Linguine with Garden-Fresh Pepper Sauce Recipe

Char peppers, whole on grill or in pieces under broiler, until skin is blackened; place in bowl, cover and let cool. Peel, seed and cut into chunks; purée in food processor.

In pot of boiling salted water, cook linguine until al dente according to package instructions; reserving 1/2 cup/125 mL of the cooking liquid, drain. Keep warm.

Meanwhile, in skillet, heat oil over medium heat; add garlic, hot pepper flakes (if using), salt and half of the basil. Fry until garlic just begins to colour; stir in puréed peppers and bring to boil. Stir in reserved pasta cooking liquid; reduce heat and simmer for 5 minutes. Stir in remaining basil. Ladle over pasta. Sprinkle with some of the cheese and serve remaining cheese on side.

Makes 4 to 6 servings.

Variation: Pasta with Sausage and Garden-Fresh Pepper Sauce
Make Pasta with Pepper Sauce, replacing linguine with short pasta such as penne. Before starting sauce, fry two Italian sausages (approx 8 oz/250 g) in skillet until cooked through. Make sauce in same skillet, adding sliced cooked sausage to simmering sauce.

Makes 4 to 6 servings.
Per each of 6 servings: about 491 cal, 18 g pro, 19 g total fat (5 g sat. fat), 62 g carb, 5 g fibre, 25 mg chol, 856 mg sodium. % RDI: 9% calcium, 26% iron, 30% vit A, 218% vit C, 76% folate.

Variation: Spaghetti with Garden-fresh Pepper Sauce and Meatballs
Make the Pasta with Pepper Sauce, replacing the linguine with spaghetti, and add these meatballs to the simmering sauce.

Meatballs:
1 tbsp (15 mL) fennel seeds
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) black pepper
2 hot peppers, seeded and minced
1 small onion, finely grated
1 egg
1/4 cup (60 mL) minced flat-leaf parsley
1/4 cup (60 mL) grated Romano or Parmesan cheese
8 oz (250 g) lean ground pork
8 oz (250 g) lean ground beef

In small dry skillet over medium heat, toast fennel seeds just until fragrant, about 20 seconds; with spice grinder, side of knife or mortar and pestle, crush coarsely. In large bowl, stir together fennel seeds, salt, pepper, hot peppers, onion, egg, parsley and cheese until thoroughly mixed; stir in pork and beef. With oiled hands and 1 tbsp/15 mL meat mixture at a time, form meatballs; place on oiled rimmed baking sheet. Broil on high until lightly browned on outside and no longer pink in centre, 6 to 7 minutes.

Makes 4 to 6 servings.
Per each of 6 servings: about 558 cal, 30 g pro, 20 g total fat (6 g sat. fat), 65 g carb, 5 g fibre, 86 mg chol, 1,017 mg sodium. % RDI: 17% calcium, 35% iron, 34% vit A, 227% vit C, 82% folate.