Thursday, January 5, 2017

Easy Pasta Peperonata

I have wanted to make this recipe for a month and today's rainy day allowed me to make it.

I didn't have the fresh peppers so I substituted a jar of red roasted peppers instead.  I drained and patted them, cut them in pieces and adapted it as I saw fitting.  It turned out fabulous and hubby couldn't say enough about this meal.  He even said he thinks he liked the roasted peppers better than if I used fresh.  So now you have it.  Substitution is good most times. In this case it worked well.

Using Farfalle pasta instead of Rigatoni  was a plus, red wine vinegar too. You can easily use balsamic vinegar too.  It is a bit sweeter..

 I did have the mascarpone cheese and it said it was optional but quite honestly I think it added a level of sweet and creamy consistency to this recipe. Try it! I will definitely make this again. 

Thirty minutes from start to finish.  Yummy! 

Original Recipe (Woman's DayMag)
2 red peppers, seeded and sliced
2 yellow peppers, seeded and sliced
extra virgin olive oil
salt and pepper
2 red onions sliced thin
2 cloves garlic minced
fresh parsley if possible
2 T red wine vinegar or balsamic
2 handfuls grated Romano cheese
lb. rigatoni

optional 2 heaping T mascarpone cheese

Over medium heat place cook peppers with a little olive oil, salt and pepper until softened.  Cook slowly covered  because it helps to bring out the flavor when done this way. Add onion and cook until translucent.  Add garlic and parsley and toss around. Cook about 3 minutes more.  Taste and add a bit more of salt and pepper. Add vinegar.  It will sizzle so give everything a good toss. Then add 1 handful of grated cheese and the mascarpone if you like.  Make sure you turn your heat down.

Cook pasta according to directions. Drain but reserve some of the pasta water for later.

Put the peppers, pasta and into a large bowl.  Give them a good toss, a little pasta water, a little more olive oil and the rest of the grated cheese.  Serve immediately.  Yummy!


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