Top Review by JennyMidget
I'm not sure if perhaps this one slipped under people's radars as the 0 cooking and prep time exclude it from searches - but it's a lovely little recipe, definitely a keeper. Tons of veggies but brightly coloured ones to make sure kids get their vitamins in an appealing way. I put in extra bacon (house full of boys!) and used spiral pasta as I had only that on hand. Gem of a recipe!
- 4 cups penne
- 1 tablespoon extra virgin olive oil
- 1 green bell pepper, cored, seeded, and cut into penne-size pieces
- 1 red bell pepper, cored, seeded, and cut into penne-size pieces
- 1 yellow bell pepper, cored, seeded, and cut into penne-size pieces
- 1 medium onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 -3 slices prosciutto (thin slices) or 3 slices black forest ham (thin slices) or 3 slices Canadian ham (thin slices)
- 1 -2 ounce bacon (optional)
- 2 large tomatoes, finely chopped (with juices)
- 1 -3 teaspoon hot paprika
- to taste salt and black pepper, freshly ground
- 1⁄2 cup flat leaf parsley, chopped
- 1 ounce feta (optional) or 1 ounce manchego cheese (optional) or 1 ounce sheep's milk cheese (optional)
Directions See How It's Made
- Cook the penne in at least 4 quarts of rapidly boiling water until al dente, about 8 minutes.
- Drain the pasta in a colander, refresh under cold water, and drain well again.
- Heat the olive oil in a large saute pan, preferably nonstick.
- Add the peppers, onion, garlic, and prosciut to and cook over medium heat until lightly browned, about 5 minutes.
- Stir in the tomatoes, paprika, salt and pepper, and half the parsley.
- Cook until the tomatoes yield their juices and the mixture is moist and saucy, about 5 minutes.
- Stir in the penne and bring to a boil.
- Correct the seasoning, adding salt or paprika to taste. The mixture should be highly seasoned.
- Sprinkle penne with the remaining parsley.
- Grate the cheese on top, if using, and serve at once.