiber 5.8 g, Protein 14 g, SaturatedFat 1.3 g, Sodium 9.7 mg, Sugar 8.6 g

THREE-PEPPER PASTA SALAD



Three-Pepper Pasta Salad image

I like to make this recipe during the summer when I can get the ingredients fresh from the garden. It not only tastes very good, but it's a pretty addition to any meal.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 14

1 package (12 ounces) tricolor spiral pasta
1/3 cup olive oil
3 tablespoons red wine vinegar
1/4 cup minced fresh basil or 1 tablespoon dried basil
2 tablespoons grated Parmesan cheese
1-1/4 teaspoons salt
1/4 teaspoon pepper
1 small sweet red pepper, julienned
1 small sweet yellow pepper, julienned
1 small green pepper, julienned
1 medium tomato, cut into thin wedges
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons sliced green onions
8 ounces cubed part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a blender, add the oil, vinegar, basil, Parmesan cheese, salt and pepper; cover and process until blended. Drain and rinse pasta in cold water; place in a large bowl. Add the peppers, tomato, olives and onions. Drizzle with dressing; toss to coat. Stir mozzarella cheese. Serve at room temperature.

Nutrition Facts : Calories 425 calories, Fat 26g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 573mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

THREE-PEPPER PASTA WITH PESTO



Three-Pepper Pasta With Pesto image

Enjoy this pasta made with three bell peppers and basil pesto - ready in 25 minutes. Recipe from Pillsbury. I made this today and found it to be VERY tasty. I had red, orange, and yellow peppers so that's what I used. I had some homemade basil-walnut pesto (my basil is going crazy this summer!) and used grated Parmesan cheese. I'd imagine you could add some cooked chicken if you wanted to add meat to the dish.

Provided by HisPixie

Categories     Penne

Time 26m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/4 cups ziti pasta (8 oz.)
1 tablespoon olive oil (vegetable oil is OK)
1 medium onion, cut into thin wedges
1 orange bell pepper, cut into bite-sized strips (or red pepper)
1 yellow bell pepper, cut into bite-sized strips
1 green bell pepper, cut into bite-sized strips
1/3 cup basil pesto
2 teaspoons balsamic vinegar
1/4 cup asiago cheese (1 oz. ) or 1/4 cup parmesan cheese, shredded (1 oz. )

Steps:

  • Cook ziti as directed on package. Drain.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook 3 to 5 minutes or until onion and peppers are crisp-tender, stirring frequently.
  • Add cooked ziti; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.
  • TIP: If balsamic vinegar isn't a staple in your pantry, use 2 teaspoons cider vinegar and a pinch of brown sugar instead.

THREE-CHEESE & PEPPER PENNE



Three-Cheese & Pepper Penne image

This creamy pasta entree comes together in a snap. It makes two casseroles, so you can freeze one or share it with friends. -Jasey McBurnett, Rock Springs, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 casseroles (5 servings each).

Number Of Ingredients 13

1 package (16 ounces) penne pasta
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1-1/4 teaspoons salt
1/2 teaspoon pepper
3 teaspoons olive oil, divided
1 pound sliced fresh mushrooms
4 garlic cloves, minced
1/4 cup butter, cubed
1/2 cup all-purpose flour
4 cups 2% milk
2 jars (7 ounces each) roasted sweet red peppers, drained and chopped
2 cups shredded mozzarella and provolone cheese
2 cups grated Parmesan cheese, divided

Steps:

  • Cook pasta according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 teaspoon oil until no longer pink. Remove from the skillet. In the same skillet, saute mushrooms in remaining oil until tender., In a Dutch oven, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the red peppers, mozzarella and provolone cheese, 1/2 cup Parmesan cheese, mushrooms and chicken., Drain pasta; stir into sauce. Divide between two greased 8-in. square baking dishes. Sprinkle each with remaining Parmesan cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-70 minutes or until bubbly, stirring once.

Nutrition Facts : Calories 534 calories, Fat 21g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1002mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein.

CACIO E PEPE (CHEESE AND PEPPER PASTA)



Cacio e Pepe (Cheese and Pepper Pasta) image

An incredibly simple dish, requiring only five ingredients.

Provided by HugeTaste

Time 40m

Yield 16

Number Of Ingredients 5

2 (16 ounce) packages dried spaghetti
3 ½ cups finely grated Pecorino Romano cheese, or more to taste
6 tablespoons unsalted butter, cut into 6 pieces
2 teaspoons coarsely ground black pepper
salt to taste

Steps:

  • Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
  • Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
  • Serve with additional cheese, if desired.

