Recipe: Bell Pepper Rigatoni

Bell Pepper Rigatoni
Source: Parade Magazine, 1996
Servings: 4-6

If you can't find yellow peppers, the sauce is also fine with all red peppers. Ricotta salata is a semi-hard grating cheese, not the same as regular ricotta. It will melt and make a creamy sauce when it mixes with the hot pasta. You can also decrease the amount of oil.

1/4 cup olive oil
2 cloves garlic, thinly sliced
2 medium onions, coarsely chopped
4 yellow bell peppers, cored, seeded and cut in 8ths
4 red bell pepper, cored, seeded and cut in 8ths
1/2 cup dry white wine
1 cup fresh basil leaves, slivered
4 plum tomatoes, seeded and cut into 4 pieces each
salt and pepper
8 ounces rigatoni, or penne, uncooked
1/4 pound ricotta salata cheese

Place oil in large heavy pot over low heat. Add garlic and cook for 2 minutes, stirring. Do not brown.

Add onions and cook 5-7 minutes, stirring occasionally.

Add bell peppers and cook for 10 minutes, stirring, over medium heat.

Add wine and 3/4 cup basil. Cook 7-10 minutes, stirring, or until the peppers are very soft.

Add the tomatoes and cook for 5 minutes, seasoning with salt and pepper. Remove from heat and place in a large shallow pasta bowl.

Meanwhile, cook the pasta in a large pot of boiling salted water until just tender, 8-12 minutes. Drain.

Toss the pasta with the sauce. Add remaining basil and toss again to combine. Coarsely grate the ricotta salata over all and toss lightly. Serve immediately.