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You need:
• 3 large red peppers
• 3 large yellow peppers
• ¼ cup extra virgin olive oil
• 4 large shallots, thinly sliced
• salt and pepper
• ½ cup (4 fl oz) dry white wine
• 1 cup (8 fl oz) chicken stock
• Approximately 1 and 1/3 cups spaghetti
• ¼ cup chopped flat leaf parsley
• ¼ cup Parmesan, grated or shaved
Directions:
Preheat the grill or oven and line a baking sheet with foil. Arrange the peppers on the sheet, cook until skins brown and blister Then place in a plastic bag and set aside until cool enough to handle. Skin the pepper pieces and cut them into strips.
Heat the olive oil in a large pan over a medium – low heat. Add the shallots and cook until translucent, about 3 minutes. Add pepper strips, salt and pepper and saute for 5 minutes. Add the wine and chicken stock and cook for 10 minutes, or until the peppers are very soft
Meanwhile cook the pasta, when everything is ready add the pasta, parsley and Parmesan to the sauce, stir to combine.
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