This luscious pasta celebrates summer with long strands of linguine tangled in sweet, jammy Jimmy Nardello peppers and onions.
Contains: milk, wheat.
What You Get
Jimmy Nardello peppers
Grated Parmesan cheese
What You'll Need
Salt and freshly ground pepper
Chile flakes (optional)
Bring a large pot of salted water to a boil. Add about half of the pasta and cook until al dente, about 10 minutes or 1 minute less than the package instructions. Drain the pasta, reserving ¼ cup of the pasta water.
Meanwhile, seed and slice the peppers. Slice half of the onion, reserving the rest for another use. Slice 4 garlic cloves. Pick the oregano leaves and coarsely chop; discard the stems.
Warm 2 tablespoons olive oil in a large skillet over medium heat. Add the peppers, onions, garlic, and 1 tablespoon oregano leaves. Season with salt and pepper. Cook, stirring occasionally, until very soft and starting to brown, 10 minutes.
Add the pasta to the skillet, along with the reserved pasta water, and ¾ cup cream. Toss over medium heat until the sauce thickens slightly, 2 minutes. Stir in half of the Parmesan (about ¼ cup). Season to taste with salt and pepper.
Heap the pasta onto plates, sprinkle with the remaining Parmesan and some chile flakes, if you want some heat. Garnish with the remaining oregano leaves, and serve warm.