Cleanse the peppers removing seeds and stems and slice the flesh into thin strips.
Grill 3 strips of peppers and leave the others raw.
Wash and dice the tomatoes. In a pan let brown the chopped onion in 3 � 4 tablespoons extra virgin olive oil stir in parsley, tomatoes and ½ chopped chilly pepper. Add the grilled peppers and cook for 15 minutes.
Add salt and the pasta to the boiling water; drain still slightly firm and transfer it to the pan with the peppers sauce and cook on a moderate flame for 3-4 minutes, stirring constantly to mix the pasta into the sauce.
Season with grated pecorino cheese and diced raw peppers.
