Mausteinen pippurikastike
Tämä pirteä punainen kastike on paksu kuutioidulla punaisella paprikalla. Sen piquancy on peräisin murskattujen punaviinien hiutaleista ja juovista kuumakastikkeesta. Tarjoile tossut runsaalla fettuccine-nuudelilla ja raastettua parmesaanijuustoa.
Lähde: Martha Stewart Living, elokuu 2001
tuotto
27.04.2023 @ 02:06
This lively red sauce is thick with diced red peppers. Its piquancy comes from crushed red pepper flakes and dashes of hot sauce. Serve generously over fettuccine noodles and grated parmesan cheese. Source: Martha Stewart Living, August 2001. Makes about 2 quarts. Ingredients: 2 tablespoons extra-virgin olive oil, 1 large onion, diced into 1/2-inch pieces, 4 cloves garlic, minced, 4 red bell peppers (about 2 pounds), seeded and diced into 1/2-inch pieces, 1/3 cup dry white wine, one 28-ounce can crushed tomatoes with juice, one 14 1/2-ounce can reduced-sodium chicken broth, fat skimmed off, one 15-ounce can tomato sauce, 2 cups water, 1/2 teaspoon crushed red pepper flakes, or more to taste, 1/2 teaspoon coarse salt, 1/2 teaspoon freshly ground black pepper, a few dashes hot pepper sauce (optional). Instructions: 1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook until softened, about 5 minutes. 2. Add peppers; cook until tender, about 8 minutes. Increase heat to medium-high; add wine. Cook, scraping up any browned bits from bottom of pan, until liquid has evaporated. 3. Stir in crushed tomatoes with juice, broth, tomato sauce, water, red pepper flakes, salt, black pepper, and hot pepper sauce, if using. Bring to a boil, then reduce heat and simmer gently, stirring occasionally, until sauce has thickened slightly, about 1 hour.