Ingredients:
4 cups penne
1 tablespoon extra virgin olive oil
1 green bell peppers, cored, seeded, and cut into penne-size pieces
1 red bell peppers, cored, seeded, and cut into penne-size pieces
1 yellow bell peppers, cored, seeded, and cut into penne-size pieces
1 medium onions, thinly sliced
3 cloves garlic, thinly sliced
2 -3 slices prosciutto (thin slices) or 3 slices black forest ham (thin slices) or 3 slices Canadian ham ( thin slices)
1 -2 ounce bacon (optional)
2 large tomatoes, finely chopped (with juices)
1 -3 teaspoon hot paprika
to taste salt and black pepper, freshly ground
1/2 cup flat leaf parsley, chopped
1 ounce feta (optional) or 1 ounce manchego cheese (optional) or 1 ounce sheep’s milk cheese (optional)
Directions:
Cook the penne in at least 4 quarts of rapidly boiling water until al dente, about 8 minutes.
Drain the pasta in a colander, refresh under cold water, and drain well again.
Heat the olive oil in a large saute pan, preferably nonstick.
Add the peppers, onion, garlic, and prosciut to and cook over medium heat until lightly browned, about 5 minutes.
Stir in the tomatoes, paprika, salt and pepper, and half the parsley.
Cook until the tomatoes yield their juices and the mixture is moist and saucy, about 5 minutes.
Stir in the penne and bring to a boil.
Correct the seasoning, adding salt or paprika to taste. The mixture should be highly seasoned.
Sprinkle penne with the remaining parsley.
Grate the cheese on top, if using, and serve at once.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.