This is a mildly flavored dish; the peppers virtually melt into the sauce during the long, slow cooking. In my family this is served as a side dish for pork or lamb.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet and broil until the skins brown and blister, turning the peppers occasionally, about 20 minutes. Enclose the peppers in a resealable plastic bag and set aside until cooled to room temperature. Peel and seed the cooled peppers and cut them into strips.
Step 2
Heat the olive oil in a large, heavy saucepan over medium-low heat. Add the shallots and cook until translucent, about 3 minutes. Add the pepper strips, salt, and pepper and sauté for 5 minutes. Add the wine and chicken broth and continue cooking over low heat for 20 minutes, or until the peppers are very soft.
Step 3
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
Step 4
Add the pasta, parsley, and Parmesan cheese to the pepper sauce; stir to combine and coat the pasta. Serve.
