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Penne Rigate alla diavola
- Preparation Time: 32 min.
- Cooking time: 12 min.
- Servings: 4
- Difficulty: Low
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.
- 400 g Penne Rigate
- 1 large red pepper
- 1 large green pepper
- 1 large yellow pepper
- 1/3 cup olive oil
- 2 tbsp sweet chilli sauce
- 1 tbsp red wine vinegar
- 1/3 cup chopped fresh coriander
- 200 g cherry tomatoes, halved
- freshly grated Parmigiano Reggiano, for serving
- Protein 20 g
- Fat 25 g
- Carbohydrate 95 g
- Dietary Fibre 10 g
- Cholesterol 5 mg