Ingredients
- 1 lb. good-quality rigatoni
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- ¾ cup onion, chopped in ¼" dice
- ½ pound mushrooms, sliced
- 2 pounds bell peppers (about 6-8 total), in assorted colors: green, red, yellow, orange
- Salt
- Pepper
- 1 cup heavy cream
- ⅓ cup Italian parsley, chopped
- Freshly grated Parmigiano-Reggiano
About this recipe
Serves 4 The secret to this simple dish? Lots of colorful peppers.
Instructions
In a large sauté pan, heat butter and oil over medium heat. Add onion and sauté for 6-8 minutes until it starts to color. Add mushrooms, salt and pepper and cook until the liquid the mushrooms throw off has disappeared. Add peppers and cook, stirring occasionally, until they are tender. Add cream, turn up the heat and cook, stirring occasionally, until the sauce is reduced by half. Meanwhile, bring a pot of water to boil. Add salt and pasta. Cook until al dente. Drain and combine with sauce. Sprinkle with parsley and cheese and toss again. Serve immediately.
