Name: Fusilli with Roasted Peppers (Fusilli ai Peperoni Arrosto)
Total time: 40 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: Salt; 3 to 4 sprigs fresh marjoram; 6 tablespoons extra virgin olive oil; ¼ cup freshly grated pecorino romano; 1 pound short or long fusilli; 2 red bell peppers; 8 to 10 sprigs fresh thyme; ½ small bunch flat-leaf Italian parsley; 2 green bell peppers

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
40 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

When I first made this pasta sauce, I knew it would become a favorite. Simple to prepare, its flavors are perfectly balanced. It is an ideal aromatic summer dish.

Ingredients

2 red bell peppers
2 green bell peppers
½ small bunch flat-leaf Italian parsley

Method

To roast the peppers, preheat a charcoal or gas grill or a broiler. Alternatively, you can simply use the open flame of a gas burner. Roast the peppers, turning as needed, until the skin is charred on all sides. The time will vary depending on the cooking method you choose. Put the hot peppers in a plastic bag and tie it shut. Let them sit for 5 minutes to allow the stea