Penne With Red Pepper Sauce Recipe
Ingredients
| Red bell peppers | 2 Large, halved | |
| Green beans | 1/4 pound | |
| 6 ounces penne or other pasta | ||
| Olive oil | 1 Tablespoon | |
| Shallots | 2 Medium, finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| White wine | 1/2 Cup (16 tbs) | |
| 1/2 cup low-sodium chicken stock | ||
| 1 medium-size tomato, chopped | ||
| 2 small leeks, washed and cut crosswise into 1/4-inch pieces | ||
| 1 large yellow bell pepper, cut into 1/4-inch-wide strips | ||
| Rosemary | 1 Teaspoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Goat cheese | 2 Tablespoon, crumbled | |
Directions
1. Preheat the broiler.
2. Broil the red bell peppers about 5 inches from the heat, turning frequently, until they are charred all over. Place the peppers in a paper bag and let them steam 15 minutes.
3. Meanwhile, bring a medium-size saucepan and a large pot of water to a boil. Blanch the green beans in the saucepan about 5 minutes, or until just tender; drain and cool under cold water. Cook the pasta in the large pot of boiling water according to the package directions until al dente; set aside to drain.
4. Chop the red bell peppers, place them in a blender and puree; set aside.
5. Heat the oil in a large nonstick skillet over medium heat. Add the shallots and garlic, and saute 1 minute. Cover and cook 4 minutes, or until the shallots are soft. Add the wine and stock, bring to a gentle boil and cook about 5 minutes, or until the liquid is reduced to about 3/4 cup. Add the tomato, leeks and yellow pepper, and simmer about 3 minutes, or until the liquid is reduced to about 1/2 cup. Add the green beans, red pepper puree, rosemary, salt, black pepper and half of the goat cheese, and simmer 1 minute.
6. Toss the sauce with the pasta, then add the remaining cheese and toss again.
2. Broil the red bell peppers about 5 inches from the heat, turning frequently, until they are charred all over. Place the peppers in a paper bag and let them steam 15 minutes.
3. Meanwhile, bring a medium-size saucepan and a large pot of water to a boil. Blanch the green beans in the saucepan about 5 minutes, or until just tender; drain and cool under cold water. Cook the pasta in the large pot of boiling water according to the package directions until al dente; set aside to drain.
4. Chop the red bell peppers, place them in a blender and puree; set aside.
5. Heat the oil in a large nonstick skillet over medium heat. Add the shallots and garlic, and saute 1 minute. Cover and cook 4 minutes, or until the shallots are soft. Add the wine and stock, bring to a gentle boil and cook about 5 minutes, or until the liquid is reduced to about 3/4 cup. Add the tomato, leeks and yellow pepper, and simmer about 3 minutes, or until the liquid is reduced to about 1/2 cup. Add the green beans, red pepper puree, rosemary, salt, black pepper and half of the goat cheese, and simmer 1 minute.
6. Toss the sauce with the pasta, then add the remaining cheese and toss again.
Chef
