3 Peppers

Char the skins of 1 red, 1 yellow and 1 green bell pepper over a high flame or under a broiler and cool in a closed paper bag. Rub the skin from each pepper with your fingers. Stem and seed the peppers, then dice.

Saute the peppers in 3 tablespoons olive oil for 2 minutes.

Season to taste with salt, pepper and 1/2 teaspoon hot pepper oil.

Toss with hot pasta, 1/4 cup freshly grated Parmesan cheese and 1 tablespoon chopped parsley.