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Rigatoni Peperonata (Stewed Bell Peppers & Onions)

Rigatoni Peperonata (Stewed Bell Peppers & Onions)

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Servings: 4
Total Time: 45 minutes
Recipe by: Frankie


4 bell peppers (any mix of red, orange, green or yellow), sliced
1/4 cup olive oil
1 red onion, sliced
1 yellow onion, sliced
2 TBSP tomato paste
1 tsp dried oregano
2 medium cloves of garlic, minced
2 TBSP red wine vinegar
1/2 tsp red pepper flakes
1 lb rigatoni pasta
1/2 fresh grated parmesan cheese
salt & pepper


1. Start a large pot of salt water to boil and cook your pasta according to package directions.

2. In a dutch oven add the oil, onions, peppers and 1/2 tsp salt over medium heat. Cover and cook for 20 minutes.

3. Remove the lid and turn heat to medium-low. Stir in the tomato paste and oregano, cook 15 minutes uncovered, stirring occasionally.

4. Stir in the garlic and red wine vinegar, cook while stirring for 1 more minute.

5. Add the cooked pasta to the pepper mixture and toss to mix together. Add salt and pepper to taste.

6. Serve topped with the freshly grated parmesan.

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Rigatoni Peperonata (Stewed Bell Peppers & Onions)

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