2 red peppers, seeded and sliced
2 yellow peppers, seeded and sliced
extra virgin olive oil
sea salt and freshly ground black pepper
2 red onions, peeled and finely sliced
2 cloves of garlic, peeled and grated
2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved
2 tsbp red wine vinegar or balsamic vinegar
2 handfuls of grated parmesan cheese
2 heaped tbsp mascarpone cheese or creme fraiche (optional)
455g/1lb rigatoni, penne or spaghetti
- Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper. Place a lid on, and cook slowly for 15 mins until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.
- Add the onions and cook for a further 20 mins. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 mins more. 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. Then add one handful of the grated parmesan and the mascarpone or creme fraiche (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 pack instructions. When cooked, drain in a colander, reserving some of the cooking water.
- Put the peppers, pasta and parsley leaves into a warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good glugs of extra virgin olive oil to coat the pasta nicely. Serve straight away, sprinkled with the rest of the parmesan.