Pennette with bull’s horn peppers
difficulty
ingredients
- 550 g Jolife red bull’s horn pepper
- 200 ml Piccadilly tomato passata
- 4 anchovy fillets in oil
- 400 g penne rigate pasta
- 1 onion
- Salt and pepper
- Olive oil
preparation
Rinse the bell peppers, pat dry with a clean towel, remove the filaments and seeds, and cut into thin strips. Coarsely chop the anchovy fillets. Finely chop the onion and sauté in a frying pan with the oil over very low heat until wilted, then stir in the chopped anchovies until dissolved and add the bell pepper strips. Cook for 15 minutes over low heat, stirring occasionally, season with salt and pepper, cover and continue cooking for 15 more minutes over low heat.
Add the tomato passata (see “Piccadilly tomato sauce” recipe) and cook over medium heat for 10 more minutes. Adjust the seasoning if necessary, turn off the heat and add the torn basil leaves and chopped parsley. Meanwhile bring water to a boil in a large pan, add the salt and cook the penne according to the instructions on the package. Drain the pasta while still al dente and transfer to the frying pan with the pepper sauce. Stir over high heat for a few minutes, until all ingredients are well combined, and serve.