Rigatoni Con Peperonata Recipe
Ingredients
| Olive oil | 4 Tablespoon | |
| Onion | 1 , thinly sliced | |
| Hot red peppers, chopped 2 | ||
| Garlic | 2 Clove (5gm), minced | |
| Chili peppers 1/2 tsp. | ||
| Tomato, peeled and chopped 1 | ||
| Tomato Paste | 4 Tablespoon | |
| Basil | 1 Teaspoon | |
| White wine | 4 Ounce | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Pinch | |
| Parsley | 1 Teaspoon, chopped | |
| Rigatoni, cooked and drained 1 lb. | ||
| Parmesan cheese | 4 Ounce, grated | |
Directions
Heat oil in a large frying pan and cook onion, peppers and garlic for 5 minutes.
Add chili peppers, tomato, tomato paste, basil and wine.
Simmer for 10 minutes, then add salt, pepper and parsley, and cook 5 minutes more.
Place cooked pasta on a heated platter and pour sauce on top.
Serve sprinkled with grated cheese.
Add chili peppers, tomato, tomato paste, basil and wine.
Simmer for 10 minutes, then add salt, pepper and parsley, and cook 5 minutes more.
Place cooked pasta on a heated platter and pour sauce on top.
Serve sprinkled with grated cheese.
Chef
