Ingredients
- 2 large red bell peppers
- 2 tsp olive oil
- ¼ cup red wine
- 1–2 cloves garlic
- Basil to taste
- Oregano to taste
- 4 oz (115 g) goat cheese (e.g. bouchon, crottin, or generic chevre)
- 1 lb (450 g) pasta
- Tabasco sauce, to taste
Make it step by step
- Skin and finely chop or process the red peppers.
- Place chopped peppers in saucepan, and cover with water. Crush and add garlic.
- Cover the pot and bring to a simmer. Stir in wine and olive oil.
- Add basil, oregano, and Tabasco, stirring occasionally at simmer; allow sauce to begin cooking down.
- While you're doing this, start boiling the pasta in salted water. Remember that the sauce just needs to take its sweet time to cook down.
- Cut the rind from the goat cheese; you only want the inner part for this.
- As soon as the pasta and sauce are ready, toss them and the goat cheese together in your serving dish. You have to do this fast, so the goat cheese will melt through the sauce and over the pasta. Stirring the goat cheese into the sauce could result in burned sauce.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.