A first course almost on the fly:
fusilli with peppers

At the bottom of a dish that is very reminiscent of a typical dish of the cuisine of recovery: the pasta with peppers sauce (Advanced ...).

In this case, however, with the peppers browned at the moment and left still slightly crisp.
The result is a very tasty first course!

It does not take long to prepare it: a few steps and go.

At the moment I will only present this preparation without giving details.
A nod only for ingredients and preparation.

Ingredients:

Preparation:

While the water for the dough warms, is browning the thin sliced ​​onion in a little 'oil and, soon softens, it is added the pepper, cut into strips.

As soon as it is seared and seasoned with a slightly lively fire, add the tomato sauce and add salt and pepper to lengthen it with a little water.

Meanwhile, it throws the dough.

Complete the rest of the ingredients (also the garlic, finely chopped, should be added now: it must be flavored and cooked but absolutely not browned) and, since there is already the paprika, the pepper is purely optional:
for those who just can not give up a marked spicy!

Continue cooking over medium heat and, as soon as the pasta is ready, add it to the pan and continue cooking over high heat for a couple of minutes; continuing to mix.

The pasta is distributed in the dishes and is seasoned with a good sprinkling of pecorino romano:
never hurts ...

Buon appetito!

ADVICES AND NOTES:

• I promise to detail this recipe as soon as possible: I just have to find the time to take a good picture of all the steps:
  in reality it takes more time to tell and photograph it than to prepare it.
  That's why I have not succeeded yet!
• Even if I do not do vegan cooking ... this preparation is an excellent solution for a vegan first course.