Monday, June 22, 2009

Red pepper pasta

My girlfriend Kathy shared this recipe with me a long time ago. I don’t know where she got it, and we’ve each made a few modifications, but it remains a wonderful dish, flavorful, colorful, and fun! Warning: this is not a diet dish!

Red Pepper Pasta

1/4 c butter
1/4 c olive oil
2 large sweet red peppers, chopped
8 oz prosciutto, chopped
6 scallions, sliced
2 cloves of garlic, minced

T fresh basil (2 T dried)
6 T fresh parsley (2 T dried)
4 T fresh oregano (1 T dried)
Salt and pepper

1-1/2 c chicken stock
6 T lemon juice
2 t sugar

1-1/2 lbs thin spaghetti

Wedge of parmesan cheese

Heat the butter and oil in a large skillet. Saute the peppers through garlic for about 10 minutes. Add the herbs and stir for 2 more minutes. Season with salt and pepper if needed. Add the stock through the sugar and bring to a boil. Reduce the heat and simmer until thickened, about 5 - 6 minutes. Let it stand while the pasta boils.

Drain the pasta and place in a serving bowl. Pour the sauce over. Serve with fresh grated parmesan cheese.

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