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- Penne with Onion, Red Bell Peppers and Tomatoes
- (Penne alla Peperonata)
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- Ingredients:
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1/2 cup extra-virgin olive oil
1 thick slice (2 to 3 ounces) pancetta, diced (optional)
1 medium yellow onion, thinly sliced
5 large red bell peppers, (about 2 pounds), cored, seeded and diced
1 pound firm, ripe tomatoes, seeded and diced
Salt and freshly ground black pepper
2 to 3 tablespoons balsamic vinegar (optional)
1 pound Penne Rigate or shells pasta
Directions:
Heat 1/3 cup of olive oil in a large skillet over medium heat.
Add pancetta, if using, and cook, stirring, until golden, 2 to 3 minutes.
With a slotted spoon transfer pancetta to a plate.
Place skillet back on medium heat.
Add onion, cook, stirring, 2 to 3 minutes then add peppers.
Cook, stirring, until peppers begin to color and soften, 5 to 6 minutes.
Return pancetta to skillet, add tomatoes and season with salt and pepper.
Reduce heat to medium-low and cook uncovered, stirring occasionally, until peppers are tender and juices in skillet have thickened, 15 to 20 minutes.
Add a little water or broth if juices should reduce too much.
Taste and adjust seasoning and turn heat off. Makes 2 and 1/2 to 3 cups of sauce.
Cook pasta in plenty of salted boiling water until 'al dente'.
Put skillet back on medium heat.
Add remaining olive oil and balsamic vinegar if using.
Stir to blend.
Drain pasta and add to skillet with sauce.
Season lightly with salt.
Mix quickly over low heat until pasta and sauce are well combined.
Taste, adjust seasoning and serve. Makes 4 to 6 servings.
That's it!
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