Pasta With Italian Peppers

1. 1

   Cook the pasta until al dente.

2. 2

   Rub peppers with a little olive

3. 3

   oil and roast in 425 oven until skins are slightly charred. Peel when cool, discard seeds, slice thinly.

4. 4

   Put 1/4 cup of the olive oil in a skillet and lightly saute the peppers with salt to taste. Add the chicken broth and pepper and cook gently for about 10 minutes.

5. 5

   Add the cooked pasta to the broth mixture and drizzle on the rest of the olive oil.

6. 6

   Spoon the pasta, peppers, and a ladle of broth into bowls.

7. 7

   Shave parmesan on top of each serving and another crack of pepper. Serve hot with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.