1 cup Red bell peppers; cut up in 1-inch squares
1 cup Yellow bell peppers; cut up in 1-inch squares
2 Tablespoons Extra-virgin olive oil
1/4 cup Yellow onion; chopped
1/4 cup Flat-leaf Italian parsley
1 can Italian plum tomatoes-28 oz with juice
2 clove Garlic; chopped fine
1/4 cup Fresh basil leaves; torn or
1 teaspoon Dried basil; crumbled
Salt; to taste (optional)
Freshly ground black pepper
6 quarts water
3/4 pound Rigatoni
1/2 cup Parmesan cheese; freshly grated
Yield: 4 servings
In a sauté pan or skillet large enough to hold all of the pasta after it is cooked, sauté the peppers in the oil over medium heat for 1 minute while stirring. Cover the pan and cook for 3 minutes longer; stirring at least once.
Add the onion, parsley, tomatoes, garlic, and basil, breaking up the tomatoes with the back of a wooden spoon. Bring the sauce to a lively simmer and cook for 15 to 20 minutes until most of the liquid in the pan has evaporated. Season with salt and pepper.
About 10 minutes before the sauce is done, bring the water to a boil, add salt to taste, and cook the pasta until not quite al dente (it will cook a bit more in the sauce)–about 8 to 10 minutes.
Drain the pasta and add it to the sauce. Cook and stir gently over medium heat for 1-2 minutes. Add the cheese and stir again. Serve at once.
NOTE:
I like to add 1/4 cup dry white wine to the sauce and for a change of pace, lightly poached scallops and shrimp can be added at the last minute just to warm through.