Fusilli ai Peperoni con Salsa di Aceto Bianco (Pasta/Peppers with White Wine Vinegar Sauce)

Italian Pasta recipes

2 red bell peppers 2 yellow bell peppers 1 onion 3 ripe tomatoes 4 oz. white wine vinegar 1 oz. oregano 1 oz. butter 4 ounces vegetable stock 8 ounces croutons 2 ounces olive oil Salt and pepper 1/2 package (8 oz.) fusilli pasta (spirals)

Slice bell pepper into squares, julienne the onion and slice the tomatoes into quarter wedges. In a sauce pan, saute' the peppers and onion in olive oil on LOW until they are cooked through. Then add the tomatoes, oregano, salt and pepper and allow to simmer for 1 minute. Add the white wine vinegar and let it reduce. Finish by putting in the vegetable stock and butter. Cooking the pasta: Bring water to a boil in a large sauce pan with 2 ounces of salt. Add half a package of fusilli pasta and cook for 10 minutes. Drain the pasta and toss with the prepared sauce. Add the croutons and serve. Serves 4. Enjoy! -Diana

Submitted by Diana Bogue
Contributed on: Friday May 14th, 2004