Categories: Pasta
Ingredients
- 1/4 cup olive oil
- 2 gloves of garlic, thinly sliced
- 2 medium-sized onions, chopped
- 3 each red and yellow bell peppers, cut into 1/2-inch strips lengthwise
- 1/2 cup dry white wine
- 1 cup fresh basil leaves, slivered
- 4 ripe plum tomatoes, seeded and cut into 4 pieces each
- salt and pepper to taste
- 1/4 lb piece of sopressata, cut into 1/4-inch dice
- 1/2 lb uncooked penne pasta
- 1/4 lb fresh ricotta
Directions
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Bring a large pot of salted water to a boil. Meanwhile, heat the oil in a large, heavy pot over low heat. Add the garlic and cook, stirring for 2 minutes (do not let it brown). Add the onions and cook, stirring occasionally until wilted, 5 to 7 minutes.
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Add the peppers and cook over medium heat, stirring for 10 minutes. Add the wine and 3/4 cup basil. Cook, stirring until the peppers are very soft, 7 to 10 minutes.
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Add the tomatoes and cook to soften, 5 minutes. Season with salt and pepper. Remove from heat, stir in the sopressata and transfer the sauce to a large, shallow bowl.
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While the sauce is cooking, cook the pasta in the boiling water until just tender, 8 to 12 minutes. Drain. Toss with the sauce and the remaining basil. Serve each portion with a dollop of ricotta.