Ed Giobbi's sweet red pepper sauce for pasta from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 328) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on April 16, 2020

    A little flat and one note. Had to spice this up with extra chili flakes to balance the sweetness and lots of Parmesan (which isn't called for in the recipe) to add some complexity. Edible but will probably not repeat.

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