Bell Pepper and Goat Cheese Sauce for Pasta

Sugo di Peperoni e Formaggio Caprino

Preparation info

  • Enough sauce for 1 pound of pasta, making


    • Difficulty


Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About

I was in the Aliani cheese shop in Venice buying goat cheese for the Piedmontese pasta sauce that precedes this one, and I happened to mention to Signor Aliani that I was going to use it for a very unusual sauce. “How do you make your sauce?” a woman standing near me asked. I told her how. “I am from Menaggio, on Lake Como,” she said, “and we make a goat cheese sauce with peppers.” “With peppers?” I exclaimed, hardly believing that I might be coming into possession o