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Pasta and Peppers Recipe

post #1 of 11
Thread Starter 
Yesterday I whipped up this little recipe after grabbing a few pounds of some great tasting, mild and sweet peppers at the local farmers' market.

Pasta and Peppers

12-oz or so of good quality Italian spaghetti (Rustichella d’Abruzzo or similar)
3 Tbs late harvest California or Tuscan EVOO
2 - 3 medium-sized cloves garlic depending on your taste and quality of garlic
1 med-sized mild onion, red or yellow, sweet onion (Maui, Vidalia, Texas 1015) is OK
2-lbs mild peppers (Gypsy, Jimmy Nardello and similar - mix ‘em up), seeded, deveined, peeled ok, chopped med
1 small hot pepper, red - Jalapeno, serrano, fresno, etc - seeded, deveined

Put oil in a saucepan and add rough-chopped garlic. Cook until just starting to brown on low heat. Remove garlic, add and cook onions for a few minutes. Add chopped peppers and cook (stew) on low heat or in a low oven for about two hours. Peppers should melt into the oil and create a sauce. Strain the sauce through a sieve or use a food mill. Keep warm

Cook spaghetti or whatever pasta you like (penne, taglietelle) in plenty of salted water, drain, add sauce and mix well. Don’t over sauce.
post #2 of 11
Sounds good. Me, I'd probably add the lightly browned garlic back in at serving time. I like garlic.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 11
Sounds delicious and a great alternative to tomato sauce. Would this work with bell peppers as well? Do you put cheese on it?

I don't know much about peppers considering that all my local produce shops do not label their produce. I hate that!!!!! I'm also afraid of heat so I tend to avoid peppers although I love the mild varieties.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 11
Thread Starter 
Red, orange, and yellow bell peppers would work. The peppers I mentioned are very mild - very mild - but have greater flasvor than bell peppers. Yiu can skip the hot pepper if you don't like heat - I like a little.

No cheese ...
post #5 of 11
I do something similar - its a good way to get away from the ever present tomatoes. But I do also use green capsicums (bell peppers) as well as the red and yellow (can't get orange here often). Any reason you don't like the green?

Also like to use maybe a teaspoon full of brown sugar (same as when I make a tomato sauce) - takes away some of the acidity, but that's probably just personal preference.

And I agree - no cheese. The combination just doesn't sound right.

A few black or green olives stoned and sliced could compliment this nicely, if you like them.

DC
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #6 of 11
Thread Starter 
Hi - For the most part, I don't care for green peppers, and didn't care for their flavor or color in this sauce. As for sugar, well, it sure is a personal thing. The peppers I'm able to get seem sweet enough to me - sugar would be like guilding the lilly. I tried a version with olives - a couple of times with different olives - and didn't care for the result. I like olives in other sauces, but I was trying for something more subtle here.

Back to the sugar for a moment - I tried a teaspoon or so of sugar in my coffee this morning, and almost tossed the whole cup down the drain. I am so not used to sugar in my food or drink that it's almost an alien taste. Except for some specific pastries and bakery cookies (and a dark Milky Way candy bar a few times a year), sugar and I are complete strangers.
post #7 of 11
I made the dish this weekend and it turned out really well. I added a tbsp of tomato paste for richness and hubby loved it. It was spicy enough to do wonders for my cold.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 11
No [sniffle] sausage?

BDL
post #9 of 11
Hey BDL, Have you ever heard of instead of using sugar or sweetner in a tomato sauce to add a drop of sodium bicarbonate? I tried it, and it works pretty well.Only thing it turns the color a slight bit darker.
CHEFED
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CHEFED
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post #10 of 11
Sounds good! Im going to try it with wheat pasta.
post #11 of 11
No Chef; never heard of that trick until now.

BDL
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