Spaghetti with Sweet Red Pepper Sauce Recipe #27107
Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook.
by Moody
40 min | 10 min prep
SERVES 4
- 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 spaghettini
- 1/2 cup chpped fresh basil or parsley, plus extra for garnish
- 1 large lemon, grated zest of
- freshly grated parmesan cheese
- 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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5 stars