Red Pepper Penne


1 lb. penne rigate

1/4 cup extra virgin olive oil

1 large Spanish onion, thinly sliced

2 large red bell peppers – cored, seeded, thinly sliced

1 tablespoons drained capers

½ tsp crushed red pepper

1/4 cup red wine vinegar

1 cup or more tomato sauce

shredded basil, fresh

oregano, dried

freshly grated cheese, Pecorino or Parmesan


Cook penne in large pot of salted boiling water and draining, reserving some liquid.


Heat olive oil til shimmering. Add onion, season with salt and pepper, and cook over moderately high heat until softened and just beginning to brown, about 5 minutes. Add the bell peppers, capers, and crushed red pepper. Cook, stirring occasionally, until peppers are softened and lightly browned in spots, about 10 minutes. Stir in the vinegar and cook until nearly evaporated, about 2 minutes. Add the tomato sauce and cook for 5 minutes.


Add the penne to the sauce, stirring til thickened for about 2 minutes. Add resevred pasta water if you want it thinner. Stir in basil. Sprinkle with cheese and serve. Very good cold, too.