This recipe is from the new Suma cook book (BK082) and is free with any order.
1 Put the peppers in a large frying pan with a little olive oil, season, cover and cook slowly for about 15 mins, until softened.
2 Add the onion and cook for a further 20 mins. Then add the garlic and parsley stalks and keep moving in the pan for a couple of minutes.
3 Taste, season and add balsamic vinegar and toss well. Then add one handful of grated parmesan and the crème fraîche, turn heat down to minimum while you cook pasta.
4 Cook the pasta in a large pan of water as per instructions. Drain in a colander, reserving some of the cooking water.
5 Put the peppers, pasta and parsley leaves in a large warmed bowl, toss together, add a little of the cooking water and a few glugs of olive oil. Serve immediately sprinkled with parmesan.