It 'clear that I love peppers, his is a recipe Mother (As always), and for years has graced our tables. Are half sleeve, cooked truly al dente, and served with a sauce made with red peppers, Bacon, tomato, chilli which gives sprint a little and very little cream to make it creamy. A sprinkle of Parmesan cheese and is ready. This dish tastes soft, with a bit of sweet, but spicy at the same time. If you like try the peppers Mediterranean spaghetti with peppers and cheese or the gLi spaghetti with peppers.
Ingredients for 4 people:
- 350 grams of half sleeve Rustichella d'Abruzzo
- 2 large red peppers
- 2 shallots
- 160 grams of rolled Bacon
- 200 ml of tomato puree
- 100 milliliters of liquid cream
- Chili pepper as required
- salt to taste
- extra virgin olive oil as required
- 20 grams of butter
- grated Parmesan cheese as required
Wash the peppers and slice them into strips to get approximately 4 cm long sticks and very thin. Mince the shallot and FRY in a pan with 4 tablespoons of olive oil and butter, until it becomes lightly browned. Add the chillies and peppers and let them wither stirring very often: When they start to soften, Add the bacon, chopped coarsely with a knife and then Brown. Meanwhile boil the half sleeve in abundant salted water and drain them al dente keeping aside a ladle of cooking water. Dress with the sauce by adding the fresh cream and, If necessary, a little of the cooking water and stir over heat until you get a creamy sauce and. Finally, remove from the heat, stir in the Parmesan. Serve with a dusting of Parmesan.
THE PAIRING: with this dish suggest a Lazio wine, a Rosé Casale del Giglio, Albiola: is a Rosé decided with violet hues, intense bouquet, with notes of wild berries with dominance of raspberry and red fruit. In the mouth it shows great consistency with a long fruity and is perfect to accompany the slight fatness of the plate given by cream.