Our family was in San Diego this past week for the most amazing wedding ever. Dana was in the wedding, and the only downside to that was she did not get to eat at Acqua al 2 because she was at the rehearsal dinner. This is one of our favorite restaurants. There is one in Florence, Italy and one in San Diego. If you are ever in either city, you MUST go have a filet at Acqua al 2.
Anyway, we had dinner at Acqua al 2 Friday night, and for an appetizer, we had the pasta sampler. One of the pastas had roasted red pepper and tomato sauce. It was freaking delicious. So, I decided to make my own version of it when I got home. It was also freaking delicious.
Here's what you'll need:
2 red bell peppers
Anyway, we had dinner at Acqua al 2 Friday night, and for an appetizer, we had the pasta sampler. One of the pastas had roasted red pepper and tomato sauce. It was freaking delicious. So, I decided to make my own version of it when I got home. It was also freaking delicious.
Here's what you'll need:
2 red bell peppers
1/2 onion
2 garlic cloves
1/2 cup olive oil
about 8 fresh basil leaves
1 (29 oz.) and 1 (15 oz.) can of Hunt's Sauce
1/2 cup heavy cream
Start by roasting your red peppers. You can buy them already roasted in the grocery store, but it's actually really easy to just do it yourself.
Preheat your oven to broil. Place the top rack about 4 inches below the broiler. Cut the tops off the peppers and take out the seeds. Cut them into quarters, and lay them skin side up on a baking sheet.
Put them in a food processor until they are liquified. If you are chopping my hand, chop them as small as you can.
Heat the olive oil over medium high heat. After about 5 minutes, splash a tiny bit of cold water into the pan. If the oil makes a cracking noise, it's ready. Add the onion mixture and the liquified bell peppers. Saute for about 5 minutes, or until the onions are soft.
Then, add the heavy cream and the canned tomato sauce. (This picture only shows the cream. I added the sauce next, and I forgot to take a picture.)
Let the sauce come to a bubble. Turn the heat down to low, and let simmer for about 30 minutes. Serve over any pasta you like!
I hope you love this recipe as much as I do. It's really easy and really delicious!
Broil until the skins are black. Mine took about 20 minutes to look like this:
Immediately, place them in a ziploc bag and seal it for 20-25 minutes. The steam will loosen the skins.
While you're waiting for the peppers to steam, put your onion, garlic, and basil into a food processor. Pulse until the onion is diced.
Peel the skins off the peppers. They should come off pretty easily.
Put them in a food processor until they are liquified. If you are chopping my hand, chop them as small as you can.
Heat the olive oil over medium high heat. After about 5 minutes, splash a tiny bit of cold water into the pan. If the oil makes a cracking noise, it's ready. Add the onion mixture and the liquified bell peppers. Saute for about 5 minutes, or until the onions are soft.
Then, add the heavy cream and the canned tomato sauce. (This picture only shows the cream. I added the sauce next, and I forgot to take a picture.)
Let the sauce come to a bubble. Turn the heat down to low, and let simmer for about 30 minutes. Serve over any pasta you like!
I hope you love this recipe as much as I do. It's really easy and really delicious!
xo Chrissy
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