Fettuccine With Red Pepper And Basil Sauce Recipes

Steps:

• Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

Steps:

• In a small skillet cook the garlic, the onion, the red pepper flakes, the thyme, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft. In a blender purée the mixture until it is smooth, return it to the skillet, and swirl in the butter. Stir in the basil, the lemon juice, and salt and pepper to taste and keep the sauce warm.
• In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and transfer it to a serving bowl. Add the sauce, toss the pasta well, and serve it with the Parmesan.

Steps:

• Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
• Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
• Remove the pan from the heat and top with the fresh herbs.

Steps:

• Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat oil in heavy small skillet over medium-low heat. Add peppers and stir until heated through.
• Drain fettuccine well. Return to pot. Mix in peppers and pesto. Season with salt and pepper. Serve, passing cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
• Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
• Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Steps:

• On broiler rack or over open burner, place peppers. Cook, turning occasionally, 20 minutes or until peppers turn almost completely black. Immediately place in paper bag; close bag and let cool about 30 minutes. Under cold running water, peel off skin, then removed stems and seeds.
• In food processor or blender, process remaining ingredients (except pasta) until blended.
• Toss with hot fettuccine and serve with cheese.

Steps:

• Boil your pasta according to the directions on the box. Cook al dente (or until soft with a slight bite), and heavily salt the water. While the pasta is boiling, you can whip up your sauce. In a food processor, combine all remaining ingredients accept for the basil. Pulse until very smooth. Pour the mixture into a small saucepan over medium heat, and cook for about 10 minutes stirring occasionally. You basically just need to cook the sauce long enough to heat it through, and allow the more pungent garlic flavors to mellow a bit. It should reduce slightly in volume. Towards the end of cooking, throw in one ladle of pasta water. The starch from the water will help to thicken the sauce and allow it to better stick to the pasta.
• Pour sauce over your cooked and drained noodles, and garnish with roughly chopped basil. This recipe would also be delicious with shrimp, or even chicken.

Steps:

• Cut peppers lengthwise into quarters; remove stems, seeds and membranes. Place peppers, cut side down, on a large foil lined baking sheet. Add garlic cloves. Bake at 400 for 20 minutes or until peppers are tender and lightly browned.
• meanwhile, cook pasta according to directions on box.
• Add peppers, garlic and remaining ingredients (except salt) to a food processor. Blend until almost smooth. Transfer to a saucepan, add salt and heat over medium-low heat until heated through.
• Serve over pasta and top with parmesan cheese.

Steps:

• Bring a large pot with lightly-salted water to a boil. Stir the penne into the water and return to a boil. Cook until the pasta is mostly tender but still firm to the bite, about 11 minutes; drain. Transfer the drained pasta to a large bowl.
• Place the basil, red pepper, and Parmesan cheese in the bowl of a food processor; stream the olive oil into the mixture as it blends until smooth. Season with salt and pepper. Drizzle the sauce over the cooked pasta and toss to coat.

Steps:

• Cook pasta according to package directions, drain and set aside.
• Drain and remove seeds from peppers.
• In a food processor (or blender), mix peppers, cream cheese, milk, basil and parmesan until smooth, about 1 minute.
• Place sauce back into same pot used for cooking pasta.
• Cook on medium heat for 5 minutes, stirring occassionally or until heated through.
• Add pasta back into pot with sauce, toss well to coat.

Steps:

• Add oil to a small skillet over moderately low heat; saute the garlic, onion, red pepper flakes, thyme and salt and pepper to taste until the onion is softened.
• Place a large pot of salted water on to boil for the pasta.
• Add the bell peppers and broth to the onions, cover and simmer for 10 minutes until red pepper is very soft.
• Add pasta to boiling water and cook until al dente; drain and return to pot.
• Place red pepper/onion mixture in blender and whirl until smooth; return it to the skillet; add butter, basil and lemon juice.
• Adjust seasoning.
• Pour sauce on pasta and toss to mix.