Post by marshabar1 on Apr 18, 2011 19:59:32 GMT -5
This pasta is really cool because you cook it all together in one large covered skillet. Everyone LOVES it, every time. I add bnls/sknls chicken breasts (cut in half if large) right along with everything else sometimes.
THREE PEPPER PASTA
12 ounces penne or rigatoni pasta 1/2 ts. rosemary leaves (dried, crumbled) Or 1 ts fresh 6 ounces thinly sliced pepperoni 1/2 cup small pepperoncini (about 17) 1 7 oz. jar roasted red peppers, drained, coarsely chopped 3 1/2 cups boiling water 1 cup half and half 1/2 cup grated parmesan cheese (the kind in the green can)
Place the pasta in a large skillet. Sprinkle on rosemary. Layer on the three peppers.
Pour the boiling water over contents. Cover and bring to full boil. Cook the mixture briskly over med-high heat for 10 minutes or until pasta is al dente.
Stir in half and half and parm. (I have used fresh parm but this recipe really is better with the cheap stuff in the shaker can.) Heat gently. Serve immediately.