Ed Giobbi's Sweet Red Pepper Sauce for Pasta
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, high fiber, low cholesterol, peanut free, soy free, tree nut free
Taste and Texturecheesy, garlicky, herby, hot & spicy, sweet
Type of Dishdry pasta, fresh pasta, pasta, pasta sauce
- 2 very red, unblemished sweet red peppers, about ½ pound
- 2 tablespoons olive oil
- 2 cups coarsely chopped onions
- 2 teaspoons minced garlic
- ½ teaspoon hot red pepper flakes
- 1 cup chicken stock
- Salt and freshly ground pepper to taste
- ¼ cup chopped basil
- 1 pound cooked pasta
- Grated Parmesan cheese
Cut the peppers lengthwise in half. Scrape away and discard the stems, veins and seeds. Chop the peppers coarsely. There should be about 2 cups.
Heat the oil in a large saucepan and add the peppers. Cook, stirring, about 5 minutes. Add the onions, garlic and red pepper flakes and cook, stirring, 2 minutes longer. Add the stock, salt and pepper. Cover and cook 15 minutes.
Ladle the sauce into the container of a food processor and blend thoroughly. Return the mixture to the saucepan and bring to the boil. Cook about 2 minutes and stir in the basil. Serve with 1 pound pasta cooked to the desired degree of doneness. Serve the cheese on the side.
1990 Craig Claiborne