Sweet & Sour Peppers & Penne

Sweet & Sour Peppers & Penne
  • 4Servings


  • Salt and pepper
  • 1 pound penne rigate
  • 1/4 cup EVOO
  • 6 flat anchovy fillets
  • 1 fresno chile pepper, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 bell peppers (preferably red and yellow)--quartered, seeded and thinly sliced
  • 1 cubanelle pepper, seeded and thinly sliced
  • 1 tablespoon finely chopped fresh oregano or marjoram
  • 1/4 cup red or white wine vinegar
  • 2 teaspoons sugar
  • 1/4 cup chopped flat-leaf parsley, for garnishing


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the cooking water.

While the pasta is working, in a large skillet, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the anchovies to melt, then stir in the hcile and garlic for 2 minutes. Add the bell peppers and cubanelle pepper and season with the oregano (or marjoram). Cook until softened, about 15 minutes. Stir in the vinegar and sugar and cook to evaporate; season with salt and pepper. Lower the heat to low.

Toss the pasta with the sauce and reserved pasta cooking water. Top with the parsley.