Pepper Sauce for Pasta

12 Reviews
91% would make this recipe again

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Ingredients

1 onions, finely chopped 7.1 oz
2 yellow or red sweet peppers, cut into 1 X 5 cm strips 14.5 oz
3 1/2 tsp butter, unsalted 0.6 oz
1 tbsp olive oil 0.5 fl.oz
2 tbsp whipping cream 35% 1 fl.oz
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the sauce.

Method

  1. Prepare the onion and peppers. Finely chop the onion. Cut the peppers into approx. 1 x 5 cm strips.
  2. Heat the butter and oil in a pan over low heat. Sauté the onion 4-5 min until translucent. Add the peppers, cover and cook over low heat 15-18 min until fork-tender with occasional stirring.
  3. Add the cream, mix well and purée in a blender. Add salt and pepper to taste.

Observations

The sauce can be stored up to 1 week in the refrigerator; 3 months in the freezer.

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Reviews

12 Reviews (12 with rating only) 91% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Sauces & Dips | Halal | Kosher | Vegetarian | Italian

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