Fettuccine in Creamy Capsicum (Pepper) Sauce

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: 40 mins
• 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.