Fettuccine with Creamy Red Pepper Sauce

Another Ellie Krieger recipe.  I, probably, say it all the time.  We enjoy her food.  Each dish earns praise, in our home, and the food disappears.  This is an easy sauce to make and with pasta, it is a winning recipe.

Fettuccine with Creamy Red Pepper-Feta Sauce   Ellie Krieger  adapted

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 8-ounce jar roasted red peppers, drained and chopped
  • 1/2 cup organic vegetable broth  (I use Imagine)
  • 1 cup crumbled feta cheese or a 6-ounce block
  • 1/2 pound gluten-free fettuccine 
  •  dash black pepper
  • 2 tablespoons chopped fresh parsely

Directions

Heat the oil in a heavy skillet over medium-high heat. Saute onion until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly.

Place mixture in a  food processor withbroth and all but 2 tablespoons of the feta. Process until combined, about 30 seconds.

Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed.

 Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta.

Ellie Krieger, Food Network - Sunset Festival 2010

Ellie Krieger, Food Network - Sunset Festival 2010 (Photo credit: Ed Bierman)

Note:  I find that the addition of some water from cooking the pasta makes a huge difference, in the creaminess of a sauce. 

Trick or Treat Tuesday!

Easy Fettuccine Alfredo

Parmigiano-Reggiano cheese, the true "par...

Image via Wikipedia

  Rich and creamy and with a delicate flavor that stays with you……..  I love it.  It was a cinch to throw together.  I did it in two saucepans, one for the pasta and one for the sauce.  It is an easy cleanup.  I could eat this, nightly.  Hubby WOULD not.  He is just too good about what he eats, working to have a healthy diet.  I can’t pass on a recipe like this.

Fettuccine Alfredo 

Ingredients:

12 ounces  fettuccine; cooked
1/2 cup butter (one stick),
1 c Whipping cream room temp
3/4 c Grated parmesan cheese
 1 tablespoon parsleysalt and pepper to taste

Method:

Drain pasta well; place in warm serving dish large enough for tossing.

In a small sauce pan, melt butter and add whipping cream, Parmesan cheese and parsley; toss until pasta is well coated.

Add salt and pepper to taste.


A Little Nosh   

This is linked to Homemaker in Heels Blog Hop                 Sharing Sundays