|Pepper Sauce over Home Made Noodles with Lemon Broccoli|
1/4 cup flour
1/4 cup butter
1 1/4 cup milk
1 or 2 red bell peppers (or 4-8 mini sweet peppers)
pinch of crushed red pepper flakes
2 Tbsp grated parmesan
Roast the peppers over a flame, turning, until lightly blistered and blackened on the outside. Set on a cutting board and let cool, then remove the seeds and puree in a food processor until very smooth.
In a small pot, melt the butter. Add the flour and cook briefly, stirring constantly. Slowly add the milk, stirring constantly, and bring to a boil. Add pepper puree and return to a boil. Remove from the heat and stir in the crushed red pepper and parmesan.
To serve, bring a little milk to a boil in a saucepan on the stove. Whisk in pepper sauce until the desired consistency is reached and bring back to a boil. Pour over warm pasta.
This sauce stores well in the fridge, so don't worry if you have more than you will use in one meal.
|Thinning the Sauce|