Fresh and satisfying, our corzetti pasta with peperonata and goat cheese combines the traditionally Italian pepper-based stew (peperonata) with an intensely flavored cheese, formaggio caprino. A colorful blend of peppers and pungent cheese create a mouthwatering sauce for corzetti pasta that everyone will enjoy. If you’re not a goat cheese fan (our family loves it!), feel free to replace it with a milder formaggio, like parmigiano reggiano or pecorino.
Corzetti Pasta with Peperonata and Goat Cheese
1/2 onion, thinly sliced
2 large bell peppers (we used yellow and red bell peppers, but any kind works well in peperonata)
1 teaspoon tomato paste
Fresh basil leaves
Aged goat cheese, crumbled
Extra virgin olive oil
Salt and pepper
Heat 4 tablespoons of extra virgin olive oil in a skilled, add the thinly sliced onion and cook on medium heat for a few minutes, until translucent. Stir constantly and never leave unattended.
Add the tomato paste and the peppers, diced, and cook for 10/15 minutes, until soft. If the peperonata gets try too fast, add some water and keep cooking. When it is almost ready, add the basil leaves and season with salt and pepper.
Cook the corzetti pasta until al dente, drain and toss in the peperonata. Serve with crumbled goat cheese.