This was a classic “need to use what is in the fridge” recipe of necessity. Very tasty and very simple.
You’ll need x2 red peppers, 1/2 red onion, x2 garlic cloves, fresh oregano, some white wine, 28 oz can of crushed tomatoes, tomato paste, 2 Tbs tomato paste, heavy cream, penne and some olive oil.
Start by sautéing in about 2 Tbs olive oil 1/2 red onion, chopped, with x2 garlic cloves, finely chopped as well over high heat. Stir quickly so it doesn’t burn, but cook about 2 mins until just soft. Add x2 red peppers, chopped into short strips. Toss with cooked onion and garlic over high heat about 2 minutes to coat and brown slightly. Add about a cup of white wine and 2 Tbs fresh oregano leaves and turn down the heat. Let this simmer until the wine has evaporated, about 5-8 mins.
Meanwhile start the penne in salted boiling water. Cook al dente about 10-11 mins.
Once the wine has evaporated, add in the crushed tomatoes and about 1/2-3/4 cup heavy cream. Season with S&P to taste. Cook until thickened, about 10 mins.
Serve sauce over pasta in a large serving bowl with shaved parmesan cheese on the side.