Pasta Pepperonata

Thank you, Jamie Oliver, for giving me the recipe for my new favorite pasta dish (see link to cookbook in my sidebar), Pasta Pepperonata. This dish is so easy, but so pretty and flavorful I could it eat it over and over again.

You start by simmering red and yellow peppers in a pan with some olive oil for 15 minutes. Then you add red onion and put the lid on the pan for another 15-20 minutes:

Beautiful! Then you add garlic, parsley, and a little bit of salt and pepper and toss it around a bit. Then you plate some pasta (I used whole wheat penne) tossed in olive oil. Before you add the heap of soft, sweet peppers, you stir in a couple of tablespoons of balsamic vinegar and a handful of parmesan cheese. Then, plate!

As you can see in the picture above, I added chicken sausage to make the dish a little heartier. The chicken sausage was a fantastic addition. I tossed it with the peppers and the red onions for about 5 minutes to warm it (it was pre-cooked) and the flavors of the sausage blended so well with the sweetness of the peppers. The sauce is light, but the dish manages to taste creamy and robust. I can't say enough about this. While it isn't a super-fast meal because of the time to soften the onion and peppers (do not skip this step! it really brings out the flavors of the veggies in a way you've never taste before!) it is very easy. And it really is my new favorite pasta dish!