هذه الصلصة الحمراء الحامضة سميكة مع مكعبات الفلفل الأحمر. ويأتي هذا الطعم من رقائق الفلفل الأحمر المسحوقة وشرطات من الصلصة الحارة. تقدم مع نودلز فيتوتشيني اللذيذة وجبنة البارميزان المبشورة حديثًا.
This red, tangy sauce is thick with cubes of red pepper. The taste comes from powdered red pepper flakes and dashes of hot sauce. It is served with delicious fettuccine noodles and freshly grated Parmesan cheese. Source: Martha Stewart Living, August 2001. Makes about 2 liters. Ingredients: 2 tablespoons extra-virgin olive oil, 1 large onion, diced to 1/2-inch, 4 cloves garlic, minced, 4 red bell peppers (about 2 pounds), stemmed and diced to 1/2-inch, 1/3 cup dry white wine, one 28-ounce can crushed tomatoes, with juice, one 14 1/2-ounce can low-sodium chicken broth, fat removed, one 15-ounce can tomato sauce, 2 cups water, 1/2 teaspoon ground red pepper flakes, or more to taste, 1/2 teaspoon coarse salt, 1/2 teaspoon freshly ground black pepper, a little hot pepper sauce (optional). Directions: 1. Heat oil in a large skillet over medium heat. Add onion and garlic. Cook until softened, about 5 minutes. 2. Add peppers and cook until tender, about 8 minutes. Increase heat to medium-high. Add wine. Cook mixture until any browned bits on bottom of skillet have evaporated. 3. Add crushed tomatoes with juice, broth, tomato sauce, water, red pepper flakes, salt, black pepper, and hot pepper sauce. Bring mixture to a boil and reduce heat to low. Simmer, stirring occasionally, until slightly thickened, about 1 hour.
27.04.2023 @ 02:08
This red, tangy sauce is thick with cubes of red pepper. The taste comes from powdered red pepper flakes and dashes of hot sauce. It is served with delicious fettuccine noodles and freshly grated Parmesan cheese. Source: Martha Stewart Living, August 2001. Makes about 2 liters. Ingredients: 2 tablespoons extra-virgin olive oil, 1 large onion, diced to 1/2-inch, 4 cloves garlic, minced, 4 red bell peppers (about 2 pounds), stemmed and diced to 1/2-inch, 1/3 cup dry white wine, one 28-ounce can crushed tomatoes, with juice, one 14 1/2-ounce can low-sodium chicken broth, fat removed, one 15-ounce can tomato sauce, 2 cups water, 1/2 teaspoon ground red pepper flakes, or more to taste, 1/2 teaspoon coarse salt, 1/2 teaspoon freshly ground black pepper, a little hot pepper sauce (optional). Directions: 1. Heat oil in a large skillet over medium heat. Add onion and garlic. Cook until softened, about 5 minutes. 2. Add peppers and cook until tender, about 8 minutes. Increase heat to medium-high. Add wine. Cook mixture until any browned bits on bottom of skillet have evaporated. 3. Add crushed tomatoes with juice, broth, tomato sauce, water, red pepper flakes, salt, black pepper, and hot pepper sauce. Bring mixture to a boil and reduce heat to low. Simmer, stirring occasionally, until slightly thickened, about 1 hour.