1 tablespoon olive oil
1 cup onions -- chopped not too fine
1 cup green pepper -- cut in 1/2" pieces
1 cup red pepper -- cut in 1/2" pieces
1 cup yellow pepper -- cut in 1/2" pieces
2/3 cup heavy cream
1 pound pasta shells
2 tablespoons parsley -- chopped
1/2 cup parmesan cheese -- freshly grated
In a 10 to 12 inch skillet heat the butter, oil,
and chopped onion. Saute onion until it becomes a pale golden color.
Add the diced peppers and cook until tender, turning them from time to time.
Add salt and freshly ground pepper, stir well, add the cream, and turn up the heat. Cook until the cream is reduced by half.
Cook the pasta. Drain and toss immediately in a warm bowl with the peppers and cream and all the pan juices. Sprinkle with the parsley and grated cheese, toss again, and serve immediately.