[Sca-cooks] Red Sauce

[Saint Phlip]

On 6/2/06, wildecelery at aol.com <wildecelery at aol.com> wrote:
>
> I use  roasted red bell peppers  for Pasta Sauce... since I can't have
> tomaotoes
>
> Broil until skin is bl;ackened... dip in a ice water bath , peel, run
> through blender with a touch of olive oil  add standard italian
> spices... basil, oregano, parsley, majoram...
>
> For my last batch I used a beef and vegetable broth as the base
> (strained after my demoiselle made a beef stew with no
> thickener..potatoes, onions, carrots, beef, water)   I also added in
> half a can of black olives leftover from homemade pizza night.
>
> -ardenia


Thanks for the suggestion, but all of us dislike (in my case, HATE) bell
peppers, and a sauce made as you describe, made with red HOT peppers
certainly wouldn't be bland, but MIGHT just be a bit over the top, even for
me, who loves hot peppers (M doesn't, so hot peppers is another no no).





-- 
> Saint Phlip
>
> Don't like getting old? Beats the Hel out of the alternative.
>
> The purpose of life is not to arrive at the grave, a beautiful corpse,
> pretty and well-preserved, but to slide in sideways, thoroughly used up,
> totally worn out, proclaiming, "Wow! What a ride!"
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