Linguine With Red Peppers Hot Sauce Recipes

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
• Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
• Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
• Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.

Steps:

• Heat oil in a heavy bottom pan.
• Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
• Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
• Cover and keep warm.
• Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander.
• If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the fresh herbs & grated cheese, and serve immediately.

Steps:

• In a large nonstick saucepan, heat oil and sauté peppers and carrots, over medium heat, for 5 to 7 minutes, or until softened.
• Add remaining ingredients, bring to a boil, cover, reduce heat, and simmer for 45 minutes, or until very tender.
• In the meantime, cook pasta until tender. Drain.
• Puree vegetables in a food processor, adjust seasonings, and toss with the cooked pasta.
• Serve hot garnished with cheese and parsley.

Steps:

• Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add sweet red pepper and garlic; cook, uncovered, 30 minutes, stirring occasionally. Set aside, and cool slightly.
• Place pepper mixture in container of an electric blender or food processor; add chopped basil and next 3 ingredients. Cover and process until smooth, stopping once to scrape down sides.
• Cook pasta according to package directions, omitting salt and fat.
• To serve, top pasta with pepper sauce. Garnish with basil sprigs, if desired.

Steps:

• Cut the red peppers in half, cut off the nerves (membranes) and take out the seeds. Put the red peppers (with the cutted side down)on a roasting pan in the oven and grill for about 8 minutes, until the skin singes and looks like it´s burned. Take them out of the oven, let them cool covered with a moist towel, then peel them and cut them in thin slices. Heat the olive oil in a casserole and cook the onion at low heat for about 8 minutes, until the onion is soft. Throw in the red peppers, the garlic, the chili and the cream, let cook for about 2 minutes, stirring from time to time. Season with salt and pepper to taste, and add the oregano. While the sauce is cooking, cook the linguines in a big casserole with boiling water until the linguines are "al dente". Drain well, then return the linguines to the casserole. Add the sauce over the hot pasta and mix. Serve the linguines on warm soup plates.
• **You can use dried oregano if you dont have fresh, but in smaller quantities. You can adjust the hotness to your likeness (use as much chili as you want). If you want a sauce with a stronger pepper taste, don´t use the 1/2 cup of cream.**.