Pennette shrimp and peppers

Rinse the shrimp and sgusciateli preserving also heads and shells.

Wash the tomatoes and coarsely tagliuzzateli discarding the seeds.

Peel and slice the shallots and let wilt in a pan with a tablespoon of oil.

Before browned add the heads and the shells of shrimps and let them Saute lively focus for a few minutes, stirring almost continuously.

When they have browned, add tomatoes, salt and pepper and simmer with the lid, soft focus, for half an hour.

When cooked, pass the food mill fitted with everything from the finest drive.

Wash and dry the peppers, infilzatelo in a fork on the side of the shank and pass directly over the gas flame kept turning up continually until the skin is completely black and smoky.

For ease of skinning, close it in a paper bag with bread and, as soon as you will be declined, spellatelo raschiandolo with a knife.

Ripulitelo well, rubbing it with a paper towel and then open it, mondatelo from the seeds and pith, and cut into small, thin strips.

Heat a tablespoon of oil in a pan and let wilt a sliced shallot and then join the shrimp, sprinkle the pretzels and, after a minute, add the tomato paste and pepper strips.

Adjust the salt and simmer again for four or five minutes.

Cook the pasta, dress with the sauce prepared and supplemented with ground pepper and a tablespoon of chopped parsley.