Spicy Red Pepper Sauce
Zesty red sauce -- here served with fettuccine -- is thick with diced red peppers. It's piquancy comes from crushed red-pepper flakes and dashes of hot sauce. Serve tossed with hearty fettuccine noodles and freshly grated Parmesan cheese.
- Yield: Makes about 2 quarts
Photography: Luis Bruno
Source: Martha Stewart Living, August 2001
- 2 tablespoons extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 4 cloves garlic, minced
- 4 red bell peppers (about 2 pounds), seeded and cut into 1/2-inch dice
- 1/3 cup dry white wine
- One 28-ounce can crushed tomatoes, with juice
- One 14 1/2-ounce can low sodium chicken stock, skimmed of fat
- One 15-ounce can tomato sauce
- 2 cups water
- 1/2 teaspoon crushed red-pepper flakes, or more to taste
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- Few dashes hot-pepper sauce (optional)
Heat oil in a large skillet over medium heat. Add onion and garlic. Cook until softened, about 5 minutes.
Add bell peppers; cook until tender, about 8 minutes. Raise heat to medium high; add wine. Cook, scraping any browned bits from pan, until liquid evaporates.
Stir in crushed tomatoes with juice, stock, tomato sauce, the water, red pepper flakes, salt, black pepper, and hot-pepper sauce if using. Bring to a boil, and reduce to a gentle simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 1 hour.