3 large red bell peppers (or 1 cup cut in strips from a jar)
3 large yellow peppers (or 1 cup cut in strips from a jar)
¼ cup extra virgin olive oil
4 large shallots, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup dry white wine
2 cups pareve chicken stock or vegetable stock
1 pound spaghetti
½ cup Italian parsley, chopped
½ cup grated Parmesan cheese
2 salmon fillets, cooked and cut into chunks (optional)
To cook salmon, lightly season salmon with salt and pepper, drizzle with olive oil and cook in a 400-degree oven for 15-18 minutes.
Preheat the broiler. Cover a heavy baking sheet wit foil. Arrange the bell peppers on the baking sheet and broil until the skins brown and blister, about 20 minutes. Enclose the peppers in a resealable plastic bag and set aside until cooled to room temperature. Peel and see the cooled peppers and cut them into strips.
Heat the oil in a saucepan. Add the shallots and cook about 3 minutes. Add the pepper strips, salt and pepper and sauté for 5 minute. Add the wine and broth and cook over low heat for 20 minutes or until the peppers are very soft.
Bring a large pot of water to a boil. Salt the water and add the pasta and cook until tender about 8-10 minutes. Drain.
Add the pasta, parsley, salmon, and cheese to the pepper sauce. Stir to combine and serve.