| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
June 1993 |
1 |
Servings |
INGREDIENTS
| 2 |
|
Garlic cloves, minced |
| 1/2 |
c |
Finely chopped onion |
|
|
A pinch of dried hot red |
|
|
pepper flakes |
| 1/4 |
t |
Dried thyme, crumbled |
| 1 |
T |
Olive oil |
| 2 |
|
Red bell peppers, sliced |
|
|
thin about |
|
|
2 cups |
| 2/3 |
c |
Chicken broth |
| 1 |
T |
Unsalted butter |
| 2 |
T |
Finely chopped fresh basil |
|
|
leaves |
|
|
Fresh lemon juice to taste |
| 1/2 |
lb |
Fettuccine |
|
|
Freshly grated Parmesan as |
|
|
an |
|
|
accompaniment |
INSTRUCTIONS
In a small skillet cook the garlic, the onion, the red pepper flakes,
the thyme, and salt and pepper to taste in the oil over moderately low
heat, stirring, until the onion is softened, add the bell peppers and
the broth, and simmer the mixture, covered, for 10 minutes, or until
the peppers are very soft. In a blender puree the mixture until it is
smooth, return it to the skillet, and swirl in the butter. Stir in the
basil, the lemon juice, and salt and pepper to taste and keep the
sauce warm. In a kettle of boiling salted water cook the fettuccine
until it is al dente, drain it well, and transfer it to a serving
bowl. Add the sauce, toss the pasta well, and serve it with the
Parmesan. Serves 2. Gourmet June 1993 Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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