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Recipe for :

Fettuccine with Red Pepper and Basil Sauce

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


2 large garlic cloves, minced
1/2 cup finely chopped onion
a pinch of dried hot red pepper flakes
1/4 teaspoon dried thyme, crumbled
1 tablespoon olive oil
2 red bell peppers, sliced thin (about 2 cups)
2/3 cup chicken broth
1 tablespoon unsalted butter
2 tablespoons finely chopped fresh basil leaves
fresh lemon juice to taste
1/2 pound fettuccine
freshly grated Parmesan as an accompaniment

  • In pan with olive oil cook the garlic, onion, red pepper flakes, thyme, and salt and pepper to taste over moderately low heat.
  • Stir until the onion is softened and then add the bell peppers and the broth. Simmer the mixture, covered, for 10 minutes, or until the peppers are very soft.
  • In a blender purée the mixture until it is smooth, return it to the pan and add the butter.
  • Stir in the basil and the lemon juice. Adjust seasoning if necessary. Keep the sauce warm.
  • In a saucepan of boiling salted water cook the fettuccine until it is al dente, drain it well, and transfer it to a serving bowl.
  • Add the sauce, toss the pasta well, and serve with Parmesan.

Serves 2

Martin James