Recipe - Roasted Red Pepper Sauce (Mf)

12 ounce Dried spinach pasta
1 small Cauliflower head, cut into
florets
One half cup Olive oil
1 Onion, cut or sliced up into half
moons
One half cup Dry white wine
7 ounce Roasted red peppers, drained
and cut into thin strips
4 ounce Hazelnuts, toasted, skinned
and chopped
Salt and freshly ground
black pepper, to taste

Bring water to a boil for pasta. Add pasta and cook until al dente.

Steam cauliflower florets separately. When done chop into small bits and
hold until later.

Heat olive oil in a skillet. Add cut or sliced up onions and saute a minute just to
start them cooking. Cover the skillet, reduce the heat, and cook until
tender about 5 minutes. Add the wine and reduce by half. Add the peppers
and saute a moment just to heat through. Season to taste with salt and
freshly ground black pepper. Add cauliflower bits just to rewarm.

When pasta is done, drain it and transfer to a bowl. Top with sauce and
blend the two together.

Garnish with toasted hazelnuts.

To toast and skin hazelnuts:

Set unskinned nuts in a baking pan and roast at 375 degrees until they emit
a roasted aroma.

Rub the skins off between two cloth towels and discard skins. The nuts are
ready to be used.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC format by Gail Shermeyer, 4paws@netrax.net

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6540

Posted to MCRecipe Digest V1 #495 by 4paws@netrax.net (ShermeyerGail) on
Mar 02, 1997.