• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound orecchiette
  • 35 bell peppers (red, orange, yellow in color)
  • 1 red onion, finely chopped
  • 1/2 cup olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Parmigiano Reggiano cheese, grated

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  1. Wash the peppers and chop them into small cubes. In a large skillet, heat the oil and add the onion. When golden, add the peppers and cook until they begin to turn golden. Add salt and pepper to taste.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta. Cook the pasta until al dente. Drain the pasta, retain 1 cup of the cooking water. Add the pasta to the skillet with the peppers and cook together for about a minute. Add some of the retained water if it seems dry.
  3. Serve immediately with a generous sprinkle Parmigiano Reggiano.