Ingredients with Measurements:
- 1 pound penne pasta
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling pasta
- Large skillet or wok
Step-by-Step Instructions:
1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet or wok, heat the olive oil over medium-high heat.
3. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant.
4. Add the sliced red and yellow bell peppers, dried oregano, and red pepper flakes. Sauté for 5-7 minutes until the peppers are tender.
5. Pour in the chicken or vegetable broth and stir to combine. Reduce the heat to low and let the mixture simmer for 5-7 minutes until the broth has reduced and thickened slightly.
6. Add the cooked penne pasta to the skillet and toss to combine with the pepper mixture.
7. Sprinkle the grated Parmesan cheese over the top and stir to combine.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 475
- Fat: 15g
- Carbohydrates: 68g
- Protein: 17g
- Fiber: 5g
Substitutions for ingredients:
- Any type of pasta can be used instead of penne.
- Any color of bell pepper can be used instead of red and yellow.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add sliced mushrooms or zucchini for extra vegetables.
- Use fresh herbs like basil or parsley instead of dried oregano.
- Add cooked chicken or shrimp for extra protein.
Tips and Tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy when mixed with the pepper mixture.
- Use a wok instead of a skillet for easier tossing of the pasta and pepper mixture.
- Grate the Parmesan cheese fresh for the best flavor.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop with a splash of water or broth to prevent the pasta from drying out.
Presentation Ideas:
- Serve in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs like basil or parsley.
Pairings:
- Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Mixed green salad with a vinaigrette dressing
- Garlic bread
Troubleshooting Advice:
- If the pepper mixture is too dry, add a splash of broth or water to loosen it up.
Food Safety Advice:
- Be sure to cook the pasta and peppers to a safe temperature of 165°F.
Food History:
- Peperonata is a traditional Italian dish made with peppers, onions, and tomatoes. This version uses only peppers and adds pasta for a heartier meal.
Flavor Profiles:
- This dish is savory and slightly spicy from the red pepper flakes. The sweetness of the peppers balances out the flavors.
Serving Suggestions:
- Serve hot as a main dish.
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Region: Italian