"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pasta with Roasted Red Bell Pepper Sauce, by Dan Moore, is from The Great Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Roasted Red Bell Peppers Cream Balsamic Vinegar Garlic Tabasco Sauce Pasta Basil Parmesan Cheese Salt Olive oil
Puree one 8-ounce jar drained roasted red bell peppers with about ½ cup cream, a splash or two of balsamic vinegar, a small garlic clove, dash of Tabasco, and pinch of kosher salt. Pour over cooked pasta tossed with extra-virgin olive oil. Goes great with Penne pasta. Garnish with fresh basil and Parmesan cheese.
This is one of our favorites when we're short on time.
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