|RIGATONI AI PEPPERONCINI|
|Three pepper sauce||Serves 4 as a main course|
One of those dishes that is prepared with everyone sat round the kitchen table drinking a good
bottle of Valpolicella, eaten with gusto and finished off with a good shot of Grappa and a
Thanks to Rebecca Pepler for this winter warmer - Aaron
Roughly chop onion, crush garlic cloves and fry gently in olive oil, until transparent. Add chopped tomatoes and mix well. Add a squirt of tomatoe purée, 2 desert spoons of Worcestershire sauce and season well with herbs, salt and pepper. Pour in about 1/3 bottle of red wine and bring to boil. Leave to simmer gently, stirring occasionally.
Meanwhile, chop the peppers into roughly 1cm squares and the olives into similar size pieces and and add to the sauce. Stir well and leave to simmer until the sauce has reduced down.
Cook the pasta in plenty of boiling salted water until al dente, then drain the pasta and transfer to a heated serving dish. Serve with lots of sauce and grated parmesan cheese.