Recipe By : adapted from BH&G Pasta Today (p116)
Serving Size : 8 Preparation Time :0:05
Categories : Sauce For Pasta
Amount Measure Ingredient -- Preparation Method
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12 ounces red bell peppers -- roasted
3/4 cup sour cream
2 tablespoons dry white wine
salt and pepper
red bell peppers -- strips
Roast your own peppers or purchase a 10 ounce jar. Drain the peppers. Use
food processor to puree.
In a small saucepan heat the peppers over medium-low heat for about 2
minutes or till bubbly. Gradually whisk in the sour cream, wine, salt and
ground pepper. Heat through but do not boil.
Important! Heat individual plates. Spoon hot sauce over hot, drained pasta
and garnish with fresh bell pepper slivers (optional). Eat immediately.
Variation from Soup Plantation Restaurants-- Use V8 instead of wine. Offer
with radiatore, twists, 'little helmets' or spinach fettuccine or linguine
This is a last-minute sauce that needs to be eaten hot. Sauce for pasta but
can be used on chicken or vegetables like cauliflower. The richness may be
too-too for some tastes. Also offer bread.
