Liguine with triple-red-pepper sauce

Yield: 2 servings

Measure Ingredient
2 tablespoons Olive oil
2 larges Garlic cloves -- chopped
1 \N Red Bell pepper -- diced
½ teaspoon Dried crushed red pepper
1 \N 7 oz jar Roasted red peppers, drained/diced
½ pounds Linguine -- freshly cooked
½ cup Grated Parmesan cheese
¼ cup Chopped fresh parsley
\N \N Additional grated Parmesan cheese

Heat oil in heavy large skillet over medium-high heat. Add garlic, bell pepper and crushed red pepper; saute until bell pepper softens, about 5 minutes. Remove from heat Add roasted peppers, linguine and ½ cup Parmesan; toss until coated.

Season with salt and pepper.

Divide pasta among 2 plates. Sprinkle with parsley and serve, passing additional Parmesan cheese separately.

Typed for you by Marjorie Scofield 9/16/95 Recipe By : The Flavors of Bon Appetit 1995 From: Marjorie Scofield Date: 09-24-95 (05:01) (160) Fido: Recipes

Similar recipes