Fettuccine in Creamy Capsicum (Pepper) Sauce

Submitted by Rhiannon and Matt

"This is such a nice sauce. It is subtle, yet with a flavour and tang that comes from using the merest touch of hot chili. It comes from Charmaine Soloman's Complete Vegetarian Cookbook."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 onions, chopped
• 1 teaspoon garlic, crushed
• 1 small red chili pepper, chopped
• 2 tablespoons olive oil
• 1 (400 g) can tomatoes
• 1 large red capsicum (pepper)
• 2 tablespoons chopped fresh basil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon white pepper
• 250 g fettuccine pasta
• 150 ml cream

directions

1. In a medium sized, heavy based saucepan, cook the onions, garlic & chili in the olive oil over low heat until onion is translucent.
2. Add the tomatoes, capsicum & other ingredients except for the fettucine & cream.
3. Cook uncovered, stirring now & then, until reduced & thickened.
4. Put a large pan of lightly salted water on the boil & add pasta(add a small splash of oil to stop it boiling over).
5. When pasta is tender,but still firm to the bite, drain fettucine into a colander.
6. Add cream to the sauce, stir & heat through without boiling.
7. Taste & adjust seasoning, then toss the pasta in the sauce & serve.