Roasted Red and Yellow Pepper Sauce with Garlic

0 comments

Appears in Cook's Illustrated September/October 1994

Late-harvest vegetables such as broccoli, zucchini, and bell peppers are transformed into homey pasta sauces using traditional Italian flavors.

SERVES Sauce for 1 pound dried pasta

TIME 15 minutes, plus 30 minutes standing

WHY THIS RECIPE WORKS

We liked this simple pasta sauce recipe with almost any string or ribbon-type pasta except angel hair. Do not use a food processor to chop the bell peppers, as their colors will blend rather than remain distinct. Remember to reserve some of...

Print