Rigatoni Pepperonata

This is a typical recipe from the south of Italy but it is also eaten all over the country, There a many variants on this recipe.


For 1 Continued...
2 - 3 tbspn olive oil 5 gm garlic (fine chop)
50 gm red pepper 15 gm flat leafed parsley
50 gm yellow pepper 2 tspn red wine vinegar
to taste salt 2 tbspn grated parmesan
to taste black pepper 1 tbspn mascarpone
50 gm onion (prepared weight) 80 - 100 gm dry rigatoni pasta


Cooking - about 50 min

  1. Heat the oil in a suitable pan and fry the red pepper, yellow pepper, salt and pepper, covered, over a low heat, stirring regularly for 15 min.
  2. Add the onion and cook, covered, over a low heat, stirring regularly for 20 min.
  3. Add the garlic and parsley stalks and cook, uncovered, stirring regularly, for 3 min.
  4. Add the red wine vinegar, half of the parmesan, mascarpone, salt and pepper to taste and cook, covered, until pasta is cooked (about 10 min), adding pasta water as needed to maintain the desired sauce consistency.
  5. Drain and add the cooked pasta, drizzle with a little oil, and toss in the sauce to coat the pasta.


  1. Serve with the remaining parmesan.


(1) The pasta should be cooked in salted, boiling water. The times indicated on most pasta packets is too long for an 'al dente' result and I recommend no more than 10 min.
I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

Valid XHTML 1.0 Strict