Yield: 1 Servings
|3 larges||Yellow bell peppers; (about 1 1/2 pounds)|
|3 tablespoons||Olive oil|
|1½ cup||Heavy cream|
|2 mediums||Red bell peppers|
|2 mediums||Orange bell peppers|
|8||Scallions; (green part only)|
|2 cups||Freshly grated parmesan cheese; (about 6 ounces)|
Chop yellow bell peppers and onion and mince garlic. In a 3 to 4-quart heavy saucepan cook yellow peppers, onion, and garlic in 1 tablespoon oil, covered, over moderately low heat, stirring occasionally, until peppers are soft, about 30 minutes. Stir in cream. In a blender puree mixture in batches (use caution when blending hot liquids), transferring to a large bowl, and season with salt and pepper. Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before proceeding.
Thinly slice mushrooms lengthwise and cut red and orange bell peppers into ¼-inch wide strips. In a deep large heavy skillet cook mushrooms and peppers in remaining 2 tablespoons oil over moderately high heat, stirring occasionally, until peppers are softened and most of liquid is evaporated, about 8 minutes, and season with salt and pepper.
Preheat oven to 375 degrees. Fill a 6 to 7 quart kettle three fourths full with salted water and bring to a boil. Stir in ziti and cook until just tender, about 10 minutes. Reserve 1 cup pasta cooking water and drain ziti well in a colander. Rinse ziti and drain well. Thinly slice scallion greens. Into sauce stir ziti, mushroom mixture, scallion greens, 1½ cups Parmesan, reserved cooking water, and salt and pepper to taste. Spoon mixture into a 3 quart shallow baking dish and sprinkle with remaining ½ cup Parmesan. Bake ziti in middle of oven until hot and pasta begins to brown, about 20 minutes.
Yield: 8 to 10 servings
NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9039 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998