Spaghetti with Red and Yellow Peppers

I love eating left-overs for my lunch the next day. Some people may not like eating the same thing 2 days in a row but I love it. This is one of those recipes that I just can't wait to eat more of.  I found this recipe in Everyday Pasta by Giada de Laurentiis. I'm looking forward to lunch tomorrow. Enjoy!

"This is a mildly flavored dish; the peppers virtually melt into the sauce during the long, slow cooking. In my family this is served as a side dish for pork or lamb."

4 to 6 servings

3 large red bell peppers
3 large yellow bell peppers
1/4 cup extra virgin olive oil
4 large shallots, thinly sliced (about 3/4 to 1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dry white wine
2 cups reduced-sodium chicken broth
1 pound spaghetti
1/2 cup chopped fresh flat-leaf parsley
1/2 cup grated Parmesan cheese

Preheat the broiler. Cover a baking sheet with foil. Arrange the bell peppers on the baking sheet and broil until the skins brown and blister, turning the peppers occasionally, about 20 minutes. Enclose the peppers in a resealable plastic bag and set aside until cooled to room temperature. Peel and seed the cooled peppers and cut them into strips.

Heat the olive oil in a large, heavy saucepan over medium-low heat. Add the shallots and cook until translucent, about 3 minutes. Add the pepper strips, salt and pepper and saute for 5 minutes. Add the wine and chicken broth and continue cooking over low heat for 20 minutes, or until the peppers are very soft.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.

Add the pasta, parsley and Parmesan cheese to the pepper sauce; stir to combine and coat the pasta. Serve.