Pesto Genovese & Bell Pepper Pasta Sauce
I made this upon request. Tomato sauce with baked paprika and homemade pesto genovese makes a really delicious sauce.
There's no cheese in the pesto genovese, so I add it in.
If you mix the paprika in the food processor for 10 seconds, some grains will remain. To get it smooth, alternate between on and off for a few seconds. It's plenty delicious without cream, but don't forget the olive oil. Recipe by Brandy
Pesto Genovese & Bell Pepper Pasta Sauce
I made this upon request. Tomato sauce with baked paprika and homemade pesto genovese makes a really delicious sauce.
There's no cheese in the pesto genovese, so I add it in.
If you mix the paprika in the food processor for 10 seconds, some grains will remain. To get it smooth, alternate between on and off for a few seconds. It's plenty delicious without cream, but don't forget the olive oil. Recipe by Brandy
Cooking Instructions
- 1
Preheat your oven to about 200℃ and bake the paprika. Once the peels become blackened, wrap in aluminum foil, let sit for a few minutes, then peel.
- 2
A good way to remove the paprika peel - after baking, cover with a cold cloth. After a few minutes, you'll be able to remove the peel.
- 3
Cut the paprika into whatever size you like, and put in a blender together with the heavy cream. If you're not using heavy cream, then add olive oil.
- 4
Boil the pasta al dente. Add some oil to a frying pan and cook the onions, then add the sauce from Step 3, along with the genovese, tomato sauce, and chili.
- 5
Drain the pasta and add to the frying pan. You can also add cheese here if you like. Transfer to a serving plate, and garnish with more cheese and black pepper if you like.
- 6
I made this one without heavy cream. In Step 3 add the paprika and 3 tablespoons of olive oil to the blender and mix. Then proceed to Step 4.
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