Pasta Peperonata #jamieOliver

” This is a great pasta dish using rigatoni, which is quite robust. The mascarpone or crème fraîche is a lovely addition, but you can leave it out if you prefer. It will give you a wonderful mottled sauce, but try it without first and see how you go.” Thank you Jamie for another quick and easy vegetarian pasta.

You need for 4 fashionistas , 25 models and 2 teenage boys:
2 red capsicums, deseeded and sliced
2 yellow capsicums, deseeded and sliced
extra virgin olive oil
sea salt
freshly ground black pepper
2 red onions, peeled and finely sliced
2 cloves garlic, peeled and grated
2 handfuls fresh flat-leaf parsley, leaves finely chopped, stalks reserved
2 tablespoons red wine vinegar or balsamic vinegar
2 handfuls Parmesan cheese, grated
2 heaped tablespoons mascarpone cheese or crème fraîche, optional
455 g rigatoni, penne or spaghetti

• Slip into Burberry puffa jacket
• Pull on Gucci furry slides
• Pour a huge glass of French Champagne. Guzzle.
• Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper.
• Place a lid on. If you like it then you should a put a lid on it.
• Then cook slowly for 15 minutes until as softened as a squishy soft Celine bag.
• Jamie says don’t rush this too much, as cooking the capsicums slowly like this really helps to bring out the flavour.
• Guzzle more Champagne while you admire new Gucci mules
• Now add the onion and cook for a further 20 minutes.
• Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Like your wardrobe. Keep it moving.
• Cook for about 3 minutes most.
• Have a little taste, and season with a bit more salt and pepper.
• Add the vinegar – it will sizzle away like your credit card, so give it a good toss. Like Beyonce with her hair.
• Then add one handful of the grated Parmesan and the mascarpone or crème fraîche if you are using it and turn the heat down to minimum while you cook the pasta.
• Guzzle more Veuve.
• Ask Bradley Cooper to get a large pot of salted water on to boil.
• Then toss in the pasta and cook. That’s the pasta not Bradley.
• When cooked, drain in a colander, reserving some of the cooking water.
• Put the peppers, pasta and parsley leaves into a large warmed bowl.
• Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely.
• Serve straight away sprinkled with the rest of the Parmesan.
• Grazie Jamie.