Fettuccine w/Roasted Red Pepper Sauce
For a simple, satisfying meal straight from the pantry, cook up some fettuccine with a roasted red pepper sauce made from jarred peppers. Toss in a sprinkling of capers and serve along with a tossed salad and you'll have a delicious meal that won't keep you in the kitchen all night.
- 6 ounces fettuccine
- 1 jar (12-ounce) sweet roasted red peppers, drained
- 2 tablespoons olive oil
- 1/4 cup onion, chopped
- 1 clove garlic, minced
- 1/3 cup dry white wine
- 1/3 half-and-half or heavy cream
- 2 tablespoons capers, drained (see recipe notes)
- Salt and freshly ground black pepper
- Chopped fresh parsley for garnish
Bring a large pot of salted water to a boil and begin cooking the fettuccine according to the package directions.
Pureé the roasted peppers in a food processor or blender and reserve.
Heat the olive oil in a large pan over medium heat. Add the onion and sauté for about 2 minutes, until soft and translucent. Add the garlic and continue cooking until it just begins to turn golden, being careful not to let it brown. Quickly add the wine and cook for another 2 minutes.
Add the pureed peppers and continue cooking, stirring constantly until heated through. Stir in the half-and-half and continue cooking about 1 minute more. Stir in the capers and season to taste with salt and pepper.
Drain the pasta, toss with the sauce and divide between two plates. Top with the chopped fresh parsley and serve immediately.
Makes 2 servings
Don't like capers? Try tossing in 1/4 cup frozen petite peas. Just add them before you add the half-and-half instead of after.