Fusilli With Peppers And Onions Recipe
This Fusilli With Peppers And Onions recipe is from family cookbook and you can be rest assured that it works. Best enjoyed as a Main Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Italian folks out there will love this recipe. Stock up on more and more Pasta as you will want to make this Fusilli With Peppers And Onions time and again. Easy eater, Fussy eater. No problem! Try this recipe for Fusilli With Peppers And Onions and win over all.
Ingredients
2 tablespoons olive oil
3 medium-size yellow onions, thinly sliced
3 cloves garlic, minced
2 large sweet green peppers, cored, seeded, and thinly sliced lengthwise
2 tablespoons minced fresh basil or 2 teaspoons dried basil, crumbled
1 teaspoon dried thyme, crumbled
2 tablespoons flour
2 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 pound fusilli, corkscrew pasta, or twists
Directions
1 In a 12 inch non stick skillet, heat 1 tablespoon of the I oil over moderate heat.
Add the onions and saute for 5 minutes or until softened.
Reduce the heat to moderately low, add the garlic, green peppers, basil, and thyme, and cook, stirring occasionally, for 1 5 minutes or until soft.
2 In a small saucepan, heat the remaining tablespoon of oil over moderate heat.
Stir in the flour and cook for 30 seconds.
Gradually add the stockand bring to a boil.
Cook, stirring constantly, for 5 minutes or until smooth and thickened.
Stir in the salt and black pepper.
3 Meanwhile, bring a stock pot of unsalted water to a boil.
Add the fusilli and cook for 8 minutes or until tender but still firm to the bite.
Drain and transfer to a warm serving bowl.
Stir the sauce into the cooked vegetables and toss the mixture with the hot cooked pasta.
Add the onions and saute for 5 minutes or until softened.
Reduce the heat to moderately low, add the garlic, green peppers, basil, and thyme, and cook, stirring occasionally, for 1 5 minutes or until soft.
2 In a small saucepan, heat the remaining tablespoon of oil over moderate heat.
Stir in the flour and cook for 30 seconds.
Gradually add the stockand bring to a boil.
Cook, stirring constantly, for 5 minutes or until smooth and thickened.
Stir in the salt and black pepper.
3 Meanwhile, bring a stock pot of unsalted water to a boil.
Add the fusilli and cook for 8 minutes or until tender but still firm to the bite.
Drain and transfer to a warm serving bowl.
Stir the sauce into the cooked vegetables and toss the mixture with the hot cooked pasta.
