Red Pepper Coulée
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
here) and of course a lot more of his adventures
on his own website, and I do mean adventures.To
visit his website click
Patrick had this comment about the recipe:
delicious and easy sauce for pasta. This is
best when made with fresh peppers however the
canned variety work quite well".
tablespoonsFresh Garlic, minced
1 x 28oz can Italian Style Roasted Red Peppers,
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)
peppers, garlic and spices in olive oil until
garlic starts to brown.
tomato paste, combine thoroughly and simmer
sauce into a blender and purée well.
and serve over al dente Angel Hair pasta.
a little cream to lighten if desired.