Fettuccine with roasted red pepper-orange sauce

4 servings

Ingredients

Quantity Ingredient
¾ pounds Dried fettuccine
1 Jar (14 1/2 oz)
Roasted red peppers,
Drained
1 can (14 1/2 oz)
Pasta-ready tomatoes
Undrained
1 Orange
5 mediums Garlic clove(s)
Salt and pepper

Directions

1. Cook the fettuccine in a large pot of boiling, salted water until tender but still firm, 8-9 min. Drain well.

2. Meanwhile, combine the roasted peppers and tomatoes with their juice in a blender or food processor. Remove the colored zest from the orange with a zester or vegetable peeler and add it to the peppers and tomatoes. Cut the orange in half crosswise and squeeze its juice into the blender. Crush the garlic through a press into the blender.

3. Puree all the ingredients in the blender until smooth. Transfer to a medium saucepan, cover and bring to a boil over medium-high heat.

Reduce the heat to medium and simmer about 8 min, until the sauce has thickened slightly and the flavors are combined. Season to taste with salt and pepper.

4. Toss the fettuccine with the sauce and serve hot.

The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott

ISBN 0-688-13475-0

pg 159

Submitted By DIANE LAZARUS On 12-29-95

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