Terlato Kitchen Spirals with Bell Peppers & Onions

Serves 6


    1 pound red and yellow bell peppers
    6 Tablespoons olive oil
    1 large red onion, thinly sliced
    2 cloves garlic, minced
    1 pinch red chili flake
    1 pound spiral pasta (Fusilli)
    1 - 24 oz. jar of Terlato Kitchen Pomodoro Sauce
    3 tablespoons parsley, chopped
    ½ cup Parmigiano Reggiano cheese, grated


      1. place peppers under a hot broiler until blackened and blistered, place in a plastic bag to cool for 5 minutes
      2. peel peppers, remove stems and seeds, and slice into thin strips
      3. heat olive oil in a large frying pan, add the onion, cook over moderate heat until softened but not brown about 5 minutes
      4. stir in garlic and red chili flake, cook 2 minutes longer, stirring
      5. cook pasta in a large saucepan until al dente, do not drain yet
      6. add peppers to onion and mix, stir in about 3 tablespoons of pasta cooking water, season with salt and pepper, stir in the parsley
      7. drain pasta well. Add Pomodoro sauce to the pan with the onions and bell peppers, turn in pasta, and add 1 or 2 tablespoons of olive oil, cook over moderate heat 3 minutes stirring continuously till pasta and sauce are well mixed
      8. serve immediately sprinkled with Parmesan cheese

        Wine Pairing

        Rutherford Hill Merlot

        Rutherford Hill Merlot