Carrapipana

The other day, Antonello came home with a large tray of tomatoes for making sauce. He also picked up a few peppers from the same road side vendor. Adding a few onions into the mix, I was ready for a large production of fresh Carrapipana!

Carrapipana

Depending on what you have around the house, you can be the judge on the quantities... I just happened to have three nice size peppers.

3 Large peppers
1,600 grams of tomatoes

550 grams of onions
Salt

small package of cooking cream, panna

In a large pan with a very small amount of water, layer in all the vegetables.

Leave the pot to simmer on a low flame. Once everything has cooked down, transfer the mixture to a vegetable mill and make a smooth sauce.
I then placed the extra sauce in jars to save for another day. When you're ready for something light and simple, just add some salt.

However, Carrapipana goes one extra step beyond that. The addition of rich cream makes this sauce heavenly. Once the sauce has cooked down and all the extra water has evaporated, add the cream and watch this mixture transform. I served this with thick al dente spiral pasta and the rich sauce adhered to every twist and turn... Yummy!