Fusilli With Peppers And Onions Recipe
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.
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