Spaghetti al peperone dolce
Blended vegetables make a delicious sauce to serve with any kind of pasta as proved by this inimitable spaghetti in sweet pepper sauce.
I first encountered the dish at the highly recommendable Osteria Michiletta in Cesana and was duly impressed that something so apparently simple could contain so much taste.
Back home I have tried to copy the experience and after numerous attempts that turned out too hot, too sweet or otherwise too much, I think I have finally found a reasonable wannabe recipe. The challenge consists in getting the unmistakably Italian, hot-n-sweet smokey flavour just right to memory, but maybe the taste experience has been spiced up with the atmosphere and the treat of on authentic, unpretentious slow food restaurant with no printed menus.
If any of you have got a recipe that is closer to the real deal please let me know.
4 red sweet peppers or bell peppers
1 dried Calabrian pepper
1 clove of garlic
100 ml vegetable stock
50 ml white wine
Soak the dried pepper in boiling water. Remove the seeds, skin and stem. Take care to get all the seeds out. Otherwise the sauce may become too hot. If you have not got a string of dried peppers from Calabria, substitute with one additional bell pepper and a small dried peperoncino.
Grill the bell peppers until they blacken. Allow them to cool in a plastic bag, before you rub off the skin and remove the seeds.
Heat the olive oil and give the chopped garlic a quick fry. Add peppers and chase them around in the casserole for a couple of minutes.
Add the wine an allow it to evaporate before you pour in the broth.
Cook under lid for 10 minutes, before you blend the peppers to a smooth, thick salsa.
Serve with spaghetti, maccheroni or tagliatelle.
Other easy pasta sauces like spaghetti in sweet pepper sauce