Nutrition Facts : Calories 347.4 calories, Carbohydrate 42.9 g, Cholesterol 38.5 mg, Fat 12.2 g, Fiber 1.9 g, Protein 15.7 g, SaturatedFat 7.3 g, Sodium 316.4 mg, Sugar 1.7 g

THREE-PEPPER PASTA TOSS



Three-Pepper Pasta Toss image

Red, yellow and green peppers lend a pleasant sweetness to Sandy's suggested side dish, Three-Pepper Pasta Toss. Ideal alongside the savory chops, this lightly coated medley complements most any meal. "It's simple, looks good and tastes wonderful," she comments. "I keep the ingredients on hand because Jeff likes it as a meatless main course."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked penne pasta
1 each large sweet red pepper, yellow pepper and green pepper, chopped
1 large red onion, cut into wedges
1 tablespoon olive oil
3 tablespoons red wine vinegar
1 tablespoon sugar
3/4 teaspoon salt
3/4 teaspoon dried basil
1/2 teaspoon coarsely ground pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook peppers and onion in oil until crisp-tender. Drain pasta; add to vegetable mixture. Stir in the vinegar, sugar, salt, basil and pepper. Cook and stir for 1-2 minutes or until heated through.

Nutrition Facts :

3 PEPPER PASTA



3 Pepper Pasta image

This is a family favorite. I modified this recipe from an old roommate in college. She would make a vegetarian version without Italian sausage. It was also wonderful. Hope you enjoy!

Provided by Alissa970

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
3 tablespoons olive oil
2 garlic cloves, minced
1 red onion
1 cup mushroom, sliced
1 lb Italian sausage (optional)
1 tablespoon basil
1 tablespoon sugar
3 tablespoons red wine vinegar
1 lb penne pasta, cooked al dente

Steps:

  • (Optional) Brown the sausage well, crumbling with a fork. Remove from skillet and set aside. Remove excess grease.
  • In a large skillet, heat olive oil. Add onion and cook to desired tenderness. (I like to cook the heck out of the onions, but you really don't have to.)
  • Add mushrooms and garlic and cook 3-4 minutes.
  • Add peppers and cook to desired tenderness. (I only cook the peppers for a couple of minutes because I like them to stay a little bit firm.)
  • When the veggies are at your desired tenderness, add the red wine vinegar and sugar. If using sausage, add the meat back to the skillet.
  • If I am using fresh basil, I add it last. However, if I am using dried basil, I add it with the mushrooms.
  • Pour all contents over al dente penne pasta. I like to top with grated parmesan cheese.

3-INGREDIENT CACIO E PEPE (PASTA WITH CHEESE AND PEPPER)



3-Ingredient Cacio e Pepe (Pasta With Cheese and Pepper) image

This classic pasta has only a few ingredients, but they transform into a surprisingly velvety, flavorful dish.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Pasta     Pepper     Cheese     Quick & Easy     Dinner     Back to School     Cheese Week

Yield Serves 4

Number Of Ingredients 5

2 1/2 cups finely grated Pecorino Romano (about 9 ounces), plus more for serving
2 tablespoons freshly ground black pepper, plus more for serving
2 tablespoons extra-virgin olive oil
1 pound spaghetti
Kosher salt

Steps:

  • Combine 2 1/2 cups cheese and 2 Tbsp. pepper in a large bowl; add oil and 3/4 cup cold water and mash with a fork to make a thick paste. Spread paste evenly in bowl.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Using tongs, transfer pasta to bowl with cheese mixture; reserve pasta cooking liquid in pot. Stir pasta vigorously to coat with sauce, adding pasta cooking liquid to thin if necessary, until sauce clings to pasta and is creamy but not watery.
  • Divide pasta among plates and top with additional cheese and pepper. Serve immediately.

Tips for a Flavorful Three-Pepper Pasta:

- Select fresh, ripe peppers: The quality of your peppers will significantly impact the flavor of your pasta. Look for peppers that are firm, brightly colored, and free from blemishes. - Roast the peppers before cooking: Roasting the peppers intensifies their sweetness and smokiness. You can roast the peppers in the oven or on a grill. - Use a variety of peppers: Don't be afraid to experiment with different types of peppers. Some popular choices for three-pepper pasta include bell peppers, jalapeños, and serranos. - Use fresh herbs and spices: Fresh herbs and spices add depth and flavor to the pasta. Some good choices include basil, oregano, thyme, and garlic. - Don't overcook the pasta: Overcooked pasta is mushy and unpleasant. Cook the pasta according to the package instructions, and be sure to drain it well before adding it to the sauce.

Conclusion:

Three-pepper pasta is a flavorful and versatile dish that can be easily customized to your liking. By following these tips, you can create a delicious and satisfying pasta dish that your family and friends will love. Experiment with different types of peppers, herbs, and spices to find your perfect combination. And don't forget to roast the peppers before cooking - it makes all the difference!

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