2 large red bell peppers
2 tsp olive oil
Ā¼ cup red wine
1ā2 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
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.
- ā¢It might be advantageous to remove the Tabasco and instead skin and process some Peppadew or habaƱero chile peppers (no more than four peppadews, no more than one habaƱero) with the bell peppers. If you're going to do this, though, remember that when doing something which will get hot pepper juice on your hands, you wash your hands thoroughly with soap and water before touching your eyes.
- ā¢It might be an interesting experiment to add balsamic vinegar to the sauce when you add the wine.
- ā¢It might also be interesting to use half as much sweet white wine instead of the red wine and skip the spicy ingredients, and garnish with pine nuts.
- ā¢If you're interested in a prettier-looking dish, peel and process a large carrot with the peppers.
- ā¢Sausage would be a good accompaniment for this dish.
- ā¢Use a traditional goat cheese, not a cow-style one