4 bell peppers (any mix of red, orange, green, or yellow), thinly sliced
1 medium red onion, thinly sliced
1 medium yellow onion, thinly sliced
2 roma tomatoes, diced
salt & freshly ground black pepper
3 medium garlic cloves, minced
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 TBSP red wine vinegar
1 pound rigatoni pasta
freshly grated Parmesan cheese for serving
DIRECTIONS
Heat the oil in a dutch oven over medium heat.
Add the bell peppers, onions, tomatoes, 1/2 tsp salt, and 1/8 tsp black pepper then place the lid on the dutch oven and cook, stirring occasionally, for about 15 minutes.
Remove the lid and reduce the heat to medium-low then stir in the garlic, oregano, crushed red pepper flakes, and red wine vinegar.
Simmer over medium-low heat, stirring occasionally, while you cook your pasta.
Bring a large pot of salted water to a boil and cook your pasta according to package directions.
Drain the cooked pasta then gently stir it in with the vegetables.
Season with salt & pepper to taste then serve with freshly grated Parmesan cheese.
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