Wednesday, 27 February 2013

Red Pepper Sauce

Next time you are looking for something to toss your pasta with think of red peppers instead of tomato sauce. You can make this with all sweet red peppers or you can add a few hot red peppers to add just a bit of heat. I love it both ways.

You will need:
  • 3 sweet peppers
  • 1 head garlic
  • 1 leek
  • 1 small onion - chunked into large pieces
  • 1 tomato
  • 2 red chilies
  • 1 tbsp balsamic vinegar
  • 1 tsp salt - this sauce needs salt, don't be worried.
  • pepper to taste - if you add the chilies add the pepper to taste.
  • 2-3 tbsp olive oil

  • 1 leek
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley - chopped
  • generous grating of fresh Parmesan
  • salt/pepper to taste

Step 1: On a baking tray add 3 sweet peppers, head of garlic, 1 leek, 1 onion, 1 tomato and chilies if you want some added heat. Toss in olive oil to coat everything  and roast in 350 degree F oven for 30 - 40 minutes. You want the peppers to soften and the skin to blister for easy removal. Let cool until you can handle.

Step 2: remove skin from tomato and peppers. They should peel off easily. Remove garlic cloves from skin and add everything to a food processor. Puree until smooth.

Taste and adjust for salt. It likes lots.

Step 3: In this serving I just sauteed a leek in 2 tbsp olive oil and finished with a sprinkle of fresh parsley and a grating of Parmesan cheese.

I could eat pasta every day!

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