Pasta Al Peperoni Di Nonno

• 7 large sweet bell peppers (different colors)
• 12 cup extra virgin olive oil (more or less depending on how much you want it)
• 34 teaspoon chili flakes
• salt and pepper
• 455 g rigatoni pasta (or penne)

1. Chop the bell peppers into 1cm thick strips remove the seeds and place into a skillet with enough oil to cover the bottom of the skillet.
2. Saute for 15 minutes with the oil over medium heat, or until the peppers are cooked but still firm.
3. Add the chili flakes, salt and pepper, and mix well.
4. Cover and allow cooking over very low heat for 15-20 minutes stirring now and then.
5. While the peppers are cooking, bring a large pot of water to boil, and add the pasta and cook until al dente.
6. Drain the pasta and add the peppers.
7. Mix up nicely and serve right away.
8. Enjoy!

sweet bell peppers, extra virgin olive oil, chili flakes, salt, rigatoni pasta

Taken from www.food.com/recipe/pasta-al-peperoni-di-nonno-123972 (may not work)