Bucatini With Pepper Sauce

Preparation:

Preparation: Peel and wash the peppers, dry them and cut them into large strips. Chop a small onion with half a clove of garlic and fry them in two tablespoons of oil. Just brown, add the peppers, stir and cook until tender. Blend them, add the cream, adjust salt and pepper after making sure that the mixture is not already spicy. Cook the bucatini in plenty of salted water, drain them al dente and pour them into the pan with the sauce. Leave them to flavor for a minute over a very low flame, perfume with a little chopped fresh marjoram and serve immediately piping hot. Accompanying wines: Collio Sauvignon DOC, Orvieto DOC, Ramingallo IGT Di Sicilia.