50 Pastas – Red Pepper Sauce
In case you were curious….yes, I live with an opinionated toddler. Daily I am intrigued by the logic he juggles in that massive brain of his determining what he likes and dislikes…mom’s do you feel me?
I seriously think he spends half of his nap time thinking up mind games he can play on Mommy to make his evening more “eventful”….there’s not enough wine in the world some nights…OY!
Recently, my son has decided he does not like the taste of Red Bell Peppers….WHAT?!
What’s not to like?…they’re crunchy, they’re sweet, they’re juicy…need I go on?
Luckily there is a sauce for that. A light, savory brightly flavored pasta sauce to win over any opinionated patrons at your dinner table…
Mom’s unite…let’s prove their taste buds wrong with this delightful pasta sauce, shall we?
The red bell peppers and garlic are broken down into bite sized pieces…all the better to cook you with my dears!
Toss them into a pan over medium-low heat with some butter and thyme. Cover and cook until nice and tender. This is when the synapses in your brain begin to fire as you realize this intoxicating smell is about to fill your belly with comfort and love…it’s divine!
Now it’s time to puree the heck out of these tenderized vegetables….almost like a red pepper smoothie, but we won’t slurp this down just yet. We need to add a few extra ingredients to enhance the flavors being created at the moment.
Return the pepper puree back into the skillet used before, turn up the heat to medium and stir in a squeeze of lemon juice. Never underestimate the power of a good lemon squeeze…it has a way of awakening the flavors you are blending and making them happy to please your palate. Don’t be stingy…just do it!
Simmer the pepper sauce until it is thickened then toss in some cooked noodles…like tagliatelle or fettuccine. I would say any long, string-like noodle would go great with this sauce. I especially liked the long flatter noodles with this allowing more surface area for the sauce to grab on to.
Season with some salt to taste and garnish with a dollop of sour cream when ready to serve.
All I am going to say is, my son’s plate…EMPTY! Yea that’s right Little Lew…who’s yo momma now?!
Time to tackle the next challenge…how to rekindle his love for eggs…If you’ve got a suggestion, let me know in the comments below! Or if you want to say “Hi There!” that would be cool too!
- 4 Red Bell Peppers chopped
- 1 teaspoon garlic chopped
- 1 teaspoon thyme
- 3 tablespoons butter
- 1 tablespoon lemon juice
- 1 lb tagliatelle or fettuccine
- Sour Cream, for garnish
- In a skillet over medium-low heat melt the butter and cook the peppers, garlic and thyme covered until tender. Transfer the mixture to a blender or food processer and puree until smooth. Return the pepper puree back to the skillet. Turn up the heat to Medium and stir in some lemon juice. Simmer until thickened. Toss in some cooked tagliatelle (or fettuccine). Season with salt and top with a dollop of sour cream.
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