Recipe used with permission from The Kitchen Ecosystem by Eugenia Bone
When I was a kid, my dad came up with a version of this recipe and he was delighted that no one could figure out the source of the beautiful ruddy pink sauce. Kids love the sweetness of this dish. Indeed, I have loved it for forty years. You can use the pepper sauce in other recipes as you would marinara.
- 3 Tbsp olive oil
- 2 lbs sweet red peppers (8-10 peppers), cored + sliced
- 1½ cups sliced onions
- 2 Tbsp chopped fresh basil
- Salt + freshly ground black pepper
- ¾ cup vegetable stock
- 1 lb short-cut pasta, like penne or farfalle
- 2 Tbsp chopped flat-leaf parsley, for garnish
- ¼ cup grated Parmesan cheese, for garnish
- In a large skillet, heat oil over medium heat.
- Add peppers and onions, and cook until onions become translucent, about 5 minutes.
- Add basil, salt, and pepper to taste and cook until peppers are soft, about 15 minutes longer.
- If the peppers cook too fast (if they begin to brown), reduce heat. The peppers need to cook gently, without browning, until they are absolutely limp and soft.
- Transfer pepper mixture to a food processor or blender and add the stock. (Do this in batches if you are using a blender.) Purée until very smooth.
- For a more refined sauce, pass the sauce through a sieve or food mill.
- Bring a large pot of salted water to a boil over high heat and add the pasta. Cook until al dente and drain.
- Toss pasta and pepper sauce together. Garnish with parsley and Parmesan and serve promptly.