Fettuccine with Creamy Red Pepper Sauce

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

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

Lighter, Quicker, Better

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

  • pounds red bell peppers, roasted
  • 1 yellow bell pepper, roasted
  • ½ cup dry white wine, preferably Chardonnay
  • ½ cup chopped sweet onion
  • 1 garlic clove, minced
  • ½ cup lowfat (1%) or skim milk
  • 1 teaspoon thyme leaves, stripped from stems
  • Salt and Freshly ground black pepper
  • 1 pound fresh fettuccine, preferably a combination of spinach and plain egg pasta, or 12 ounces dried fettuccine
  • Thyme sprigs, for garnish

    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 should have ¼ to ½ cup juices.
    3. Combine the red pepper strips, white wine, onion, and garlic in a 10-inch heavy skillet, preferably nonstick. Cook, covered, until the onions are very tender, about 20 minutes. Transfer the mixture to a food processor. Add the reserved pepper juices and puree until smooth. Return the puree to the skillet.
    4. Stir in the milk and heat puree to a boil. Boil, uncovered, stirring, until mixture has reduced slightly to about 1 cup. Stir in the yellow pepper strips, thyme, and salt and pepper to taste.
    5. Salt the pasta water and cook the fettuccine until al dente. Fresh pasta will be done in 2 minutes, dried pasta in about 8 minutes. Drain. Toss the pasta with half of the sauce and spoon onto warm plates. Spoon the remaining sauce over the pasta, garnish with a sprig of thyme, and serve immediately.