Pasta with bell peppers cream

Pasta is sometimes directly linked to the essence of being Italian, an ingredient always to be found in an Italian kitchen. During not really cold seasons of the Belpaese, also during the most winterly holidays a pasta with bell peppers cream evoke Mediterranean sceneries and hot climate, being also a good start for a low calories post holidays decadent meals.

Bell peppers
Chilli pepper
Extra virgin PDO oil

Salt

Pasta

Water
Juniper
Ginger

Oregano

Fresh onion
Wine

Wash the bell peppers and finely slice, brown the fresh onion finely chopped and a small piece of chilli pepper, juniper and ginger in the extra virgin PDO olive oil, when the oil is hot add the bell peppers, salt, soften, sprinkle with wine, evaporate the alcohol add the oreganon and lower the flame and cover. On a side boil the pasta, mince the bell peppers before well draining the pasta, dress and serve with oreganon tops.

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