Red Pepper Sauce for Pasta
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb pasta
- 3 large red bell peppers, sliced in thin rings
- fresh hot pepper, sliced in thin rings (optional)
- olive oil
- salt
- 7 large garlic cloves, sliced
- 1⁄2 cup full bodied red wine
- asiago cheese
directions
- Set water to boil for pasta.
- Put a thin layer of olive oil in a large skillet and put over medium heat.
- Add the peppers and salt to taste. Let cook for a couple of minutes.
- Add the garlic and allow to cook for about three more minutes.
- Tasty optional additions include any herb desired, any citrus juice, or a carrot (thinly sliced or grated).
- Add half of the wine and enough olive oil to cover the vegetables. Once this reaches a simmer, keep it simmering for about 10 minutes.
- Put the pasta in the water.
- Add remaining wine to the sauce and remove from heat.
- Puree the sauce in a food processor or blender. Add olive oil if it seems too thick. This is a rich sauce, so don't be shy with the oil.
- Drain pasta when done and top with sauce.
- Serve with fresh grated asiago cheese.
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RECIPE SUBMITTED BY
I work as a counselor in a group home and planning to study massage therapy next year. I have always enjoyed being a healer and nurturer and my various jobs have usually reflected this. This is also part of why I have a passion for food.
I currently live with a close friend and his partner and all of us are avid cooks with differing styles so we have a wide variety of tasty food all of the time. I have always had a passion for a full, uninhibited and adventurous life. My cooking reflects this; I always look for new ideas, techniques, cuisines, and ingredients to add to my culinary repertoire. I am a devotee of the slow food movement and use as much organic food as availability and budget allow me. I often have a membership in a CSA, although this year that will not happen because I recently moved.
Besides cooking and work, I love the outdoors, political activism, reading, live music, drum circles, and people.
I highly recommend "Vegetarian Cooking for Everyone" by Deborah Madison. I am not a vegetarian, but still find this cookbook to be a wonderful reference.