Sweet bell peppers with fusilli
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red peppers; sliced into thin strips | |
| 1 | Yellow pepper; sliced into thin strips | |
| 1 | Orange pepper; sliced into thin strips | |
| 2 | Tomatoes; chopped coarsely | |
| ½ | cup | Tomato sauce |
| 5 | teaspoons | Olive oil |
| 4 | 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 |
| Salt and pepper to taste | ||
| Freshly grated parmesan | ||
Directions
>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.