Pasta with Prawns & Roasted Red Pepper Sauce Recipe

Strozzapreti pasta and prawns in a roasted red bell pepper sauce
Strozzapreti pasta and prawns in a roasted red bell pepper sauce

I love the intense sweet roasted red bell pepper flavor of this quick sauce.

It’s a perky fresh topping for chicken, meat or fish and fantastic as a sauce for pasta.

I’m using it to dress strozzapreti (choke the priest) pasta and prawns.

Roasted pepper sauce is easy to make in the food processor. The prawns fry up quickly.

Once you have the roasted peppers you can have this dish on your table in the time it takes to boil the pasta water. OK, maybe a few minutes more.

The sauce is sweet, the prawns crunchy, briny and tender. The toasted pinoli adds a nutty note and the paprika a smoky sparkling hot finish to every bite.

The intense flavors meld really well and are brightened by the fresh basil. A little sweet, a little hot and complex.  I couldn’t stop eating this really simple pasta and shrimp dish. Don’t think we’ll have any leftover today.

Be sure to subscribe to Gianni’s YouTube channel so you don’t miss the new video episodes from Hungry Village. The first of the new Gianni’s North Beach series is coming real soon.

Keep on cooking. Buon appetito!

Roasted Pepper Sauce for Shrimp & Pasta Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 pound (500 grams) strozzapreti or you favorite short dried pasta
  • 12 large prawns, shelled and deveined
Roasted Red Pepper Sauce
  • 2 large red bell peppers (or use jarred drained & rinsed well)
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, roughly chopped
  • ½ onion, cut in half and then in thirds
  • ¼ cup toasted pinoli
  • ½ teaspoon paprika
  • 1 cup water or broth
  • sea salt and freshly ground pepper to taste
  • 4 fresh basil leaves, roughly torn
  • Flour for dusting
  • sea salt and freshly ground pepper to taste
  • 2 tablespoons extra virgin olive oil
  1. Bring a large pot of well-salted water to a boil.
  2. Roast the peppers on an open flame atop your stove or in the oven at 425 until the skin is charred all over.
  3. If roasting atop the stove put the charred peppers on a plate and cover with a bowl for about 5 minutes.
  4. When the peppers are cool enough to handle remove the charred skin, stem, and seeds.
  5. Scrape off the remaining charred skin and seeds and trim any large membranes.
  6. Cut the roasted peppers in pieces.
  7. Put them in the food processor bowl.
  8. Saute the onion in a large pan over medium heat until translucent.
  9. Add the garlic and sauté for a minute.
  10. Put the onion, garlic, toasted pine nuts, roasted peppers, paprika, olive oil, and sea salt and black pepper to taste in the processor bowl.
  11. Process to a paste consistency.
  12. Add enough water or broth to bring the paste to sauce consistency.
  13. Put the saute pan back over medium-high heat. Add more oil if necessary to fry the prawns.
  14. Dust the prawns with flour, sea salt and ground pepper to taste.
  15. When the oil is hot, saute the prawns until the first side is golden, about 2 minutes or so.
  16. Turn the prawns over and carmelize the second side, about a minute more. The prawns should be firm to the touch.
  17. Put the prawns on paper towel to drain.
  18. Pour out any excess oil in the sauté pan if needed and over medium heat warm the saute panl.
  19. Add the roasted pepper sauce and sauteed prawns back to the saute pan and warm the sauce and prawns over medium-low heat as the pasta finishes cooking. (Sink the prawns into the sauce while they warm.)
  20. Add the torn fresh basil to the sauce.
  21. Add the pasta to the sauce and mix to coat all the pasta and prawns with the roasted pepper sauce.
  22. Arrange the prawns atop of the strozzapreti.
  23. Drizzle a little good finishing extra virgin olive oil.
  24. Serve immediately.


San Marzano Sauce

San Marzano Sauce

A simple, light tomato sauce, made from the last of the fresh San Marzano tomatoes and fresh basil, served over choke the priest pasta.

This was our very first episode – a test if you will. You’ll forgive some of the rough production edges. I think it’s still very solid cooking instruction. And a delicious recipe!

Fresh San Marzano Tomato Sugo (Sauce)
With Strozzapreti (Choke the Priest) Pasta

You will only make this pasta when the San Marzano tomatoes are in the farmer’s market in late summer and fall. In other seasons use canned San Marzano tomatoes from Campania.


