Sweet bell peppers with fusilli

Yield: 1 servings

Measure Ingredient
2 \N Red peppers; sliced into thin strips
1 \N Yellow pepper; sliced into thin strips
1 \N Orange pepper; sliced into thin strips
2 \N Tomatoes; chopped coarsely
½ cup Tomato sauce
5 teaspoons Olive oil
4 \N Cloves garlic; finely chopped
1 large White onion; chopped
¼ teaspoon Crushed dried red pepper flakes
3 smalls Green chili peppers; (jalapeno or serrano)seeded, chopped finely
¾ cup Dry white wine
1 pounds Dried or fresh fusilli; (spiral noodles) or fettucine, cooked according to direction
\N \N Salt and pepper to taste
\N \N Freshly grated parmesan

>From: srasheed@... (Sam M Rasheed) In a large skillet, heat the olive oil. Add garlic, red pepper flakes, onion, chili peppers and saute a few minutes. Add the sweet bell peppers and saute for a few minutes longer. Add wine, tomatoes, sauce, salt and pepper. Simmer for 10-15 minutes. Toss with the pasta, sprinkle with lots of cheese.

Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@...> on Nov 16, 1998, converted by MM_Buster v2.0l.

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