Garganelli pasta alla Zingara

The bell peppers

1. Wash the peppers and cook them in a hot oven (180°) in an oven dish with a little water on the bottom until they soften and the skin is easy to remove. Seal them in a bag (I used a freezer bag) and let them cool, then peel them, clean them, remove the seeds and cut into cubes or julienne, Put the peppers in a bowl, adding a tablespoon of olive oil, salt and pepper, mix and keep aside (marinate for about 30 minutes)

The sauce

1. Blanch the tomatoes in boiling water for a minute, then peel them, remove the seeds and cut them into cubes.
2. Peel the onion and finely chop it. Cut the pancetta into cubes or lardons  (if it isn't already cut).
3. Heat 2-3 tablespoons of olive oil in a large skillet, add the onion, cook it for a few moments until it starts to soften, then add the pancetta and cook for a few minutes more. Add the tomatoes and simmer the sauce covered for 10-15 minutes over a low heat.

The pasta

1. In the meantime put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

The mushrooms

1. Clean the mushrooms and cut them into slices. Peel the garlic and crush it. Clean the shallot, chop it finely, then fry it with the garlic in a pan with 1 tablespoon of olive oil until it softens then add the mushrooms. Cook for a few minutes, until the liquid dries out. Remove the garlic before mixing the mushrooms with the rest of the sauce.

Finish the sauce

1. Add the marinated peppers and cooked mushrooms to the tomato sauce. Then the cream, season with salt and pepper, stir and leave to flavour for a minute or two more.

Cook the pasta and finish the dish

1. Cook the pasta al dente according to the instructions on the packet, save a cup of the cooking water and drain. Add the pasta to the sauce, mix well and sauté for two minutes. If the sauce seems dry add some of the pasta cooking water. Serve sprinkled with a little pepper and chopped parsley.