Ingredienti
for 4
3-4 red or yellow bell peppers
1-2 medium onions
2 small ripe tomatoes (optional)
3 tbsp olive oil
[ 100 g | 4 oz ] heavy cream
1 clove garlic (optional)
parmigiano reggiano
black pepper
[ 500 g | 1 lb ] pasta
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Ricetta
This is a delicate and sweet sauce.
Heat the olive oil in a sauce pan and then add the finely minced onion (and garlic, if you like). Sweat on medium heat until translucent.
While the onion is cooking, remove the core and ribs from the peppers and chop them coarsely (about 2 square cm). Add them to the sauce pan. Chop the tomatoes and throw them in with a bit of salt.
Cover the pan and let the sauce simmer on very low heat for about 45 minutes or until the vegetables are completely soft. Pour in a blender and liquefy until totally smooth. Add the cream, if you want, and adjust for salt.
Cook a short pasta, like penne or conchiglie, a minute less than package instructions. Complete its cooking time in the sauce.
Sprinkle liberally with parmigiano and add freshly ground pepper.
Notes: The addition of cream makes it smoother and its omission will keep it light. The peppers should be firm with a glossy skin that is free from wrinkles.
Copyright © 2001-2009 Gianmarco Pinton
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