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 over, or if you’ve made more than you intend to use on the pasta, try it the following day on veal scaloppine or sliced chicken breasts. Sauté the meat in butter and vegetable oil, when nearly done add the peppers sauce, and cook for a minute more while turning the veal or chicken in the sauce.
© 1986 Marcella Hazan estate. All rights reserved.