Ingredients
- 1 Tblsp. Olive Oil
- 3/4 Cup Sliced Green Bell Peppers
- 3/4 Cup Sliced Red Bell Peppers
- 3/4 Cup Sliced Onions
- 4 Cloves Garlic Sliced
- 2 Ounces Peppered Salami Sliced into strips
- 6 Ounces Spinach Fettuccine
- 1/2 Cup Cream
- 1/2 Cup Milk
- 4 Tblsp. Grated Pecorino Romano cheese Divided
Servings:
Instructions
- Cook the pasta in salted boiling water 1 minute less than package directions. While the pasta cooks, prepare the sauce.
- Heat the olive oil in a large skillet over medium heat. Add the onions and peppers and cook for 7 – 8 minutes, until the onions are golden and the peppers are soft.
- Add the salami and the garlic and cook another 3 – 4 minutes.
- Pour in the milk and cream and simmer for 5 minutes or so until the sauce thickens slightly. Stir in 2 tablespoons of the cheese and continue to cook until the cheese melts.
- Drain the pasta and add it to the skillet. Toss to coat and cook for a minute or two more.
- Divide the goodness into two pasta bowls. Sprinkle one tablespoon of the cheese on each bowl and serve.
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