This is a print preview of "Fettuccine With Roasted Red Peppers" recipe.

Fettuccine With Roasted Red Peppers Recipe
by Global Cookbook

Fettuccine With Roasted Red Peppers
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  Servings: 2

Ingredients

  • 1/4 c. minced onion
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 2 lrg red bell peppers - (abt 1 lb) roasted, peeled, cored, seeded, cut into 1/4" strips
  • 1 pch red pepper flakes Kosher salt to taste Freshly-grnd black pepper to taste
  • 2/3 c. chicken stock or possibly broth
  • 6 ounce fettuccine - (fresh preferred)
  • 1 tsp minced fresh thyme
  • 1/2 tsp sherry wine vinegar Minced fresh cilantro for garnish

Directions

  1. In a medium skillet over medium-high heat, saute/fry onion and garlic in extra virgin olive oil till translucent/soft, 2 to 3 min. Add in roasted peppers and red pepper flakes; cook 3 to 4 min. Add in salt and pepper to taste. Remove about 1/4 of the mix; set aside.
  2. Pour stock into the pan with remaining pepper mix; bring to a boil. Transfer ingredients to a blender; puree till smooth. Return to pan; keep hot.
  3. Cook noodles in boiling water till al dente, about 1 minute for fresh pasta. (Cook dry pasta according to package directions.) Drain noodles; stir into sauce. Stir in thyme, vinegar and reserved pepper mix. Adjust seasoning to taste. Garnish with cilantro.
  4. This recipe yields 2 servings.