Fettuccine with Veal in a Roasted Red Pepper Cream Sauce

By jlwoodruff

A simple and absolutely delicious pasta – delicate Veal married with succulent roasted red peppers and cream.

Ty a little goat cheese crumbled on top or sautéed green beans and oyster mushrooms tossed in.

Makes 4 servings.

Ingredients

• 1 lb veal cutlet, cut into bite size strips 500 g
• 2 sweet red peppers
• 2 tablespoons olive oil 30 ml
• 2 cloves garlic, minced
• 1/2 cup finely chopped red onion 125 ml
• 1 tablespoon chopped fresh rosemary 15 ml (or 1 teaspoon /5 ml crumbled dried parsley)
• 1/4 cup brandy or white wine 50 ml
• 1/2 cup whipping cream 125 ml
• 12 oz fettuccine 375 g
• salt and pepper
• fresh rosemary sprigs
• shaved Parmesan

Preparation

Step 1

Roast peppers until black on all sides; let cool.
Peel off skin and remove core; purée until smooth.
Set aside.
Cook fettuccine until tender but firm; drain well.
Meanwhile, in large skillet, heat oil over medium-high heat; cook garlic, onion and rosemary for about 3 minutes or until tender.
Increase heat to high, add veal, in batches if necessary, cook until browned.
Deglaze pan with brandy.
Add puréed peppers and whipping cream, bring to boil; season to taste with salt and pepper.
Serve over fettuccine.
Garnish with rosemary and Parmesan.