The Essential New York Times Cookbook: Classic Recipes for a New Century
Ed Giobbi's Sweet Red Pepper Sauce for Pasta
Page 318
(2 reviews)
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Easy, easy, and tasty. Indeed it probably makes enough for 2 pounds of pasta as Hesser suggests. (Only two red bell peppers were one pound and made 4 cups coarsely chopped.) I expect it will be useful to have this bits of this sauce in the freezer for a last minute dinner, either as main or side.
I wonder if this sauce wouldn't make a good pizza topping also. (We have have a tomato allergy in-house, so alternative pizza toppings are interesting.)
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