CRUSHED RED PEPPER SAUCE RECIPES

OLIVE OIL, GARLIC AND CRUSHED RED PEPPER SAUCE RECIPE ...

Olive Oil, Garlic and Crushed Red Pepper Sauce Recipe ... image

For pasta from Real Simple magazine, May, 2007. Haven't made this yet. You can upgrade this dish with sausage and red bell pepper. Just heat 1 tbsp. olive oil over medium-high heat. Add l lb. Italian sausage with the back of a wooden spoon, until it's browned and cooked through, about 10 minutes. Add 1 large bell pepper (cut into 1/2 pieces) and cook, stirring occasionally, until tender, 3-4 minutes. Add to the pasta with olive oil, garlic, and crushed red pepper and toss to combine.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb dry pasta
1/2 cup extra virgin olive oil
3 garlic cloves, minced
1/4 cup water
1/2 teaspoon crushed red pepper flakes
1 1/4 teaspoons kosher salt
1 cup fresh parsley, flat leaf, chopped

Steps:

Cook the pasta according to directions.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown.
Add pasta water, red pepper flakes, salt and parsley and bring to a boil.
Toss with the cooked pasta.

Nutrition Facts : Calories 670.7, FatContent 28.9, SaturatedFatContent 4.1, CholesterolContent 0, SodiumContent 560.4, CarbohydrateContent 86.9, FiberContent 4.2, SugarContent 2.2, ProteinContent 15.5

SPICY RED PEPPER SAUCE RECIPE | MARTHA STEWART

Spicy Red Pepper Sauce Recipe | Martha Stewart image

This zesty red sauce is thick with diced red peppers. Its piquancy comes from crushed red-pepper flakes and dashes of hot sauce. Serve tossed with hearty fettuccine noodles and freshly grated Parmesan cheese.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Yield Makes about 2 quarts

Number Of Ingredients 13

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)

Steps:

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.

Nutrition Facts : Calories 135 g, FatContent 5 g, FiberContent 4 g, ProteinContent 3 g, SodiumContent 562 g

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For pasta from Real Simple magazine, May, 2007. Haven't made this yet. You can upgrade this dish with sausage and red bell pepper. Just heat 1 tbsp. olive oil over medium-high heat. Add l lb. Italian sausage with the back of a wooden spoon, until it's browned and cooked through, about 10 minutes. Add 1 large bell pepper (cut into 1/2 pieces) and cook, stirring occasionally, until tender, 3-4 minutes. Add to the pasta with olive oil, garlic, and crushed red pepper and toss to combine.
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