Pasta with Red Pepper Sauce

Posted in Recipes

5 ripe tomatoes                                                        4 sweet red or green peppers

1 onion, thinly sliced                                      4 tablespoons olive oil

1 garlic clove, finely chopped                                 ½ cup chicken broth

1 pound penne or rigatoni pasta                                    1/3 cup Parmesan cheese

Peel and seed the tomatoes or put them through a food mill or food processor. Cut the peppers in half and then cut them into thin strips about the same length as the pasta.

In a skillet, heat the oil and add the pepper strips and the onion and sauté them over medium heat until the vegetables are wilted. Add the garlic, tomatoes and broth season with salt and pepper and cook uncovered over medium heat for 20 to 25 minutes or until the sauce is medium-thick. Puree half the sauce and return it to the skillet. Taste and adjust the seasoning. Keep the sauce warm while the pasta is cooking.

Cook the pasta in boiling salted water until it is tender, about 8 to 10 minutes. Drain the pasta and add it to the sauce in the skillet. Add the cheese and mix to blend

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