1 medium red onion, peeled, halved and sliced (about 2 cups)
3 bell peppers (1 each red, orange and yellow), seeded and cut into thin strips
Pinch ground cayenne pepper (optional)
1 tablespoon chopped fresh flat-leaf parsley
Start making the Basic Canned Tomato Sauce.
Meanwhile, in a large skillet over medium heat, warm the garlic in the oil until it releases its fragrance. Add the onion and sauté for 5 minutes, until it just begins to become translucent. Add the peppers and, if desired, cayenne pepper, stir to coat well and cook, stirring from time to time, until tender, about 20 minutes.
When the peppers are tender, stir them into the sauce and continue to cook until the Basic Canned Tomato Sauce has simmered for the full amount of time, about 10 more minutes. Remove from the heat and remove and discard the garlic cloves. Stir in the parsley.
Per serving: 248 calories, 4 gm protein, 22 gm carbohydrates, 18 gm fat, 0 mg cholesterol, 2 gm saturated fat, 325 mg sodium, 6 gm dietary fiber
Makes about 5 cups, enough to dress
1 1/2 pounds of pasta
This robust sauce can be served over fettuccine or polenta, sprinkled liberally with freshly grated Parmigiano-Reggiano cheese.
Basic Canned Tomato Sauce (basil omitted; see recipe above)
1/2 cup dried porcini mushrooms