Rigatoni With Gypsy Peppers & Feta Cheese

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2 tablespoons extra virgin olive oil

1 large onion, coarsely sliced

2 cloves garlic, peeled

4 red Gypsy peppers or 3 red bell peppers, seeded and sliced (see recipe intro)

1 fresh jalapeno pepper, preferably red, seeded and chopped, or 1/2 teaspoon red chile flakes

-- Kosher salt

-- Freshly ground pepper to taste

1 pound rigatoni pasta or penne rigate

1/4 cup dry white or red wine

1/4 cup half-and-half

1/3 cup crumbled feta cheese

-- Chopped fresh parsley

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