Ingredients Jump to Instructions ↓

  1. 2 lg Very Red Sweet Red Peppers

  2. 2 tb Water to saute

  3. 2 c Coarsely chopped onions

  4. 2 ts Minced garlic

  5. 1/2 ts Hot red pepper flakes (opt)

  6. 1 c Vegtable stock

  7. Salt & Pepper to taste 1/4 c Chopped Basil

  8. 1 lb Cooked pasta

  9. 1. Cut peppers lengthwise in half. Scrape away and discard the stems,

  10. veins and seeds. Chop the peppers coarsely. There should be about two cups 2. Heat the water in a large saucepan and add the peppers. Cook, stirring,

  11. 5 minutes (add more water if required). Add the onions, garlic and red pepper flakes and cook, stirring,

  12. 2 minutes longer. Add the stock, salt and pepper. Cover and cook

  13. 15 minutes.

  14. 3. Ladle the sauce into a blender and blend thoroughly. Return the mixture

  15. 2 minutes and stir in the basil. Serve with the cooked pasta. Note: Can substitute Yellow or Orange peppers Source: Modified by Chris Posted by Chris to the Fatfree Digest

  16. 15 Issue

  17. 2, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick

  18. 1995. Formatted by Sue Smith, SueSmith


Send feedback