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Categories:
extra-virgin olive oil garlic sweet red peppers tomatoes parsley red pepper grnd pepper oregano brandy linguine fresh mushrooms
Viewed: 56 - Published at: 9 years agoIngredients
- 1/4 c. extra virgin olive oil
- 1/2 tbsp. chopped garlic
- 1/2 c. minced sweet red peppers
- 32 ounce. crushed tomatoes
- 1 tbsp. minced parsley
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon grnd pepper
- 2 teaspoon oregano
- 1/4 c. brandy
- 1 1/2 lbs. linguine, cooked al dente
- 1 doz. fresh mushrooms or possibly combination of mussels, shrimp, lobster and scallops, liquid removed
Method
- 1.
- Heat oil in heavy skillet.
- Add in garlic and peppers and cook over medium heat till peppers are soft.
- 2.
- Add in remaining ingredients except brandy.
- Bring to a boil, reduce heat and simmer uncovered 30 min.
- 3.
- Add in brandy and return to a boil.
- Simmer 5 min.
- Can be made ahead to this point and refrigerated.
- 4.
- Return sauce to slow boil.
- Top with shellfish.
- Cover and simmer till mussels open and shrimp is pink, about 10 min.
- 5.
- Dish sauce over pasta.
- Top with shellfish.
- Serve with freshly grated Parmesan.
