Cookbook:Red Pepper and Goat Cheese sauce
- 2 large red bell peppers
- 2 tsp. olive oil
- 1/4 cup red wine
- 1-2 cloves garlic
- basil to taste
- oregano to taste
- goat cheese, 4 oz (115 g) (bouchon, crottin, or generic chevre -- a traditional goat cheese, not a cow-style one)
- pasta, 1 lb (450 g)
- Tabasco sauce, to taste
- Skin and finely chop or process the red peppers
- Place in saucepan & cover with water
- Crush and add garlic (I leave the cloves in; some people may want to fish them out later)
- Cover and until simmering
- 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, make the pasta the usual way. Remember that the sauce only 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.
The above is what I made with what I had. It might be advantageous to remove the Tabasco and instead skin and process some Peppadew or habañero peppers (no more than four peppadews, no more than one habañero) 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.
It might be an interesting experiment to add balsamic vinegar to the sauce when you add the wine.
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.
If you're interested in a prettier-looking dish, peel and process a large carrot with the peppers.
Sausage would be a good accompaniment for this dish.