Cut mini sweet peppers into quarters and discard seeds. Cut onion in half and then finely reduce into slices 1/2 inch large.
Pour 2 cups of olive oil into a sauce pan deep at least 4 inches. Place the pan on medium/high heat. Pour a piece of onion into the oil. When the onion starts to sizzle intensely, fry a few onions and pepper, just enough to not overlap them. Cover with a lid and deep fry until golden brown. Now, raise the vegetables with a hole ladle and place over a plate lined with a few of towel papers. When the most part of the oil is dried, pour the fried peppers and onions into a bowl and fry the rest of the onions and peppers at the same way. Save 2 tbsp of the oil used to fry and discard the rest.
Cut tin half the finger chili pepper and discard the seeds. Peel and crush the garlic. Sautè chili pepper cut and garlic into the same pan along with the oil we saved before. When the garlic is golden, add capocollo. Stir fry over medium/high heat a couple of mins, then add fried onions and peppers, and fresh oregano leaves. Cook 5 mins more over low heat, stirring occasionally, then discard chili pepper..
Brings to boil 5 qt of water into a pot. When the water is boiling, add 4.5 tbsp cooing salt and the pasta. My choice of pasta is rigatoni, but your preferred short size pasta would be great! Cook pasta until "al dente", the dry and toss with capocllo and peppers sauce.
Pour pasta into plates and complete with shredded ricotta salata cheese. Serve immediately!
Cut mini sweet peppers into quarters and discard seeds. Cut onion in half and then finely reduce into slices ½ inch large.
I love it!! I'm trying this Friday night. Thanks for the awesome recipe!
Thanks for your words John!