Peppered pasta
Pasta and macaroni
Italian cuisine
This is my adaption of a recipe, "Semolina Spaghetti with Peppers and Mushrooms" from "Country Gourmet Cookbook" by Sherrill and Gil Roth, copyright 1981, Workmen Publishing. (This is a most under-appreciated cookbook.) The original is made with fresh pasta; my variation with dried pasta that is undercooked, and some of the pasta water is added to the vegetables to create a sauce to finish cooking the pasta.
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