Recipe | Pappardelle with Sweet Pepper Ragu

Pappardelle with Sweet Pepper Ragu

Chef Walter Pisano, Tulio Ristorante, Seattle

from the KCTS 9 Chefs 2008 Cookbook and DVD

serves 8

1/4 cup olive oil
1 each large red, yellow and orange pepper, seeded and cut into 1/4-inch strips
1 medium red onion
1 cloves roasted garlic
3 cups nage (vegetable stock)