Penne with Red Pepper Sauce
Source: Modern Italian Cooking
Servings: 4

1 (28 ounce) can tomatoes, drained
4 large sweet red or yellow peppers
1 onion, thinly sliced
4 tablespoons olive oil
1 garlic clove, finely chopped
2 tablespoons fresh parsley leaves, chopped
1/2 cup chicken broth
1 pound pasta (penne or rigatoni)
salt and freshly ground pepper
1/3 cup Pecorino Romano cheese (optional)

With a vegetable peeler, peel the peppers using a side to side motion as you peel down the pepper. Cut the peppers in half and remove the seeds; then cut the pepper into thin strips no longer than the length of your pasta.

In a medium-size skillet, heat the oil. Add the pepper strips and onion and sautee over medium heat until the vegetables are wilted.

Add the garlic and parsley and stir and cook for 1 minute longer. Add the tomatoes and broth and season with salt and pepper. Cook, uncovered, over medium heat for 20 to 25 minutes, or until the sauce has a medium-thick consistency.

Puree half the sauce through a food mill and return it to the skillet. Taste and adjust the seasoning. Keep the sauce warm over very low heat.

Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Cook, uncovered, for 8-10 minutes or until the pasta is tender but firm to the bite. Drain the pasta and add it to the sauce in the skillet