This bell pepper sauce is a great alternative to the traditional tomato sauce, and like I learned in Italy, real tomato sauce (sugo in Italian) is more than just warming up some tomato purée, it takes time and require skills.
My 3 ingredients of choice this time… just kidding, I meant, the 3 main ingredients I had to cook before they finish in the trash are: bell pepper, red onion and celery. But before to get into the recipe, let me tell you something, celery:
Oh celery, I want to apologise. I’ve been ignoring you forever thinking you were only of use for Virgin Mary and my Bloody Mary Skewers (by the way, check it out for more amazing recipes with alcohol) when deep-down you’re a founder of the soup, bringing a light and fresh twist to the strongest flavours and a great companion for any salad. Even if you’ll never be the main character, I hereby recognise how important you are. Love. Aurélie.
OK, back to us.
Positive: A very versatile sauce to accomodate with anything from pasta or potatoes to white meat.
Negative: Nope, I honestly can’t find anything negative with this recipe, it’s also quick and cheap.
- 2 bell peppers
- 1 celery stalk
- 1 red onion
In your pantry:
- extra-virgin olive oil
- salt, pepper
Wash celery and bell peppers. Peel onion. Cut vegetables into slices.
Heat a wok with 3 spoons of oil and add veggies.
Sauté for 3 minutes on high heat then reduce to low-medium heat and cover for about 20 minutes.
When peppers are tender, season with salt and stir.
Transfer to a mixing bowl and reduce to purée.
Season with salt and pepper.
I served it with pasta.
My advice: Light and sweet, this sauce is perfect for kids, but you can make it even tastier for adults by adding:
- 1 or 2 garlic cloves while cooking or garlic powder at the end
- chili flakes for a spicy flavour
- cream or cheese