Pasta
Description
The recipe won't take much time. Penne is a short pasta, one of the most well-known types of Italian pasta. The large diameter and ridges of "penne rigate" allow them to fully absorb the sauce. This pasta is made from high-quality durum wheat and is an excellent source of energy, rich in iron and B vitamins. A single serving per person is 80 grams of dry pasta. Cook for 10 minutes in salted boiling water, but do not add oil during cooking—oil causes the sauce to slide off the pasta. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Clean the peppers and cut them into penne-sized strips. Heat olive oil in a deep skillet over high heat, add the bell pepper and chili pepper, season with salt and freshly ground black pepper, and sauté for about a minute to coat the peppers in oil.
- 3
Step 3
Cover the skillet with a lid, reduce the heat, and simmer for 10 minutes until the peppers become tender, stirring occasionally. Meanwhile, bring water to a boil in a pot for the pasta.
- 4
Step 4
Add red wine to the pan, mix and cook over high heat until most of the liquid has evaporated.
- 5
Step 5
Add the strained tomatoes and simmer until the sauce thickens, about 10 minutes.
- 6
Step 6
Cook the pasta until al dente, according to the package instructions. Cut the salami into small thin slices.
- 7
Step 7
Add salami to the pan at the end of the sauce cooking and mix.
- 8
Step 8
Drain the pasta and add it to the sauce, along with some of the grated cheese and chopped parsley. Mix well.
- 9
Step 9
Serve the penne rigate pasta on warm plates, topped with a little more cheese and the remaining parsley.