Roasted red pepper sauce (mf)

4 Servings

Ingredients

Quantity Ingredient
12 ounces Dried spinach pasta
1 small Cauliflower head, cut into florets
½ cup Olive oil
1 Onion, sliced into half moons
½ cup Dry white wine
7 ounces Roasted red peppers, drained and cut into thin strips
4 ounces Hazelnuts, toasted, skinned and chopped
Salt and freshly ground black pepper, to taste

Directions

Bring water to a boil for pasta. Add pasta and cook until al dente.

Steam cauliflower florets separately. When done chop into small bits and hold until later.

Heat olive oil in a skillet. Add sliced onions and saute a minute just to start them cooking. Cover the skillet, reduce the heat, and cook until tender about 5 minutes. Add the wine and reduce by half. Add the peppers and saute a moment just to heat through. Season to taste with salt and freshly ground black pepper. Add cauliflower bits just to rewarm.

When pasta is done, drain it and transfer to a bowl. Top with sauce and blend the two together.

Garnish with toasted hazelnuts. To toast and skin hazelnuts:

Set unskinned nuts in a baking pan and roast at 375 degrees until they emit a roasted aroma.

Rub the skins off between two cloth towels and discard skins. The nuts are ready to be used.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@...

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6540 Posted to MC-Recipe Digest V1 #495 by 4paws@... (Shermeyer-Gail) on Mar 02, 1997.

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