1 onion, chopped
1/2 garlic clove, minced
3 red or yellow peppers, seeded and shredded
100 ml heavy cream
350 g Bucatini pasta
Fresh marjoram, chopped
Salt and pepper
In a saucepan, heat the oil and pour in the onion and garlic. Fry over low heat, stirring occasionally, for 10 minutes until lightly browned. Add the peppers, stir well and continue cooking for 10 minutes, until tender.
Shred everything in a food processor.
Return the mixture to the pan, incorporate the cream sauce and salt and pepper to taste. Keep it warm over low heat.
Cook pasta al dente in a pot with boiling salted water, drain and add the sauce. Reheat for 1 minutes, sprinkle in the marjoram and serve.