BELL PEPPER RIGATONI
Quick, easy and delicious. If you cannot find yellow bell peppers in the market just use all red bell peppers. Once they're seeded, cut each pepper half into 4 squares (to get eighths—see below). Ricotta salata is a semi-hard grating cheese and not the same as regular ricotta. It will melt and make a creamy sauce when it mixes with the hot pasta. Be sure to serve immediately after tossing.
1/4 cup olive oil
2 cloves garlic, thinly sliced
2 onions, coarsely chopped
4 yellow bell peppers, stemmed, seeded and cut into eighths
4 red bell peppers, stemmed, seeded and cut into eighths
1/2 cup dry white wine
1 cup fresh basil leaves, slivered
4 ripe plum tomatoes, seeded and cut into 4 pieces
Salt and freshly ground black pepper, to taste
8 ounces rigatoni
1/4 pound ricotta salata cheese
1. Place the oil in a large heavy pot over low heat. Add the garlic and cook for 2 minutes, stirring. Do not let the garlic brown. Add the onions and cook for about 5 to 7 minutes, stirring occasionally, or until wilted.
2. Add the bell peppers and cook for 10 minutes, stirring, over medium heat. Add the wine and 3/4 cup of the basil. Cook the sauce until the peppers are very soft, about 7 to 10 minutes, stirring occasionally.
3. Add the tomatoes and cook for 5 minutes more, seasoning with salt and pepper. Transfer the sauce to a large shallow pasta bowl.
4. Meanwhile, bring a large pot of boiling salted water to a boil. Add the rigatoni and cook until it is al dente (just tender), 13 to 14 minutes. Drain.
5. Toss the rigatoni with the sauce. Add the remaining 1/4 cup of basil and coarsely grate the ricotta salata over all. Toss to combine. Serve immediately.
4 to 6 portions
