Sweet Red Pepper Sauce for Pasta
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
sweet red bell peppers
|
|
| 2 | tablespoons |
water
to saute |
|
| 2 | cups |
onions
coarsely chopped |
|
| 2 | teaspoons |
garlic
minced |
|
| ½ | teaspoon |
red pepper flakes
optional |
|
| 1 | cup |
vegetable stock
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
basil
chopped |
*
|
| 1 | pound |
pasta
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
sweet red bell peppers
|
|
| 3E+1 | ml |
water
to saute |
|
| 473 | ml |
onions
coarsely chopped |
|
| 1E+1 | ml |
garlic
minced |
|
| 2.5 | ml |
red pepper flakes
optional |
|
| 237 | ml |
vegetable stock
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
basil
chopped |
*
|
| 453.6 | g |
pasta
cooked |
|
Directions
Cut peppers lengthwise in half.
Scrape away and discard the stems, veins and seeds.
Chop the peppers coarsely. There should be about two cups.
Heat the water in a large saucepan and add the peppers.
Cook, stirring, about 5 minutes (add more water if required).
Add the onions, garlic and red pepper flakes and cook, stirring, 2 minutes longer.
Add the stock, salt and pepper.
Cover and cook 15 minutes.
Ladle the sauce into a blender and blend thoroughly.
Return the mixture to the pan and bring to a boil.
Cook about 2 minutes and stir in the basil.
Serve with the cooked pasta.
