15 January 2007

Red Peppers with Red Pepper Fettuccine

I’m not sure if it’s the French frugality gene or just the fact that I stash everything away for travel, but I don’t waste a penny these days.

As a result, more often than not what we eat is dictated by what is on sale at the grocery store. Recently, it has been red peppers. That’s fine with me, as they are usually rather pricey.

In fixing Sunday supper, I surveyed the contents of the refrigerator and found three red peppers, a handful of mushrooms and some leftovers diced tomatoes, the better part of a 14.5-ounce can.

This is what I came up with and it was a huge hit with my husband.

Roasted Red Peppers with Red Pepper Fettuccine


  • 3 medium red peppers
  • 2 teaspoons extra-virgin olive oil
  • 1 medium yellow onion
  • 1 garlic clove, minced
  • 1 can diced tomatoes
  • 1 pound sweet Italian sausage
  • 1 ¼ cups fire-roasted tomato sauce
  • 1 large bay leaf
  • 1 cup sliced mushrooms


Preheat oven to 425. Cut the peppers from top to bottom, following the lines of the pepper. Trim the pieces into strips, cutting away any excess membrane. Drizzle with olive oil and roast in the oven for about 30 minutes, checking frequently to ensure each piece is thoroughly roasted. The peppers will have black spots when you remove them from the oven. Set aside to cool.

You will have some small pieces of pepper left over. Don’t toss them out. Carefully trim them from the tops and bottoms of the pepper and chop them. Chop the onion, too, and sauté both pepper and onion until the onion turns yellow. Set aside.

Brown the Italian sausage in olive oil in a heavy and deep skillet, using a wooden spatula to break it apart. Add the garlic, then about five minutes later, add the diced tomatoes, followed by the onion and diced pepper and the bay leaf. Do not add the larger pieces of roasted pepper at this time.

Simmer for about 10 minutes before adding the prepared pasta sauce.

In a separate pan, brown the mushrooms in olive oil. Add these to the simmering sauce. Allow the sauce to cook on low for another 10-15 minutes before adding the roasted peppers. Remove the bay leaves.

Serve over red-pepper fettuccine. Grate mozzarella or Parmesan cheese on top, or toss on some cheese crumbles. I added a spicy blend of dried red-pepper flakes and garlic at just before serving.

“Sweet with a bite,” was my husband’s reaction. And it cost pennies.

22 comments:

FarmgirlCyn said...

Ya know, Mimi...as many cookbooks as I have, and as many blogs or food sites I visit, you would think I would never just make something up out of my own head...but I do that very thing! Look around, see what we have tucked away in the abyss of the fridge, and create ! A few weeks ago I did a pasta dish with some shrimp, fresh tomatoes, and olive tapenade. So delicious, it nearly brought tears to my eyes! You think I could re-create this? Not too sure! Just used what I had on hand. And sometimes, those are the very best meals to come out of my kitchen!

Tanna said...

Excellent! I think is a magic trick when I can pull this off.

Mimi said...

Yup, Cyn, that's exactly what i think. But write the ingredients down so you can reacreate it!

Let me tell you, Tanna, this was pretty magical tasting to me. When I find a winner from odds and ends in the fridge, I am pretty ecstatic.

Lydia said...

Mimi, did you make the red pepper fettucine too? I've made pasta, but never red pepper -- though I did make it once with red pepper flakes. Hot hot hot!

Anonymous said...

Yummy, that what best describes your whole blog! I happened upson your from someone elses blog and I'm so glad I did. When I saw the photo of the Bittersweet casserole dish, I thought of my set of dishes that belonged to my Grandmother that I will receive when my Mother is gone. For now I am content to see them resting safely in her house.

Mimi said...

No, Lydia, the fettuccine was store-bought. But I do have a pasta maker and one of these days. . .

Welcome, Willzmom; stick around, there's some fun stuff coming up. So glad you stopped by.

Grandma's casserole dish is especially meaningful because I love bittersweet and have a vine in my yard.

Terri said...

This sounded great too.
I only have one complaint....my hand is getting tired from copying down so many of your great recipes.
Have you ever considered writing a cookbook, Mimi? I'm serious! And if you do....I'll be first in line to purchase it!

Mimi said...

Somday I'd love to do a cookbook. Terri can you just copy and paste?

Jann said...

You have such a wonderful creative streak in you, Mimi...at times my refrig looks like a science experiment is going on-things get lost!I tuck things "too" far back...I do enjoy "the search and cook" method of cooking especially when we are pressed for time-we have created some interesting dishes at times-don't you just hate having to run to the store when you are just too pooped? Open the refrig and go for it!!!

Anonymous said...

I have to monitor how much time I spend on your blog, because you make me very hungry and I'm trying to lose weight!
;)
Erin

Mimi said...

Jann, once again we are on the same page with refrigerators. I was just wondering why they were so deep — too much stuff gets lost and then wasted.

Plus, my freezer is on top and it creates a blind spot for me when I peer inside, searching for leftovers.

Erin, I know what you mean. I've gained weight blogging. I'll be rolling down the Champs Elysees or floating on the Seine (no Batobus needed) come May if I am not careful.

Terry B said...

Well, Mimi. It's a good thing it's lunch time now for me. As usual, you've made me hungry. This sounds fabulous! With all the things you already had going on in this dish, I might have been tempted to leave out the prepared red sauce and just let the peppers, onion, garlic, sausage, etcetera do their thing. Lots of big flavors that bring plenty to the party on their own. And I love the fire of the red pepper flakes at the end!

Run Around Paris, this is precisely one of the hazards of food blogging--you're constantly thinking about, reading about, writing about food. I find I have this chronic low-level hunger, like a low-grade infection. Not that I'm looking for a cure, mind you--other than eating something, that is!

Mimi said...

Terry B, had I been making this for myself, I would have left out the sauce.

But I was preparing it for my husband, too, and after 17 years, I know his tastes.

How often we have to compromise in the kitchen!

I know what you mean about hunger. . .

Sherry said...

Your blog is simply wonderful...love it! I hope you don't mind but I linked it on my own blog.

Mimi said...

Thank you, Sherry, I am honored!

Katie said...

That is why God invented risottos and pastas - to help clean out the fridge!
Looks lovely!

Mimi said...

I knew there had to be a good reason, Katie.

I've said it before: Those impromptu meals are often the best!

Terri said...

Hmmm....never thought of copy and paste. Thanks!

Mimi said...

Enjoy!

Julie said...

There's something very satisfying about the creativity involved in opening the refrigerator, seeing what's there, and then making something up on the spot. Sort of like a personal version of Iron Chef. Of course, sometimes I'm more successful than other times but lots of the meals I enjoy most start this way.

And anything that has red peppers, mushrooms, and fettuccine is absolutely delicious. These three are among my favorite ingredients.

Mimi said...

Yes, for some reason these meals are always wonderful while sometimes recipes that are from reliable sources just bomb, at least at our house.

Maybe it has something to do with the food we ate growing up. But my husband and I ate totally different meals growing up. Who knows?

I agree on those flavors — how can you go wrong?

Mimi said...

Yes, for some reason these meals are always wonderful while sometimes recipes that are from reliable sources just bomb, at least at our house.

Maybe it has something to do with the food we ate growing up. But my husband and I ate totally different meals growing up. Who knows?

I agree on those flavors — how can you go wrong?