RIGATONI WITH GREEN PEPPER SAUCE
Sautéed green peppers in garlic and olive oil. Simmered in a rosemary and fennel tomato sauce. Served over rigatoni pasta!
2 T. margarine
2 T. olive oil
3 garlic cloves, peeled and finely chopped
2 lg. green peppers, cut lengthwise into 1/4 inch wide strips
2, 16 oz. cans tomato puree
2 T. tomato paste
1 t. dried rosemary, crushed to a powder
1 t. ground fennel seed
1 bay leaf
salt to taste
12 oz. rigatoni pasta
In large stainless steel saucepan, over low heat, melt margarine with oil. Add garlic and saute till softened, being careful not to burn it.
Add peppers; salt lightly, then raise heat to medium and saute till golden and partially wilted.
Add tomato puree and tomato paste, rosemary, fennel and bay leaf. Stir well; salt to taste; cover and simmer, just below boiling for 1 hour, stirring frequently.
While sauce cooks, cook rigatoni in salted, boiling water according to package instructions. Drain.
To serve, ladle sauce over individual servings of pasta.
Notes: Stir sauce frequently while it cooks and monitor the consistency. If sauce becomes too thick, add a little water, if too thin, remove cover to allow for evaporation.