Wash and clean the onion and bell pepper, removing the seeds and internal membranes from the latter. Wash the parsley leaves, pat them dry and coarsely chop them with the onion and pepper. Sauté this chopped mixture in a heavy-bottomed frying pan, in which you have slightly heated the olive oil and chill peppers, broken into small pieces. When everything has browned, add the peeled tomatoes and salt. Stir, cook for 5 minutes, and then squash the tomatoes with the tip of a wooden spoon or a fork; continue cooking for 15-20 minutes, until you have a creamy sauce.
To use it to dress pasta: cook the pasta in salted water; strain when “al dente” and toss in the frying pan with the hot sauce for a couple of minutes. Stir to amalgamate everything and then serve the delicious, spicy first course immediately, with a sprinkling of chopped parsley… and, maybe, a good bottle of red wine! Buon appetito!!