Spaghetti with three-colored peppers
The sauce can be made in advance, but be sure to heat it and adjust the moisture content before using.
Thin spaghettini is recommended for this dish.
Thin spaghettini is recommended for this dish.
How to make it
1
Cut the peppers and paprika into 2cm cubes, and the onions and bacon into 1cm cubes
2
Heat A over low heat and fry the bacon until the garlic becomes fragrant. Once the surface is cooked through, add the vegetables from [1] and fry slowly over low heat for about 30 minutes
3
Add the tomato sauce and simmer for a further 10-15 minutes
4
Bring a pot of water to a boil, add salt, and boil the spaghettini until slightly al dente (with a little core still remaining in the center). (Guideline: about 1-2 minutes before the recommended cooking time.)
5
Add the boiled spaghettini and [B] to [3], mix well, and serve on a plate
6
Finish by sprinkling with parsley and Parmesan cheese
Materials1 person
-
- green pepper
- 90g (2-3 pieces)
-
- bell peppers Red and yellow
- 180g each (about 1/2 piece)
-
- Onion
- 140g (approx. 1/2 pieces)
-
- bacon
- 100g
-
[A]
-
Ardoino
Extra Virgin Olive - 3 tablespoons
-
Ardoino
-
- minced garlic
- 1 tablespoon
-
- Red chili pepper
- 1 bottle
-
- Tomato sauce
- 250g
-
[Boil spaghetti]
- Spaghetti Nidi Czech No. 11
- 160g
-
- Boiled water
- 3000ml
-
- Salt *1% salt content relative to water
- 30g
-
[B]
- Parmesan cheese
- 10g
-
-
Ardoino
Extra Virgin Olive
- 1 tablespoon
-
Ardoino
-
- parsley Chopped
- 1 tablespoon
-
- Parsley for garnish, finely chopped
- Appropriate amount
-
- Parmesan cheese For finishing with
- Appropriate amount
[PR]
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