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Fettuccine with Red Pepper and Basil Sauce

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


4 large garlic cloves, minced

1 cup finely chopped onion

a big pinch dried hot red pepper flakes

1/2 teaspoon dried thyme, crumbled

2 Tablespoons  Extra Virgin Olive Oil

4 (about 2 cups) red bell peppers, sliced thin

1 1/3 cup chicken broth

2 Tablespoons unsalted butter

4 Tablespoons finely chopped fresh basil leaves

fresh lemon juice to taste

12 oz Fettuccine

freshly grated Parmesan as an accompaniment

toasted pine nuts, as a garnish (optional)

Adapted From:

A flavorful, simple sauce that is great for weeknights. Pair with a Pinot Grigio. 

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 puree 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 for about 5 minutes, drain it well, and transfer it to a serving bowl. Add the sauce, toss the pasta well, and serve it with the Parmesan.