| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta, Peppers |
1 |
Servings |
INGREDIENTS
| 6 |
lg |
Red bell peppers |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 1 |
md |
Onion, chopped |
| 1 |
|
Garlic clove, minced |
| 1 1/2 |
c |
Chicken broth |
|
|
Salt |
|
|
Freshly ground pepper |
| 2 |
tb |
Chopped fresh basil |
| 1/2 |
c |
Heavy cream |
| 1 |
lb |
Spinach pasta, cooked |
INSTRUCTIONS
Broil peppers until charred on all sides. Place in closed paper bag
and let stand 10 minutes. Remove skin, seeds and membranes and chop.
Heat oil and butter and saute onion and garlic until tender. Add
peppers and broth and simmer, uncovered, for 15 minutes. Transfer to
blender container and puree. Season with salt and pepper, then add
basil and cream. Heat gently, but do not boil. Pour over pasta.
NOTE: When the budget allows, stir cooked shrimp or crabmeat into red
pepper sauce.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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