Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook the penne in at least 4 quarts of rapidly boiling water until al dente, about 8 minutes. drain the pasta in a colander, refresh under cold water, and drain well again. heat the olive oil in a large saute pan, preferably nonstick. add the peppers, onion, garlic, and prosciut to and cook over medium heat until lightly browned, about 5 minutes. stir in the tomatoes, paprika, salt and pepper, and half the parsley. cook until the tomatoes yield their juices and the mixture is moist and saucy, about 5 minutes. stir in the penne and bring to a boil. correct the seasoning, adding salt or paprika to taste. the mixture should be highly seasoned. sprinkle penne with the remaining parsley. grate the cheese on top, if using, and serve at once.

Target recipe: heat the olive oil in a large, heavy-based, non-stick saucepan. add the onions and cook gently, stirring often, for 10 minutes. add the chopped green peppers to the onion, mixing well. cover the pan and cook gently, stirring now and then, for 10 minutes. add the tomatoes, garlic, bay and thyme. season with sugar, cayenne pepper, salt and freshly ground pepper. cover the pan and cook gently, stirring now and then, for 25 minutes. mix the beaten egg into the pepper mixture. cook uncovered for 5 minutes, stirring often. serve the piperade at once garnished with bayonne ham.