Shells with Green, Red & Yellow Peppers
By PutoPinoy on Thursday, July 12, 2007 At
Thursday, July 12, 2007
Ingredients:
In a saute pan (10 inch), put butter, oil and chopped onion and turn heat to medium. Saute until onion becomes color of pale gold. Add all diced peppers. Turn up heat to medium-high and cook until tender turning them from time to time. Add salt and generous grindings of pepper; stir well. Add cream and turn up heat to high. Cook until cream is reduced by half. Drop pasta into a pot of abundant boiling water. Cook al dente.
Drain and toss immediately in a warm bowl with the peppers and cream and all their pan juices. Sprinkle with parsley and grated cheese, toss again and serve at once. Serves 4-6 persons. If by any chance you have leftover sauce, try it on veal, scallopini or sliced chicken breast. Enjoy! Saute meat first and then add to peppers for one minute.
- 3 tbsp. butter
- 1 tbsp. vegetable oil
- 1 c. onion, chopped
- 1 c. green peppers, diced into 1/2" cubes
- 1 c. red peppers, diced into 1/2" cubes
- 1 c. yellow peppers (also diced into 1/2" cubes if not available red peppers by same amount)
- Salt
- Black pepper in grinder
- 2/3 c. heavy cream
- 1 lb. shells
- 2 tbsp. parsley
- 1/2 c. freshly grated Parmesan
In a saute pan (10 inch), put butter, oil and chopped onion and turn heat to medium. Saute until onion becomes color of pale gold. Add all diced peppers. Turn up heat to medium-high and cook until tender turning them from time to time. Add salt and generous grindings of pepper; stir well. Add cream and turn up heat to high. Cook until cream is reduced by half. Drop pasta into a pot of abundant boiling water. Cook al dente.
Drain and toss immediately in a warm bowl with the peppers and cream and all their pan juices. Sprinkle with parsley and grated cheese, toss again and serve at once. Serves 4-6 persons. If by any chance you have leftover sauce, try it on veal, scallopini or sliced chicken breast. Enjoy! Saute meat first and then add to peppers for one minute.
