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.
Martha Stewart Living, August 2001
- Yield Makes about 2 quarts
- 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.
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