Recipe: Red, Yellow, and Green Pepper Sauce for Pasta

Red, Yellow, and Green Pepper Sauce for Pasta
rec.food.cooking/Lucia Dettori

Use either only one kind or a mix of red, yellow, and green peppers, you can also make 2 different sauce by separating the colors and then serve a two-color pasta dish. Personally I don't like the only green pepper version because the green peppers are not as sweet as the others.

In a frying pan put:
some olive oil
2 clove of garlic cut in half (you will remove it once the peppers are cooked)
1 bay leaf (this too you will remove before blending)
fresh rosemary
Once the oil is kind of hot add:
sliced peppers (the smaller the
better but it doesn't really matter)
salt and ground pepper
a pinch of sugar
a little bit of vinagar (optional)

Saute until the peppers are tender. Remove the garlic and bay leaf. Put the peppers in a blender or food processor with a spoon or two of sour cream (it all dependes on how mnuch you are making start with a little and add if the consistency is not creamy.) Also, if you can find Italian sour cream it tastes much better because Italian sour cream is not sour (called Panna da Cucina)

When the pasta is ready just pour the creamy sauce on top; mix and add some fresh Parmesan.

The sauce can also be frozen.