Free Recipe Roasted Red Pepper Sauce (Mf)

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Roasted Red Pepper Sauce (Mf) Recipe

12 oz Dried spinach pasta
1 sm Cauliflower head, cut into
1/2 c Olive oil
1 Onion, sliced into half
1/2 c Dry white wine
7 oz Roasted red peppers, drained
-and cut into thin strips
4 oz Hazelnuts, toasted, skinned
-and chopped
Salt and freshly ground
-black pepper, to taste

Roasted Red Pepper Sauce (Mf) Preparation

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

Cooking Temperature:

Recipe Serves: 4

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