Tuesday, September 23, 2014

Pasta with Roasted Pepper Sauce

Today, while my brother was visiting, we took a ride over in the Finger Lakes region of New York.  I like to go to a few Mennonite stores there.  I buy a few things there that are hard to find in other places.  Like a 50 pound bag of flour.  Yes, I know, you are thinking that is HUGE.  You are right it is, but if you bake bread, you go through it quite quickly.

Since I hear this is going to be a rather cold winter again, I am thinking I will be making bread on a regular basis and may not get back there for a while.  I don't know, I say that, and then I always end up going back in a couple months anyway when there is a break in the weather.  

This pasta is delicious.  A but sweet so it is totally a good idea to sprinkle some Asiago over top to offset the sweetness. We also enjoyed the pasta mixed with tomatoes as the acid offset the sweetness of the pepper sauce as well. 

If you have two components, which I did, this recipe is stinking easy to whip up.  I suppose tomato soup would work in a pinch.  Combined with roasted red peppers.

I roast some peppers every year around this time.  I stash them in the freezer.  Boy, are they good on a sandwich! In the winter time that sure is appreciated by me. I had a jar of them in the refrigerator.

roasted peppers
tomato sauce

You could totally make this with store bought stuff.

If you want to get all domestic though, do this:

Tomato Soup

2 quarts tomatoes
1/4 cup butter
1/4 cup flour
4 cups milk
1 large onion, diced

Core and peel some tomatoes.  Place them quartered, in a large soup pot.  Cook them down until they are pretty soft.

In a frying pan fry onions in butter.  Continue to saute for about five minutes, just until the onions are transluscent.  Add in flour.  Be patient.  You want the flour to begin to brown.  This is what gives a nice rich flavor.  Once your flour clumps are golden, whisk in milk. Continue to whisk until all the clumps melt.  Bring to a boil, lower heat and simmer for one minute.

Meanwhile puree the soup, either in the blender or with an immersion blender. 

Pour the milk mixture into the tomatoes.  Season with salt and pepper.


Roasted Peppers

On a cookie sheet.  Place in oven and broil.  You want the pepper skin charred all the way around.  Check and turn often.  It gets real hot so you have to watch this process pretty close. 

As soon as one pepper gets done place immediately in a pot with a cover or a bowl with a cover.  The steam will help the pepper seperate from the skin.

Once you are all done roasting then you have to peel the skin off.

Yes, it is an exhausting process but worth evey little effort later on.  The flavor is WAY better than the jarred kind in the store.  By the way, do not run it under any water when peeling.  You will lose flavor.  Yes, the little seeds will drive you crazy.

Once you peel it all, cut in strips, season with salt and pepper, a little olive oil and a little red wine vinegar.  Let sit overnight for maximum flavor.  If you can stand waiting that long.


Laura. said...

This looks so good! I'd love to try it out.


COCO intheKitchen said...

Very interesting. I'm going to have to try this one, Lori!