RED BELL PEPPER PASTA
From: Sarah E. Henderson
2 lb. red bell pepper (4 large)
2 cups flour
Bake peppers uncovered at 500 degrees(F). Turn them until skins are blackened on every side(40-45 min.) Cool 5 min.
Place peppers in paper bag and fold shut. Let cool. Remove skin, stems, and seeds. Puree peppers. In skillet, cook puree over medium heat, stirring. Cook about 10 minutes until reduced to about 1/2 cup.
Let cool. Mix as with plain pasta.
**** substitute 2 lbs. Poblano chiles (8 lrg.)--gives a green bell pepper flavor. Prepare as above.
**** substitute 2 oz. Dry Anaheim chiles (6)--gives a mild, brick color.
Place chiles uncovered at 500 degrees until they smell toasted(2 min.)
Remove stems and seeds. Rinse and place in bowl.
Pour 2 quarts boiling water on them. Soak 1 hr. Drain and puree with 2 lrg. eggs.