Rigatoni Pepperonata
Italy inspired rigatoni pepperonata featuring flat leafed parsley. A world classic for one.
Ingredients
- 2 - 3 tbspn olive oil
- 5 gm garlic (fine chop)
- 50 gm red pepper
- 15 gm flat leafed parsley
- 50 gm yellow pepper
- 2 tspn red wine vinegar
- to taste salt
- 2 tbspn grated parmesan
- to taste black pepper
- 1 tbspn mascarpone
- 50 gm onion (prepared weight)
- 80 - 100 gm dry rigatoni pasta
Method
- 1
De-seed and cut the red pepper into approx 1 in squares.
- 2
De-seed and cut the yellow pepper into approx 1 in squares.
- 3
Finely chop the onion.
- 4
Finely chop the garlic.
- 5
Remove the thick part of the stalks, finely chop, and set aside.
- 6
Chop the parsley leaves.
- 7
Grate the parmesan.
- 8
Heat the oil in a suitable pan and fry the red pepper, yellow pepper, salt and pepper, covered, over a low heat, stirring regularly for .
- 9
Add the onion and cook, covered, over a low heat, stirring regularly for .
- 10
Add the garlic and parsley stalks and cook, uncovered, stirring regularly, for .
- 11
Add the red wine vinegar, half of the parmesan, mascarpone, salt and pepper to taste and cook, covered, until pasta is cooked (about ), adding pasta water as needed to maintain the desired sauce consistency.
- 12
Drain and add the cooked pasta, drizzle with a little oil, and toss in the sauce to coat the pasta.
- 13
Serve with the remaining parmesan.