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Pasta Malta “My Comfort”

Ingredients:

• 1 kg vermicelli pasta
• 2 tablespoons tomato paste
• 1 bottle or can of malt beverage
• 1 bottle of tomato ketchup
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow onion
• 1 teaspoon salt
• Sugar to taste
• Butter
• Parmigiano Reggiano cheese
• Bay leaves
• Oregano

Preparation:

1. Finely chop the vegetables and sauté them until soft and translucent. Add salt and 1 tablespoon of brown sugar.
2. Add the malt beverage, ketchup, and tomato paste. Cook over low heat for about 25 minutes, until the sauce thickens. Adjust with additional salt and sugar to taste.

For the pasta:
3. Bring water to a boil with salt and bay leaves.
4. Cook the pasta until al dente.
5. Drain using a colander and briefly rinse to reduce excess starch.

Final:
6. Melt butter and toss it with the pasta.
7. Add a small amount of the sauce to lightly coat (“paint”) the plate to serve the pasta on top.
8. Plate and serve with a generous portion of sauce on top, Parmigiano Reggiano to taste, and a sprinkle of oregano.