| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
servings |
INGREDIENTS
| 2 |
|
Red peppers; sliced into thin strips |
| 1 |
|
Yellow pepper; sliced into thin strips |
| 1 |
|
Orange pepper; sliced into thin strips |
| 2 |
|
Tomatoes; chopped coarsely |
| 1/2 |
c |
Tomato sauce |
| 5 |
ts |
Olive oil |
| 4 |
|
Cloves garlic; finely chopped |
| 1 |
lg |
White onion; chopped |
| 1/4 |
ts |
Crushed dried red pepper flakes |
| 3 |
sm |
Green chili peppers; (jalapeno or serrano)seeded, chopped finely |
| 3/4 |
c |
Dry white wine |
| 1 |
lb |
Dried or fresh fusilli; (spiral noodles) or fettucine, cooked according to direction |
|
|
Salt and pepper to taste |
|
|
Freshly grated parmesan |
INSTRUCTIONS
>From: srasheed@juno.com (Sam M Rasheed)
In a large skillet, heat the olive oil. Add garlic, red pepper flakes,
onion, chili peppers and saute a few minutes. Add the sweet bell peppers
and saute for a few minutes longer. Add wine, tomatoes, sauce, salt and
pepper. Simmer for 10-15 minutes. Toss with the pasta, sprinkle with lots
of cheese.
Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@cinci.infi.net>
on Nov 16, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”