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Pasta peperonata
0 Likes
Total Time:
1 hour
Rigatoni pasta captures bold flavors of peppers and creamy mascarpone perfectly.
Ingredients:
  • 2 red peppers
  • 2 yellow peppers
  • extra virgin olive oil
  • 2 red onions
  • 2 cloves of garlic
  • 2 handfuls of fresh flat-leaf parsley
  • 2 tablespoons red wine vinegar or balsamic vinegar
  • 2 handfuls of Parmesan cheese
  • 2 heaped tablespoons mascarpone cheese or crème fraîche optional
  • 455 g rigatoni, penne or spaghetti
Instructions:
  • Prepare the peppers by removing the seeds and slicing them. Heat some olive oil in a large frying pan over medium heat. Add the peppers along with a pinch of sea salt and black pepper. Cover with a lid and cook gently for 15 minutes until they are softened and flavorful. Take your time with this step for the best results. While the peppers are cooking, finely slice the onion, grate the garlic, and chop the parsley leaves while reserving the stalks. Add the sliced onion to the pan and continue cooking for an additional 20 minutes. Then, add the grated garlic and parsley stalks, stirring constantly for about 3 minutes. Season with salt and pepper to taste, then add vinegar and let it sizzle. Grate some Parmesan cheese and add a handful along with mascarpone or crème fraîche if desired, lowering the heat while the pasta cooks. In a separate pot, boil salted water and cook the pasta according to package instructions. Once cooked, drain the pasta, reserving some cooking water. Combine the cooked peppers, pasta, and parsley leaves in a warmed bowl. Toss together with a bit of pasta water and extra virgin olive oil. Serve immediately, garnishing with more Parmesan cheese.

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