Bella Italia

1 Cut the peppers into large flat pieces, and discard the seeds and membrane. Cook skin-side-up under a hot grill for 8 minutes, or until the skin is black and blistered. Remove from the heat and cover with a damp tea towel. When cool, peel away the skin and cut the pepper flesh into thin strips. 

2 Meanwhile, cook the penne rigate in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.

3 When the penne is cooking, whisk together the oil, chilli sauce and red wine vinegar, and season with salt and pepper, to taste.

4 Add the oil mixture, fresh coriander, peppers and cherry tomatoes to the pasta. Serve sprinkled with Parmigiano.

NOTE: The dish can be served warm as a main meal, or at room temperature as a salad. It makes an excellent accompaniment to chicken or barbecued meat.