Cartwheels with Peppers and Onions from The Classic Pasta Cookbook by Giuliano Hazan

Ingredients

• 2 cups sweet yellow onion, thinly sliced crosswise
• 2 red peppers, peeled, cored, seeded, and cut into strips ¼-inch wide
• 1 tablespoon flat leaf Italian parsley, finely chopped
• 1 pound ruote di carro
• Salt
• 4 tablespoons extra virgin olive oil
• 1 cup canned whole peeled tomatoes with their juice, coarsely chopped
• ⅛ teaspoon crushed red pepper
• 2 yellow peppers, peeled, cored, seeded, and cut into strips ¼-inch wide