Spaghetti with Sweet Red Pepper Sauce

Spaghetti with Sweet Red Pepper Sauce created by Tinkerbell

Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook.

Ready In:
40mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Moody
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@Moody
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"Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook."
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  1. TerryF1
    Absolutely delicious! Thank you!
    Reply
  2. Candy D.
    I added 3 bacon strips fried and chopped up and 6 mushrooms sliced very good..
    Reply
  3. chakramspice
    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.
    Reply
  4. diggroweatdance
    not only delicious, but beautiful: looks like confetti in a pot.
    Reply
  5. SuzieQutie
    This was an interesting change from the traditional tomato sauce. And it was so easy to make! My BF had doubts about this as I was making it as he saw the big chunks of red peppers and tried to convince me to put some tomatoes in the sauce. It has a very sweet and velvety taste. I used chicken stock as that is what I had on hand and added mushrooms and mild italian sausage. I'm not sure about the lemon zest but perhaps it would have been better with chicken. I'd make this sauce again for sure. Thanks for posting!
    Reply
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