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Ed Giobbi's Sweet Red Pepper Sauce for Pasta

This image courtesy of Joseph DeLeo

4 servings

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, high fiber, low cholesterol, peanut free, soy free, tree nut free

Equipmentfood processor

Mealdinner

Taste and Texturecheesy, garlicky, herby, hot & spicy, sweet

Type of Dishdry pasta, fresh pasta, pasta, pasta sauce

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

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Love the ease of this sauce and it's really good! Next time I will go a little less on the red pepper flakes. I liked the kick, but I think it may be too spicy for some.

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