It’s officially autumn in New York City! Even though bell peppers seem to be a summer vegetable, I used them in this pasta dish with balsamic vinegar to bring out a different flavor. I chose red, yellow, and orange and skipped the more raw green kind. With the vinegar, their colors seem more muted and fall-like rather than bright and summery.
I used penne here because it’s what I have handy, but feel free to use rigatoni so that the ridges hold the vinegar in for a more dramatic presentation. Parmesan cheese is the way to go, but again, I used what I had and that was a beautiful truffled cheese. I used it minimally because I didn’t want the truffle smell to overwhelm the fragrant peppers and vinegar.
3 bell peppers, seeded and sliced
1 red onion, thinly sliced
2 cloves garlic, minced
a handful of parsley, finely chopped
2 tbsps balsamic vinegar
a handful of grated truffled cheese
about 2 cups of penne
1. Put all the peppers in a large frying pan over medium heat with a little olive oil and a pinch of salt and pepper. Cover and cook slowly for 15 minutes until softened.
2. In the meantime, cook the penne al dente and drain. Set aside until ready to assemble the dish.
3. Add the onion to the peppers and cook for another 10 minutes. Add the garlic and parsley and cook while tossing for about 3 minutes. Add the balsamic vinegar and let it sizzle away.
4. Add the cooked pasta and toss with the cheese and more parsley. Drizzle with a little bit more olive oil before serving.