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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

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Ingredients

  • 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)

Directions

  1. Step 1

    Heat oil in a large skillet over medium heat. Add onion and garlic. Cook until softened, about 5 minutes.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, August 2001

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