Best Cartwheel Pasta With Peppers Onions Recipes

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.

Penne Pasta with Peppers image

Provided by Donna Lasater

Yield 5

Number Of Ingredients 6

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

CARTWHEEL PASTA WITH PEPPERS & ONIONS image

Provided by Ellen Bales @Starwriter

Categories Pasta

Number Of Ingredients 9

1-1/2 cup(s) sweet yellow onion, halved and thinly sliced crosswise
3 tablespoon(s) extra virgin olive oil
1/2 teaspoon(s) salt, plus 1 tbsp., divided
1/8 teaspoon(s) crushed red pepper
2 - yellow bell peppers
1 - red bell pepper
3/4 cup(s) coarsely chopped canned whole peeled tomatoes, with their juice
1 tablespoon(s) chopped flat-leaf parsley
12 ounce(s) wagon wheels or fusilli pasta

Steps:

In a large skillet over medium heat, combine onion, oil, 1/4 tsp. salt and crushed red pepper. Cook, stirring occasionally, until the onion is a rich golden color, 10 to 15 minutes.
Meanwhile, peel bell peppers with a vegetable peeler. Cut them in half, remove the cores and thinly slice into 1/4-inch-wide strips.
When the onion is golden, increase heat to medium-high and add the peppers. Cook, stirring occasionally, for 2 minutes. Reduce heat to medium; add tomatoes and 1/4 tsp. salt and cook until the tomatoes are no longer watery and have separated from the oil, 15 to 20 minutes. Add parsley, stir for 30 seconds, then remove from heat.
Meanwhile, bring 2 qts. of water to a boil in a large pot. Add the remaining 1 Tbsp. salt, then add pasta and stir well. Cook according to package instructions until just tender. Drain well and toss with the sauce. Serve at once.