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.

Ingredients

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

Preparation

De-seed and cut the red pepper into approx 1 in squares.
De-seed and cut the yellow pepper into approx 1 in squares.
Finely chop the onion.
Finely chop the garlic.
Remove the thick part of the stalks, finely chop, and set aside.
Chop the parsley leaves.
Grate the parmesan.

Cooking - about 50 min

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.
Add the onion and cook, covered, over a low heat, stirring regularly for 20 min.
Add the garlic and parsley stalks and cook, uncovered, stirring regularly, for 3 min.
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.
Drain and add the cooked pasta, drizzle with a little oil, and toss in the sauce to coat the pasta.

Serving

Serve with the remaining parmesan.

Notes

(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.

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