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Shells with Green, Red, and Yellow Peppers and Cream

Conchiglie con Peperoni Verdi, Rossi e Gialli alla Panna

May 5, 2000
Web posted at: 4:22 p.m. EDT (2022 GMT)

Serves 4 to 6 people

Ingredients:
  • 3 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 cup onion, chopped not too fine
  • 1 cup green bell peppers, diced into 1/2-inch cubes
  • 1 cup red bell peppers, diced into 1/2-inch cubes
  • 1 cup yellow bell peppers, if available, diced into 1/2-inch cubes (if not available, increase the red peppers by the same amount)
  • Salt
  • Black pepper in a grinder
  • 2/3 cup heavy cream
  • 1 pound conchiglie (pasta shells)
  • 2 tablespoons chopped parsley
  • 1/2 cup freshly grated Parmigiano-Reggiano (Parmesan)

To prepare:In a 10- to 12-inch saute pan put the butter, oil and chopped onion and turn on the heat to medium. Saute the onion until it becomes colored a pale gold.

Add all the diced peppers, turn up the heat to medium high, and cook until tender, turning them from time to time.

Add salt and generous grindings of pepper, stir well, add the cream, and turn up the heat to high. Cook until the cream is reduced by half.

Drop the pasta into a pot of abundant boiling salted water. Cook until it is barely tender but firm to the bite. 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.



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