Bell Pepper Sauce

By John, 26 July, 2020
Region
Italy
Description

Bucatini with Bell Pepper SauceHere's a light sweet blast of summery fresh flavor for long pasta, like the fat round bucatini shown here.

As with many Italian recipes, there are not many ingredients, and quality is paramount. In this case, the usual olive oil, garlic, and onion are accompanied by garden fresh red and yellow bell peppers, a little cream, and a pinch of fresh marjoram (or oregano if you can't get marjoram). 

Use farm-fresh peppers if you can; they have more flavor than the supermarket variety because they can be sold within a day or two of harvesting instead of spending a week in a refrigerated truck! 

Yield
4 Servings
Preparation time
30 minutes
Ingredients
2 T Olive oil
1 T Onion (chopped)
1⁄2 clv Garlic (chopped)
3 Bell Pepper (red or yellow, sliced)
1⁄2 c Heavy Cream
Instructions
  1. In a skillet on low heat, gently cook the onion and garlic while you slice the peppers.
  2. Add the peppers and cook for 10 minutes more, until tender.
  3. In a food processor, process the tender mixture into a puree.
  4. In a bowl, stir in the cream and add salt and pepper to taste.
  5. Serve over bucatini or other long pasta, sprinkled with a few leaves of fresh marjoram if you have it.
Source
The Silver Spoon Cookbook