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.