Ingredients:

• 3 tablespoons extra virgin olive oil
• 3 cloves garlic
• 1 medium carrot, Julienne
• 1 medium onion, chopped
• 6 Italian frying peppers, cut into strips
• 1/4 pound Italian salami, sliced thin, cut into strips 1/4 inch wide
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon dried oregano
• Freshly ground black pepper to taste
• Salt to taste (optional)
• 1/4 cup red wine
• 1 pound penne
• ½ cup pasta water
• 1/4 cup grated Parmesan cheese

Serves 4 to 6.

Cook the pasta.

In a medium skillet, heat the olive oil and saute the garlic, carrot, and onion, discard the garlic when it turns golden and add the peppers, salami, balsamic vinegar, oregano, pepper, and salt. Add wine. Cover and saute for another 15 minutes.

Meanwhile cook the pasta. Reserve ½ cup of water when draining and add to the skillet. In a large bowl, combine the pasta, pepper mixture, and cheese. Toss well and serve.

Recipe Courtesy of "The Love Chef", Francis Anthony