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Recipe for :

Roasted Red Pepper Coulée

This recipe comes from Chef Patrick who has travelled the world using his culinary arts and learning new skills. There is more about Patrick on his Biography page (click here) and of course a lot more of his adventures on his own website, and I do mean adventures.To visit his website click here.

Chef Patrick had this comment about the recipe:

"A delicious and easy sauce for pasta. This is best when made with fresh peppers however the canned variety work quite well".


2 tablespoonsFresh Garlic, minced
1 x 28oz can Italian Style Roasted Red Peppers, chopped
1/2 teaspoon Black Pepper
1 teaspoon Salt
1 tablespoon Oregano, dried
1 tablespoon Basil, dried
1/2 tablespoon Thyme, dried
3 tablespoon Tomato Paste
Heavy Cream to color (optional)

  • Sauté peppers, garlic and spices in olive oil until garlic starts to brown.
  • Add tomato paste, combine thoroughly and simmer 20 minutes.
  • Pour sauce into a blender and purée well.
  • Reheat and serve over al dente Angel Hair pasta.
  • Add a little cream to lighten if desired.

Chef Patrick