Mini Penne with Sweet Peppers and Parmigiano-Reggiano

1. 1

   Bring a large pot of water to boil.

2. 2

   Season water with salt to taste (optional).

3. 3

   In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.

4. 4

   Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.

5. 5

   Season with salt, pepper and add the broth.

6. 6

   Keep cooking until sauce is reduced.

7. 7

   Meanwhile cook pasta according to package directions, drain and toss with the sauce.

8. 8

   Stir in chopped basil and cheese before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.