|Copyright 2013 LtDan'sKitchen blogs|
One recipe that caught my attention was from Ree Drummond also known in television as the Pioneer Woman. I have seen her show a couple of times but I never really took to her recipes until now. Even so, my version is really rustic due to the fact that I have no blender in my kitchen (Hey, Santa! I'm being awfully good so a blender will come in handy for Christmas!). Come to think of it, maybe I should call myself the Mountain Man! Oh, and when I say rustic, I mean RUSTIC. Ree's version is short of nothing but decadent.
Anyway, this version is almost like a Spaghetti al Pomodoro Crudo except that I used half sweet pimientos and half ripe tomatoes. The dressing is definitely simple and very sparse but it really has a good balance in terms of flavor. I envisioned adding heavy cream to it but after tasting the dish sans cream, it was already delicious I dare not spoil it. This time, simple is definitely better.
Fettuccini with Sweet Red Peppers
1/2 lb dried fettuccini
1 cup diced sweet pimientos
3 tomatoes, diced
1 small onion, finely diced
3 garlic cloves, minced
1 cup chicken broth
1/2 cup parmesan cheese
2 tbsp butter
2 tbsp olive oil
salt and pepper
1. Cook the pasta as per packet directions. While the pasta is cooking,
prepare the sauce.
2. In a large skillet over medium high heat, melt the butter with the olive oil
and saute the garlic and onions. Season with salt and pepper and cook
3. Add the sweet peppers and cook until heated through. Add the broth and
bring to a boil. Lower the heat and simmer for about 5 minutes.
4. When the pasta is almost ready, add the tomatoes into the simmering
peppers. Toss the pasta into the skillet and coat with the sauce. Loosen
with some cooking water if a bit dry.
5. Turn off the heat and sprinkle the cheese into the pasta. Serve with torn
basil leaves and a drizzling of olive oil.