Fettuccine With Red Bell Peppers

Adapted from Wolfgang Puck's Pizza, Pasta, and More by Wolfgang Puck ©2000. Used by permission of Random House, Inc.

(Serves 2)

• 1 tablespoon extra-virgin olive oil
• ¼ cup chopped onion
• 2 tablespoons minced garlic
• 2 large red bell peppers (about 1 pound), roasted, peeled, cored, seeded, and cut into ¼-inch strips
• Pinch of red-pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2/3 cup reduced-sodium chicken stock, heated (or Puck’s store-bought organic stock)
• 6 ounces fresh or store-bought fettuccine
• 1 teaspoon chopped, fresh thyme leaves
• ½ teaspoon sherry-wine vinegar
• Chopped fresh cilantro leaves or Italian parsley, for garnish

• 1. Heat the olive oil in a medium skillet. Over medium-high heat, sauté the onion and garlic until translucent, 2 to 3 minutes. Stir in the roasted bell peppers and red-pepper flakes and cook 3 to 4 minutes longer. Season with salt and black pepper to taste. Remove about 1/4 of the mixture and reserve.
• 2. Pour the stock into the pan and bring to a boil. Cool and pour into a blender; purée until smooth. Return to the pan and keep warm.
• 3. Meanwhile, bring a large stockpot of water to a boil. Add a little salt and cook the noodles until they are al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to the directions on the box.) Drain the noodles and stir them into the sauce. Stir in the thyme, vinegar, and reserved roasted-peppers mixture. Adjust the seasonings to taste.
• 4. To serve, arrange the pasta in the middle of two large heated plates or bowls, spooning additional sauce over each. Garnish with the chopped cilantro or Italian parsley and serve immediately.

Nutrients per serving:
Calories: 307
Fat: 10g
Cholesterol: 2mg
Carbohydrate: 44g
Sodium: 879mg
Protein: 10g
Total dietary fiber: 4g

March & April 2008

Photographer: Judd Pilossof

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