Radiatori: Warming Red Pepper and Whisky Sauce

Name: Radiatori: Warming Red Pepper and Whisky Sauce (Radiatori con Peperoni e Whisky)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 3 red romano peppers (the long ones), or 2 large red peppers; 2 cloves garlic, thinly sliced; 200 g radiatori; 100 ml light tomato sauce or tomato passata; 2 medium red onions; 2 tablespoons chopped flat-leaf parsley grated pecorino, to serve (optional); 80 ml whisky; ½ teaspoon crushed dried chilli flakes; 50 ml extra virgin olive oil

Radiatori con Peperoni e Whisky

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This recipe is perhaps a little contrived, but provides a hearty and warming red pepper sauce for radiatori — somewhat fitting.

Ingredients

200 g radiatori
3 red romano peppers (the long ones), or 2 large red peppers

Starter
Main course
Vegetarian

Method

Cut the peppers lengthways into halves (romano peppers) or thirds (large bell peppers), then across into 1cm strips. Cut the onions in half, then across into half-moons. In a wide frying pan set over a medium heat, fry together the peppers, onions, garlic and chilli in the oil with a hefty pinch of salt and plenty of black pepper. You need to cook them for as long as 45 minutes, until they are