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“This is a pasta dish I came up with to celebrate the gorgeous red peppers that are so abundant and flavorful as summer edges into fall. This combination of flavors has some of the qualities of a classic tomato-based barbecue sauce, being a little sweet (red peppers), smoky (bacon), and piquant (jalapeño). That may sound odd for a pasta sauce, but it’s totally delicious: super likeable and sophisticated at the same time.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat large, deep skillet over medium-high heat.
  2. add bacon and cook until fat rendered.
  3. Increase to high heat and add sliced red peppers.
  4. Add red onions, 1 Tbs of butter and 1 tbs of olive oil for 5 minutes.
  5. Add pinch of white pepper and stir.
  6. Add sliced jalapeno and cook for 1 to 2 minutes.
  7. Splash white wine.
  8. Add tomataoes and cook for 8 minutes.
  9. Add ham and reserved baco.
  10. Turn off heat and add remaining 2 Tbs of butter.

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