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.