Fusilli with Green and Yellow Peppers

A peperonata is a classic sauce of stewed peppers and tomatoes that is traditionally served with mixed boiled meats, and sometimes also as a side dish. I’ve found that this adaptation makes a terrific pasta sauce, too. I like using green peppers, whose tartness balances the sweetness of the yellow peppers. Although Parmigiano-Reggiano is not ordinarily used with an olive oil-based sauce, I sometimes like to add just a little for flavor.