Pepper Sauce for Pasta

12 Reviews
91% would make this recipe again

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Ingredients

??? onions, finely chopped ???
??? yellow or red sweet peppers, cut into 1 X 5 cm strips ???
??? butter, unsalted ???
??? olive oil ???
??? whipping cream 35% ???
??? 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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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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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