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Orecchiette In Roasted Red Pepper Sauce

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Ingredients
  Cornmeal pasta 1 Packet
  Red bell peppers 625 Gram
  Olive oil 30 Milliliter
  Diced onion 1
  Minced garlic 1 (Clove)
  Salt 3 Milliliter
  Basil 3 Milliliter
  Thyme 3 Milliliter
  Cracked black pepper 5 Milliliter
  Lemon juice 30 Milliliter
  Sherry 60 Milliliter
  Half and half cream 60 Milliliter
Directions

To make orecchiette (little ears) divide the pasta into 2.
Roll into a long rope shape, cut into 1/8" (3 mm) thick rounds.
Dust each with flour.
Place a round in the palm of your hand and indent the centre with your finger.
Repeat until all rounds are complete.
Wrap red peppers in foil.
Bake in a preheated 400°F (200°C) oven for 15 minutes.
Remove foil and peel away the skin from peppers.
Core and seed the peppers.
Fine dice the peppers.
Heat the oil in a sauce pan and saute the onion with the garlic until tender.
Add the seasonings, lemon juice and peppers.
Simmer covered for 45 minutes.
Remove from heat and puree in a food processor, return to sauce pan.
Add the sherry and cream.
While the sauce is simmering, cook the pasta in 3 quarts (3 L) of boiling salted water for approximately 9 minutes, drain and transfer to a serving bowl.
Toss with sauce and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pepper
Preparation Time: 
40 Minutes
Cook Time: 
90 Minutes
Ready In: 
130 Minutes
Servings: 
4

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