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Red Pepper Sauce for Pasta

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“This is a thick, velvety sauce that serves as comfort food for me. I like it with linguini, although its texture would go well with a pasta that with more spaces such as rigatoni or fusilli.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Set water to boil for pasta.
  2. Put a thin layer of olive oil in a large skillet and put over medium heat.
  3. Add the peppers and salt to taste. Let cook for a couple of minutes.
  4. Add the garlic and allow to cook for about three more minutes.
  5. Tasty optional additions include any herb desired, any citrus juice, or a carrot (thinly sliced or grated).
  6. Add half of the wine and enough olive oil to cover the vegetables. Once this reaches a simmer, keep it simmering for about 10 minutes.
  7. Put the pasta in the water.
  8. Add remaining wine to the sauce and remove from heat.
  9. Puree the sauce in a food processor or blender. Add olive oil if it seems too thick. This is a rich sauce, so don't be shy with the oil.
  10. Drain pasta when done and top with sauce.
  11. Serve with fresh grated asiago cheese.

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