Fettuccine with Creamy Red Pepper Sauce

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

We developed this recipe when we were first starting our Bon Appétit column. We concocted a whole series of dishes called “Taking the Cream out of Creamy.” Pureeing roasted peppers with a little lowfat milk approximates the texture of a cream-based sauce with very little fat.

Ingredients

Method

  1. Bring a large pot of water to a boil for the pasta.
  2. Peel and cut the peppers into strips ¼ inch wide over a bowl to catch the juices. Set aside red and yellow pepper strips separately. Strain contents of the bowl, discarding solids and reserving pepper juices. You shou