1/2 cup extra virgin olive oil
1 red bell pepper, sliced lengthwise 1/2 inch thick
1 yellow pepper, sliced lengthwise 1/2 inch thick
3 cloves garlic, sliced thin
1 lg. yellow onion, cut in half, sliced thick
1 tsp. crushed red peppers
1 lb. rigatoni
salt and freshly ground pepper to taste
grated parmesan cheese
Start large pot of water to cook rigatoni. Meanwhile heat olive oil in large skillet, add garlic, peppers, onion, saute over med heat until they start to brown, about 15 to 20 minutes. When pot boils add rigatoni and cook. Drain pasta, toss in skillet with peppers and onions. Transfer to a serving dish and serve with grated cheese.
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