Ingredients:
1 lb pasta
3 large red bell peppers, sliced in thin rings
fresh hot peppers, sliced in thin rings (optional)
olive oil
salt
7 large garlic cloves, sliced
1/2 cup full bodied red wine
asiago cheese
Directions:
Set water to boil for pasta.
Put a thin layer of olive oil in a large skillet and put over medium heat.
Add the peppers and salt to taste. Let cook for a couple of minutes.
Add the garlic and allow to cook for about three more minutes.
Tasty optional additions include any herb desired, any citrus juice, or a carrot (thinly sliced or grated).
Add half of the wine and enough olive oil to cover the vegetables. Once this reaches a simmer, keep it simmering for about 10 minutes.
Put the pasta in the water.
Add remaining wine to the sauce and remove from heat.
Puree the sauce in a food processor or blender. Add olive oil if it seems too thick. This is a rich sauce, so don’t be shy with the oil.
Drain pasta when done and top with sauce.
Serve with fresh grated asiago cheese.
Servings: 4
Time preparation: 40 min.
Time total: 40 min.