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| 2 Esslöffel | Consorzio roasted garlic flavored olive oi |
| 12 x ca. 30 g | mushrooms sliced |
| 3 mittel | Assorted peppers; cut into strips |
| 1 x ca. 450 g | Rigatoni pasta |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper ground |
| 1/2 Tasse | Freshly grated Romano cheese |
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1. Heat oil in 12-inch skillet over medium-high heat. Add mushrooms and peppers; cook 5 minutes.
2. Meanwhile, start to cook pasta according to package directions,
3. Stir in salt and pepper into vegetables. Reduce heat to medium-low and cook, stirring occasionally, 10 minutes until vegetables are tender.
4. Drain pasta; reserve 3/4 cup pasta water. Add pasta water to skillet with vegetables; bring to boil, scraping bottom to loosen browned bits. Combine sauce with pasta in large serving bowl; toss with half the Romano. Sprinkle top with remaining cheese. Serve immediately.
* Available from Napa Valley Kitchens, 800-288-1089.
dish-but regular or extra-virgin olive oil work well too.
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