Local peppers can still be had. Look for Quebec peppers at the box-super-markets (not the corporeal ones that say Tabarnac, rather, the green and red vegetable variety-known in French as poivron) This recipe is simple and fast, just like this article. I should also mention that there's a lot of bacon in this dish-now I got your attention.
Pasta With Bacon And Peppers
Serves 4 to 6
Ingredients:
3 tbsp olive oil
6 Bell peppers, diced (any color will do, I like to mix red and green)
Half a pack of bacon, chopped (Buy the low sodium variety)
3/4 cup white wine (chicken stock will work too.)
Salt and pepper, to taste
Chili flakes, to taste
Freshly grated Parmesan cheese
450g to 500g Pasta, long or short it's up to you.
Directions:
Add the olive oil to a large, heavy bottom sauce pan set over medium heat. Add the diced peppers to the pan, give the pan a shake.
Sprinkling the chopped bacon evenly over the diced peppers-DO NOT STIR.
Cook for 8 to 10 minutes without stirring. (The lack of stirring action will allow the peppers to properly brown, while at the same time allowing for an even fond to form on the bottom of the pan; also, the heat will cause the bacon fat to drip in and around the diced peppers, which will confit the peppers.) Season with salt, pepper and chili flakes. At this point, start cooking the pasta. Your (salted) water should already be boiling, add the pasta to the water and cook until al dente.
After about 10 minutes of not stirring, give the ingredients a stir and continue to cook until bacon is golden but not crispy. Add the wine or chicken stock, turn the heat to high and using a wooden spoon, scrape the caramelized brown bits (see picture above) that have formed on the bottom of the pan until dissolved and liquid is reduced by half, at this point, shut the heat off. Add the cooked pasta to the pan and stir well. Serve immediately with some freshly grated Parmesan.
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