Spaghetti with Sweet Red Pepper Sauce
"Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook."
photo by Tinkerbell
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 3 cloves garlic, chopped
- 1 cup chopped red onion
- 3 sweet red peppers, seeded,chopped
- 1 1⁄3 cups vegetable stock
- salt
- fresh ground pepper
- 3⁄4 lb spaghetti or 3/4 lb spaghettini
- 1⁄2 cup chpped fresh basil or 1/2 cup parsley, plus extra for garnish
- 1 large lemon, grated zest of
- freshly grated parmesan cheese
directions
- Heat oil and butter in large nonstick skillet over medium high heat.
- Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
- Add stock, salt and pepper.
- Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
- Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
- Cook pasta in large pot of boiling salted water until al dente.
- Drain well and add to sauce in skillet.
- Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
- Transfer to large serving bowl and sprinkle with lemon zest.
- Serve with cheese and pass the peppermill.
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Reviews
-
Creamy is right! Why, this was downright velvety, and a flaming orange in colour. I used water instead of stock, and omitted the lemon zest, because, er... I don't know how to zest a lemon! All the ingredients just blend in beautifully to make a flavourful, nutritious and hearty sauce. This made for a fantastic lunch today. Thanks! -
Absolutely delicious! Thank you! -
I added 3 bacon strips fried and chopped up and 6 mushrooms sliced very good..
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Delicious way to eat spaghetti! Much more flavorful that canned pasta sauces. Once pureed, you'd never really know that this wasn't a regular tomato sauce. I used my own homemade vegetable stock instead of canned. -
not only delicious, but beautiful: looks like confetti in a pot.
see 9 more reviews
Tweaks
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I don't like sweet red peppers. But I had a jar of them on hand and I had to use them up. I made this with PanNan's Pasta E Fagoli #38088 since some of the other ingredients overlapped, and so from that recipe I threw in a handful of browned, crumbled, sweet Italian sausage before the pasta. A very small handful(it was right there; how could I not?). I don't like sweet peppers but I like this recipe and I can't wait to try it again, this time with basil instead of parsley. A nice change from marinara or picatta. Thank you, Moody! Maybe I like sweet peppers... A little. -
Creamy is right! Why, this was downright velvety, and a flaming orange in colour. I used water instead of stock, and omitted the lemon zest, because, er... I don't know how to zest a lemon! All the ingredients just blend in beautifully to make a flavourful, nutritious and hearty sauce. This made for a fantastic lunch today. Thanks!
RECIPE SUBMITTED BY
Moody
USA
I live in Canada, and I work in the restaurant industry (not a chef!). Don't have a favorite cookbook, but I love these internet sites, (especially this one, where you can get the dietary info - that's cool). I'm pretty passionate about animals, and about my health, (regardless of what my beer and cigarette habit might say about me!). The majority of food I like to eat is vegetarian, if not, vegan. I am able to enjoy a good steak every now and again, however. As long as I don't have to cook it. (I hate cooking meat - makes such a mess...) I have recently had a month off - I took the time to backpack around Mexico by myself. Crazy? Nah. Well, maybe...
