Name: Conchiglie con Peperoni Verdi, Rossi e Gialli alla Panna (Shells with Green, Red, and Yellow Peppers and Cream)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: 1 cup yellow bell peppers, if available, diced into ½-inch cubes (if not available, increase the red peppers by the same amount); ½ cup freshly grated parmigiano-reggiano (Parmesan); 1 tablespoon vegetable oil; 2 tablespoons chopped parsley; ⅔ cup heavy cream; 1 cup onion chopped not too fine; 1 pound conchiglie (pasta shells); Black pepper in a grinder; 3 tablespoons butter; 1 cup green bell peppers diced into ½-inch cubes; Salt; 1 cup red bell peppers diced into ½-inch cubes

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

My Family hums happily when I produce this dish. The different colors of peppers are immediately appealing to the eye, but they are not merely decorative. The pungently herbal green pepper neatly points up the riper sweetness of the red and the mellowness of the yellow. All the peppers are diced small and cooked over a flavor base of butter and onion. When done they are bound with thoroughly reduced cream. That is all there is to this sauce.

In the unlikely event there is sauce left