Fettuccine With Roasted Red Peppers

Recipe Ingredients

1/4 cup	15g / 0.5oz	Chopped onion
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Red bell peppers - (abt 1 lb) - roasted, peeled, (large)
		Cored, seeded, cut into 1/4" strips
1		Red pepper flakes
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2/3 cup	157ml	Chicken stock or broth
6 oz	170g	Fettuccine - (fresh preferred)
1 teaspoon	5ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Sherry wine vinegar
		Chopped fresh cilantro - for garnish

Recipe Instructions

In a medium skillet over medium-high heat, saute onion and garlic in olive oil until translucent, 2 to 3 minutes. Add roasted peppers and red pepper flakes; cook 3 to 4 minutes. Add salt and pepper to taste. Remove about 1/4 of the mixture; set aside.

Pour stock into the pan with remaining pepper mixture; bring to a boil. Transfer ingredients to a blender; puree until smooth. Return to pan; keep warm.

Cook noodles in boiling water until al dente, about 1 minute for fresh pasta. (Cook dried pasta according to package directions.) Drain noodles; stir into sauce. Stir in thyme, vinegar and reserved pepper mixture. Adjust seasoning to taste. Garnish with cilantro.

This recipe yields 2 servings.

Source:
The Chicago Tribune

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