Recipe: Yellow Bell Pepper Penne (Italian)

YELLOW BELL PEPPER PENNE


3 quarts water
1 1/2 tablespoons salt (plus extra salt to taste)
1 pound yellow bell peppers, halved, seeded
3 tablespoons extra-virgin olive oil
1 celery stalk, chopped fine
1 large onion, chopped fine
1 small carrot, chopped fine
3 ounces pancetta, cubed
1 cup canned or homemade beef broth or water (or more as needed)
2 tablespoons chopped fresh Italian parsley
Freshly-ground black pepper (to taste)
1/2 pound penne
4 tablespoons freshly-grated pecorino Romano cheese

Bring the water to a boil in a large pot and add the 1 1/2 tablespoons of salt.

Preheat the broiler. Place the peppers, skin-side up, 2 to 3 inches from the heat, and watch them carefully. When the skin blackens, turn them over to blacken on the other side. It will take about 10 minutes. Remove the peppers and place them in a plastic bag for 15 minutes, then peel off the skin and chop them.

In a large, heavy saucepan, place the olive oil, the chopped celery, the onion, carrot, and pancetta. Stir to mix well and heat over medium until the vegetables start to color, 15 to 20 minutes.

Add the chopped peppers and half the broth to the vegetable mixture and stir. Keep adding broth as the mixture dries out (you might need more than a cup). It should be slightly soupy, like thick vegetable stew. Then add the chopped parsley and salt and pepper to taste.

Add the penne to the boiling water. When it is very at dente, drain, add it to the peppers, and cook for another 5 minutes. Mix in the pecorino and serve.

Makes 2 main course servings or 4 first course servings
Source: Diary of a Tuscan Chef by Cesare Casella and Eileen Daspin