Every time I name this sauce I smile as in Italian it is Salsa ai peperoni, two words which may be confusing but in Italian Salsa is sauce and Peperoni is bell peppers/capsicum.

If you like this kind of peppers you ‘ll enjoy this sauce and you can use green, yellow,red and even orange bell peppers:Just remember that the orange ones are a little sweeter than the others.

Peppers can be very ripe, even with some damage on a side (no waste, please).If they are riper it will take less time to cook them.

Bell peppers/capsicum, yellow and red and 1 clove of garlic


300g =3 bell peppers /capsicum (red, green, yellow)

1  small onion  

1 clove of Garlic

220g=1 cup  peeled tomatoes or tomato puree or crushed tomato


1 tsp. red grape wine Vinegar

2 tbsp. EVOO

Salt  and pepper

Cut the  peppers into strips

Slice the onion and chop the garlic

Gently fry the onion and the garlic in the oil 

Add the peppers,  and the black pepper

Cook for 15 minutes

In case you sliced the peppers too large, cut them with the scissors when they are cooking and a little softer.

Add the tomato.

Stir and cook for about 20 minutes 

Add a spoonful of  vinegar

Cook the pasta and serve it with this sauce, sprinkling chopped parsley on top

Suggestions : Cut up 5 anchovy  fillets and add  them to the sauce  just before you finish cooking it.

This sauce is fantastic for a pasta dish, but it’s so good also served by itself or on a slice of bread.Buon appetito!