Pasta peperonata

INGREDIENTS

• 2 red peppers, deseeded and sliced
• 2 yellow peppers, deseeded and sliced
• extra virgin olive oil
• sea salt
• freshly ground black pepper
• 2 red onions, peeled and finely sliced
• 2 cloves garlic, peeled and grated
• 2 handfuls fresh flat-leaf parsley, leaves finely chopped, stalks reserved
• 2 tablespoons red wine vinegar or balsamic vinegar
• 2 handfuls Parmesan cheese, grated
• 2 heaped tablespoons mascarpone cheese or crème fraîche, optional
• 455 g rigatoni, penne or spaghetti