This is a great dish for spring with the vibrant colors of the peppers. Slow roasting the peppers intensifies the flavor of the peppers.
extra virgin olive oil (enough to cover the bottom of a large saute pan)
5 to 7 cloves of garlic peeled and finely chopped
3 peppers (1 orange pepper, 1 red pepper, 1 yellow pepper)
1/2 to 1 tsp. pepperincino (red pepper flakes) optional
salt and freshly ground pepper to taste
2 Tbsp. butter
1 lb. package (16 oz.) dried linguine
1 Tbsp. kosher salt for the pasta water
2 cups grated Parmigiano-Reggiano
The peppers can be added raw or roasted to this dish. If you wish to roast them, place them in a pre-heated 350 degree F. oven. After 10 minutes, check them to see if their skins will peel off easily, if so remove from the oven and let cool until they are just warm and they are cool enough to handle. Remove the tops and bottoms and the cores including seeds. Slice into 1/4 inch strips.
Place a large pot of water (4 to 5 quarts) on to boil. When it reaches a boil add the kosher salt, and the pasta, return to a boil, and cook according to package directions until al dente (tender but firm to the bite).
Meanwhile as the water heats up, heat the olive oil over medium high heat in a saute pan that is large enough to hold all of the pasta once it is cooked. Place the chopped garlic into the olive oil once it has reached the point that it sizzles when a piece of garlic is dropped into it. Saute slightly, and add the pepperincino to taste if you are using it. If the peppers are roasted saute the garlic until it is a light golden color before adding the peppers. Add the peppers, and saute them until they are thoroughly cooked through and soft. Add the salt and pepper to taste. Add the butter to the pepper mixture. When the pasta is al dente add it to the saute pan using a pair of tongs. Coat the pasta with the oil and bitter and mix with the peppers. Adjust the salt, pepper and pepperincino to taste. Place in a serving dish and sprinkle with 1/2 cup of the grated Parmigiano cheese. Plce the rest of the cheese in a separate dish, to be used as desired.
3 peppers (1 orange pepper, 1 red pepper, 1 yellow pepper)
1/2 to 1 tsp. pepperincino (red pepper flakes) optional
salt and freshly ground pepper to taste
2 Tbsp. butter
1 lb. package (16 oz.) dried linguine
1 Tbsp. kosher salt for the pasta water
2 cups grated Parmigiano-Reggiano
The peppers can be added raw or roasted to this dish. If you wish to roast them, place them in a pre-heated 350 degree F. oven. After 10 minutes, check them to see if their skins will peel off easily, if so remove from the oven and let cool until they are just warm and they are cool enough to handle. Remove the tops and bottoms and the cores including seeds. Slice into 1/4 inch strips.
Place a large pot of water (4 to 5 quarts) on to boil. When it reaches a boil add the kosher salt, and the pasta, return to a boil, and cook according to package directions until al dente (tender but firm to the bite).
Meanwhile as the water heats up, heat the olive oil over medium high heat in a saute pan that is large enough to hold all of the pasta once it is cooked. Place the chopped garlic into the olive oil once it has reached the point that it sizzles when a piece of garlic is dropped into it. Saute slightly, and add the pepperincino to taste if you are using it. If the peppers are roasted saute the garlic until it is a light golden color before adding the peppers. Add the peppers, and saute them until they are thoroughly cooked through and soft. Add the salt and pepper to taste. Add the butter to the pepper mixture. When the pasta is al dente add it to the saute pan using a pair of tongs. Coat the pasta with the oil and bitter and mix with the peppers. Adjust the salt, pepper and pepperincino to taste. Place in a serving dish and sprinkle with 1/2 cup of the grated Parmigiano cheese. Plce the rest of the cheese in a separate dish, to be used as desired.
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