Jamie's Dinners
1 hr
Super easy
serves 4
About the recipe
Chunky rigatoni pasta is great for catching the lovely flavours of the peppers and mascarpone.
Recipe From
Ingredients
2 red peppers, deseeded and sliced
2 yellow peppers, deseeded and sliced
extra virgin olive oil
sea salt and freshly ground black pepper
2 red onions, peeled and finely sliced
2 garlic cloves, peeled and grated
2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved
2 tablespoons red wine vinegar or balsamic vinegar
2 handfuls of grated Parmesan cheese
optional: 2 heaped tablespoons mascarpone cheese or crème fraîche
455g rigatoni, penne or spaghetti
Method
- Deseed and slice the peppers and put them in a large frying pan over a medium heat with a little olive oil and a pinch of sea salt and black pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.
- While the peppers are cooking, peel and finely slice the onion, and peel and grate the garlic. Finely chop the parsley leaves and reserve the stalks.
- Add the onion to the pan and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar – it will sizzle away, so give everything a good toss.
- Grate the Parmesan and add one handful of the Parmesan and the mascarpone or crème fraîche, if using, and turn the heat down to minimum while you cook the pasta.
- Meanwhile, put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water.
- Put the peppers, pasta and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.
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