Penne with Roasted Peppers & Vermouth

Course Main Dishes

Ingredients in this Recipe

1 lb. dried penne
1/4 lb. ricotta salata or feta cheese, grated or finely crumbled
2 Tbs. unsalted butter
3 Tbs. extra virgin olive oil, plus more for drizzling
6 bell peppers, preferably a mixture of red, yellow and orange, roasted, peeled and cut into long, narrow strips (see related tip at left)
About 12 fresh basil leaves, cut into julienne, plus sprigs for garnish
About 8 green onions, white and light green portions, thinly sliced
Freshly grated nutmeg, to taste
Salt and freshly ground pepper, to taste

See Full Recipe at Williams-Sonoma