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Rigatoni alla Peperonata | Colourful Pasta with Braised Bell Peppers & Ricotta
(0)
35 min
Quick
Gurkerl Küche
Sonnengereifte Paprikastreifen sanft geschmort mit roten Zwiebeln, stückigen Paradeisern und aromatischen Kräutern, vollendet mit al dente Rigatoni und cremigem Ricotta. Ein farbenfrohes, herrlich aromatisches Pasta-Gericht aus Italien für den goldenen Herbst.
Ingredients
Preparation method
Wash, core, and cut the red and yellow bell peppers into bite-sized strips. Peel the red onions and cut into thin half-rings. Peel and finely chop the garlic.
Heat the olive oil in a large pan. Sauté the onions over medium heat for about 3 minutes until translucent. Then add the bell pepper strips and garlic, and fry everything for about 8-10 minutes until the vegetables become soft and aromatic.
Stir in the chopped canned tomatoes, capers, and dried oregano. Season to taste with salt and freshly ground black pepper. Cover and let the sauce gently simmer over low heat for about 12-15 minutes until a smooth, rich peperonata forms.
Chef's tip
For an even more intense roasted flavour, you can roast the bell pepper strips beforehand at 200 °C top/bottom heat for 20 minutes in the oven and then fold them into the tomato sauce.
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