Linguine Peperoncino Rosso

Posted by Rex Jaime on March 19, 2026

Rich and comforting with sweet peppers, sun-dried tomatoes, and a touch of cream... finished with fresh mozzarella and basil.

INGREDIENTS:

DIRECTIONS:

Cook linguine in generously salted water until al dente. Reserve a splash of pasta water before draining.
Heat Basil Olive Oil in a large pan. Sauté diced onion until soft and translucent.
Add bell pepper and cook 2-3 minutes. Stir in sun-dried tomatoes, fresh tomatoes, and Bruschetta Rosso seasoning.
Pour in heavy cream, season with salt & pepper, and let simmer for a few minutes.
If the sauce gets too thick, add a small splash of pasta water.
Add the drained linguine straight into the pan and toss well to coat. Adjust seasoning if needed.
Tear or cube the mozzarella and place on top. Finish with fresh basil and serve.