Peperonata is one of my favorite pasta sauce/party side offered together with some bread. The version here is a great quick way to get a delicious versatile side. However my Italian roots oblige me to point out that if you want to get the full sweetness of the peppers and avoid the peel strands going around you should sear them and then peel them before mixing them in the sauce .
I'm not sure whereabouts you live but could it possibly be a difference in the quality of the produce? I'm not quite sure. But in my experience the peels have never been an issue. More on this dish here from my Regional Italian Food column: https://food52.com/blog/13495-this-5-ingredient-summer-stew-from-puglia-gets-better-with-timeCould be that this is something regional, I learned this from my Sicilian grandma.
Now throw a boquerone on top of that and you've got a summertime smash hit.
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