Recipe by Rachael Ray
- 4 large red field peppers (rectangular sweet peppers) or bell peppers
- 3 tbsp. olive oil
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 1 tbsp. fresh thyme leaves, chopped, or 1 tsp. dried
- 1 tsp. crushed red pepper
- 1 cup chicken or vegetable stock
- 1 lb. farro penne or whole-wheat or semolina penne
- 2 tbsp. jarred pickled hot cherry pepper brine plus 3 tbsp. finely chopped pickled hot cherry peppers
- A couple handfuls grated Pecorino Romano
- 1/3 cup (a handful) small fresh basil leaves, torn
- Toasted chopped pistachios (I like Sicilian) or sliced almonds
1. Bring a large pot of water to a boil for the pasta.
2. Over the flame on a gas stovetop or under the broiler, cook the red peppers, turning often with tongs, until charred all over [1, above], about 10 minutes. Place in a bowl and cover tightly with plastic wrap [2, above]. Let cool 15 minutes. Peel [3, above] and seed.
3. In a large skillet, heat the oil, three turns of the pan, over medium. Add the onion, garlic, thyme and crushed red pepper; season with salt. Cook, stirring often, until the onion softens, 6 to 7 minutes. Add the stock.
4. In a food processor or blender, puree the peppers and the onion mixture; return to the skillet and let simmer over medium while the pasta cooks.
5. Salt the boiling water, add the pasta and cook until 1 minute shy of al dente. Reserve half a mug of the starchy cooking water, then drain the pasta.
6. Add the pasta and cooking water to the sauce along with the cherry pepper brine. Add a handful of cheese; toss to coat the pasta. Add the chopped cherry peppers and basil; season. Serve in shallow bowls topped with the nuts and a handful of cheese.