Categories: pasta

Ingredients

• 3 quarts water
• 1 1/2 Tbsp. salt, plus extra to taste
• 1 lb. yellow bell peppers, halved and seeded
• 3 Tbsp. extra-virgin olive oil
• 1 stalk celery, chopped fine
• 1 large onion, chopped fine
• 1small carrot, chopped fine
• 3 oz. pancetta, cubed
• 1 cup canned or homemade beef broth
• or water, or more as needed
• 2 Tbsp. chopped fresh Italian parsley
• Fresh ground black pepper, to taste
• 1/2 lb. penne
• 4 Tbsp. freshly grated pecorino Romano
• cheese

Directions

1. Bring the water to a boil in a large pot and add the 1 1/2 Tbsp. of salt.
2. Preheat the broiler.
3. Place the pepper, skin side up, 2 to 3 inches from the heat, and watch them carefully. When the skin blackens, turn them over to blacken on the other side. it will take about 10 minutes. Remove the peppers and place them in a plastic bag for 15 minutes, then peel off the skin and chop them.
4. In a large, heavy saucepan, place the olive oil, the chopped celery, the onion, carrot and pancetta. Stir to mix well and heat over medium until the vegetables start to color, 15 to 20 minutes.
5. Add the chopped peppers and half the broth to the vegetable mixture and stir. Keep adding broth as the mixture dries out ( you might need more than a cup). It should be slightly soupy, like thick vegetable stew. Then add the chopped parsley and salt and pepper to taste.
6. Add the penne to the boiling water. When it is very al dente, drain, add it to the peppers, and cook for another 5 minutes. Mix in the pecorino and serve.

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