It is difficult to find the exact origin of which Italian town inspired roasted red peppers in pasta (peperoni), but it gives the rigatoncello such a sweet, smoky but scrumptous flavor that it doesn’t seem to matter. It may be because it is not a classic Italian dish, however red peppers have been used in Italian cooking for centuries and many Italian cooks do make use of red peppers not only in their pastas but in a variety of ways .
This recipe is made with rigatoncello, a short-cut pasta that is dried straight and grooved. Rigatoncello is best when served with tomato sauce and vegetables, such as eggplant and the main ingredient in this dish, peppers.
Donna Picciocchi, Editor