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Fusilli ai Peperoni con Salsa di Aceto Bianco (Pasta/Peppers with White Wine Vinegar Sauce) More Recipes Like This

Italian Pasta recipes

Ingredients: Metric Units
2 red bell peppers
2 yellow bell peppers
1 onion
3 ripe tomatoes
4 oz. white wine vinegar
1 oz. oregano
1 oz. butter
4 ounces vegetable stock
8 ounces croutons
2 ounces olive oil
Salt and pepper
1/2 package (8 oz.) fusilli pasta (spirals)
Directions:
Slice bell pepper into squares, julienne the onion and slice the tomatoes into quarter wedges. In a sauce pan, saute' the peppers and onion in olive oil on LOW until they are cooked through. Then add the tomatoes, oregano, salt and pepper and allow to simmer for 1 minute. Add the white wine vinegar and let it reduce. Finish by putting in the vegetable stock and butter.
Cooking the pasta: Bring water to a boil in a large sauce pan with 2 ounces of salt. Add half a package of fusilli pasta and cook for 10 minutes. Drain the pasta and toss with the prepared sauce. Add the croutons and serve. Serves 4. Enjoy! -Diana
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