THE LAST APPRENTICE
SAUCES
ROASTED RED PEPPER COULEE SAUCE
A delicious and easy sauce for pasta. This is best when made with fresh peppers however the canned variety work quite well.
| Olive Oil |
1/4 CUP |
| Fresh Garlic |
minced, 2 tablespoons |
| Italian Style Roasted Red Peppers |
1-28oz can, chopped |
| Black Pepper |
1/2 teaspoon |
| Salt |
1 teaspoon |
| Oregano, dried |
1 tablespoon |
| Basil, dried |
1 tablespoon |
| Thyme, dried |
1/2 tablespoon |
| Tomato Paste |
3 tablespoon |
| Heavy Cream (optional) |
to color |
Saute' peppers, garlic and spices in olive oil until garlic starts to brown. Add tomato paste, combine thoroughly and simmer 20 minutes. Pour sauce into a blender and puree well. Reheat and serve over al dente Angel Hair pasta. Add a little cream to lighten if desired.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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