  • 3 pounds fresh San Marzano tomatoes or a 28 ounce can of San Marzano tomatoes from Campania, Italy
  • 1 sprig fresh basil
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 3 garlic cloves, smashed
  • 1 teaspoon sea salt for the sugo
  • 6 quarts of water
  • 2 tablespoons of sea salt for the pasta water
  • 1 pound or 500 grams of strozzapreti durum wheat pasta extruded through a bronze die.  (Of course you can use other cuts of pasta.)
  • 1 tablespoon of a good finishing EVOO to dress the finished pasta
  • 8 fresh basil leaves cut into a chiffonade
  • ¼ cup grated Pecorino Romano

Cooking Directions

  1. Put the water for the pasta and the 2 tablespoons of sea salt in a big pot over a high flame until it begins to boil.
  2. Bring 3 cups of water to a boil in another large pot big enough to hold all the tomatoes. (You can use the boiling pasta pot for this step and then again to cook the pasta if you don’t want to use 2 pots.)
  3. Wash the San Marzano tomatoes and take the stems off.
  4. When the water in the second pot is boiling, put the tomatoes in the boiling water for 15-30 seconds, until the skin puckers or bursts.
  5. Take the tomatoes out of the water and let them cool on a large plate. When they are cool enough to handle, peel off the skin.
  6. Cut the tomatoes in half and then into about ½ strips. Remove any skin, stem from the inside, and seeds if you want. Coarsely chop the tomatoes. (This is a variation from the video to help you get the sugo to the right texture more easily. You can just cook the filleto di pomodoro, the strips, just like I did in the video, if you want. Just make sure the tomatoes disintegrate into a sauce, with some pieces of tomato remaining. This method may take longer and require more attention to help break the tomato into chunks as it cooks.)
  7. Put the EVOO and garlic in a cold pan over a high flame. Saute the garlic in the oil to release its flavor. Don’t let the garlic brown. With the oil sizzling, put in all the tomatoes and 1 teaspoon of salt. Add the basil sprigs and stir them into the sauce. They will wilt and release their flavor into the sauce. Cook over medium-high heat until the tomatoes have broken down and a chunky sauce has developed. Most of the tomato water should have evaporated. This should take about 15 minutes, max. Stir frequently. When the sugo is done cooking remove the basil and garlic.
  8. When the pasta water comes to a boil put the pasta in the boiling salted water. Stir the pasta to make sure it doesn’t stick. Cook until al dente, about 8-10 minutes.
  9. Roll up the basil leaves and cut into a chiffonade, ¼ inch bands or strips.
  10. Pull the pasta out of the water with a spider or big slotted spoon and put it in the sugo. Finish cooking the pasta in the sugo. It will absorb some of the tomato liquid. Shut off the flame, drizzle the equivalent of 1 tablespoon of the finishing EVOO over the pasta, scatter the basil and sprinkle the Percorino and mix well into the pasta.

Serve immediately.

Choke the Priest!

Choke the Priest!

Choke the Priest! No, it’s not a euphemism for self-abuse, ya pervert. It’s the translation of the name of a type of pasta called strozzapreti, which has disputed origins, all versions of which are fascinating:

One is that gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves, sometimes to death. Another explanation involves the “azdora” (“housewife” in the Romagna’s dialect), who “chokes” the dough strips to make the strozzapreti: “… in that particular moment you would presume that the azdora would express such a rage (perhaps triggered by the misery and difficulties of her life) to be able to strangle a priest!” Another legend goes that wives would customarily make the pasta for churchmen as partial payment for land rents (In Romagna, the Catholic Church had extensive land properties rented to farmers), and their husbands would be angered enough by the venal priests eating their wives’ food to wish the priests would choke as they stuffed their mouth with it. The name surely reflects the diffuse anticlericalism of the people of Romagna and Tuscany.

The story from my mother’s village is a fourth variation (and, naturally, my favorite): the parish priest had a habit of showing up on Sundays after mass to the home of the town’s best cook. One, two, three Sundays in a row. On the fourth, the wife would serve the not-so-subtly-named “choke the priest” pasta to send the message that he’d outstayed his welcome.