Italian-born Cristina Ceccatelli Cook's simple European food, served at her Sun Valley, Idaho, restaurant, is now celebrated in the cookbook ''Cristina's of Sun Valley." This penne is among her specialties.
|8||bell peppers (red, yellow, and orange)|
|Olive oil (for sprinkling)|
|1/4||cup olive oil|
|2||cloves garlic, finely chopped|
|1/4||cup chopped fresh oregano|
|1/4||cup chopped fresh Italian parsley|
|2||tablespoons chopped fresh basil|
|1/2||cup white wine|
|Salt and black pepper, to taste|
|2||cups grated Parmesan cheese|
|Pinch of crushed red pepper|
2. In a large skillet, heat the oil and cook the garlic, roasted peppers, oregano, parsley, basil, and wine for 3 minutes.
3. Meanwhile, cook the penne in plenty of boiling, salted water for 8 minutes or until tender. Remove 1/2 cup of pasta cooking water. Drain the pasta and return it to the pot. Add the pepper sauce and enough cooking water to moisten them. Cook for 2 minutes.
4. Transfer to a bowl. Toss with olive oil, Parmesan, red pepper, salt, and black pepper.