CLASSIC pasta pappardelle with bell peppers and pancetta
         

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A pappardelle presentation slightly different -- not the usual heavy meat sauce version. Also very colorful!

for the sauce:

  • two cloves garlic, peeled and chopped
  • one onion finely chopped
  • one stalk celery, finely chopped
  • one carrot, finely chopped
  • one-quarter cup extra virgin olive oil
  • one and one-quarter cups finely chopped pancetta
  • one pound yellow bell peepers, seeded and cut into thin strips
  • salt and freshly ground pepper
  • two tablespoons butter
  • one-half cup freshly grated parmesan
  • three tablespoons fresh parsley, chopped

for the pasta:

Over medium heat, add the oil and the garlic. Thirty seconds later add the onion, celery and carrot. Cook for five minutes. Add the pancetta and saute until almost crisp, for about five minutes. Add the bell peppers and continue to cook, covered, for about ten minutes, over low-medium heat, until soft. Add salt and freshly ground pepper, stir and set aside.

Get five quarts of water  up to a boil.  Add two tablespoons of salt. Add the pasta. Cook until al dente. Reserve one cup of liquid. Then drain well.

Re-heat the sauce if necessary; add the pappardelle to the sauce and stir.  Add the parmesan and the extra tablespoon of butter. Stir thoroughly. (Add some of the reserved liquid if necessary to keep moist). Cover. Turn heat to high for one minute. Serve, adding the chopped parsley as garnish.

 


 

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