Italian Peruvian Recipe
Make Italian Peruvian Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Italian Peruvian
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce
Method
Pasta Preparation
Sauce Preparation
Sauté Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add Tomatoes and Aji Amarillo
Add the halved cherry tomatoes to the skillet and cook for about 3-4 minutes until they begin to soften. Stir in the Peruvian aji amarillo paste and cook for an additional 2 minutes.
Stir in Cream and Cheese
Reduce the heat to low and pour in the heavy cream. Stir well, then add the grated Parmesan cheese. Mix until the cheese is melted and the sauce is creamy.
Season the Sauce
Taste the sauce and add salt and black pepper to taste. Stir in the chopped fresh basil.
Combine Pasta and Sauce
Mix Together
Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce. Cook for an additional 1-2 minutes until heated through.
Serve
Plate and Garnish
Serve the pasta hot, garnished with extra Parmesan cheese and fresh basil if desired.