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penne extra-virgin olive oil green bell pepper red bell pepper yellow bell pepper onion garlic black forest ham bacon tomatoes paprika salt flat leaf parsley manchego cheese
Viewed: 28 - Published at: 2 years agoIngredients
- 4 cups penne
- 1 tablespoon extra virgin olive oil
- 1 green bell pepper, cored, seeded, and cut into penne-size pieces
- 1 red bell pepper, cored, seeded, and cut into penne-size pieces
- 1 yellow bell pepper, cored, seeded, and cut into penne-size pieces
- 1 medium onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 -3 3 slices black forest ham (thin slices) or 3 slices Canadian ham (thin slices)
- 1 -2 ounce bacon (optional)
- 2 large tomatoes, finely chopped (with juices)
- 1 -3 teaspoon hot paprika
- to taste salt and black pepper, freshly ground
- 1/2 cup flat leaf parsley, chopped
- 1 1 ounce manchego cheese (optional) or 1 ounce sheep's milk cheese (optional)
Method
- Cook the penne in at least 4 quarts of rapidly boiling water until al dente, about 8 minutes.
- Drain the pasta in a colander, refresh under cold water, and drain well again.
- Heat the olive oil in a large saute pan, preferably nonstick.
- Add the peppers, onion, garlic, and prosciut to and cook over medium heat until lightly browned, about 5 minutes.
- Stir in the tomatoes, paprika, salt and pepper, and half the parsley.
- Cook until the tomatoes yield their juices and the mixture is moist and saucy, about 5 minutes.
- Stir in the penne and bring to a boil.
- Correct the seasoning, adding salt or paprika to taste. The mixture should be highly seasoned.
- Sprinkle penne with the remaining parsley.
- Grate the cheese on top, if using, and serve at once.
