Fettuccine in Creamy Capsicum (Pepper) Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is such a nice sauce. It is subtle, yet with a flavour and tang that comes from using the merest touch of hot chili. It comes from Charmaine Soloman's Complete Vegetarian Cookbook. Ingredients:
2 onions, chopped |
1 teaspoon garlic, crushed |
1 small red chili pepper, chopped |
2 tablespoons olive oil |
1 (400 g) can tomatoes |
1 large red capsicum (pepper) |
2 tablespoons chopped fresh basil |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/4 teaspoon white pepper |
250 g fettuccine pasta |
150 ml cream |
Directions:
1. In a medium sized, heavy based saucepan, cook the onions, garlic & chili in the olive oil over low heat until onion is translucent.
2. Add the tomatoes, capsicum & other ingredients except for the fettucine & cream.
3. Cook uncovered, stirring now & then, until reduced & thickened.
4. Put a large pan of lightly salted water on the boil & add pasta(add a small splash of oil to stop it boiling over).
5. When pasta is tender,but still firm to the bite, drain fettucine into a colander.
6. Add cream to the sauce, stir & heat through without boiling.
7. Taste & adjust seasoning, then toss the pasta in the sauce & serve.
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