Bucatini with peppers sauce
Instructions
Peel and wash the peppers, dry them and cut them wide-brimmed.
A chopped chives with half a garlic clove and soffriggeteli in two tablespoons of olive oil.
You just Brown, add the peppers, stir and cook until they become tender.
Beat them, add the cream, adjust salt and pepper after having ensured that the compound is not spicy.
Cook the bucatini in boiling salted water until al dente, drain and pour into the pan of sauce.
Let them season a minute at very low flame, perfumed with a little chopped fresh Marjoram and serve immediately very hot.
Accompanying wines: Sauvignon DOC Collio, Orvieto DOC, IGT Sicilia Ramingallo.
Ingredients and dosing for 4 persons
- 350 g of type pasta bucatini
- 3 sweet peppers
- 1/2 cup of cream
- 1 cipollina
- 1/2 clove of garlic
- Chopped fresh marjoram
- 2 tablespoons of olive oil
- Salt
- Pepper