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Pasta with a creamy roasted pepper sauce. Ingredients:
3 Red bell peppers
3 tbsp olive oil
1 lg onion -- sliced
2 cloves garlic -- crushed
1/2 tsp chili powder or flakes
1/2 cup cream
2 tbsp fresh oregano -- chopped
1 lb Linguine
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Cut the red peppers into large flat pieces and discard the seeds and membrane. Place skin-side up under a hot grill and cook for 8 minutes or until black and blistered.
Remove from the heat, cover with a damp tea towel and, when cool, peel away the skin and cut the flesh into thin strips.
Heat the oil in a large pan. Add the onion and stir over low heat for 8 minutes, or until soft. Add the pepper strips, garlic, chili powder and cream and cook for 2 minutes, stirring occasionally. Add the oregano and salt and pepper to taste.
About 15 minutes before the sauce is cooked, cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan. Add the sauce to the hot pasta and toss until well combined.
To substitute dried oregano for fresh, use 1/3 the quantity. For a stronger red pepper flavor, just omit the cream.
Prep time: 40 minutes Serves 4 133 Calories per serving Recipe submitted by: traci g
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