Fettuccine Campagnola

This recipe will delightfully surprise your guests when they try to guess the main ingredient. Most guests will invariably guess that the sauce is made from tomatoes, as tomato sauce is by far the most popular red sauce from the Italian culture. And the tomato is a noble fruit indeed. But it was not used in this recipe. They will be shocked when you inform them that “not a single tomato was sacrificed in the making of this sauce”. Have them taste your dish first to see if they can figure it out. After you share a few laughs, go ahead and tell them the secret ingredient of this recipe… bell peppers.

How to Prepare Fettuccine Campagnola

Bring a pot of water to boil, and add some fettuccine noodles. (Please do not add oil to the boiling water. I have seen many people make this mistake. The oil will simply float on top and be completely wasted.) Stir the noodles frequently as you prepare the sauce…

To prepare the sauce, just blend some red bell peppers until it is liquid. Add some avocado oil or grapeseed oil to a saucepan and cook it on low to medium heat with some minced chopped onions and minced garlic. Chop up another bell pepper or two, and toss it in. Then, pour your bell pepper juice into the sauce pan and cook for a few minutes to evaporate some of the liquid. Add in a pinch or two of pink himalayan sea salt and grind up some black, white and pink peppercorns. You may want to add some paprika too, in keeping with the pepper theme. If you like spicy foods, add in some chopped jalapenos, or if you’re feeling especially tough, some habanero chilis. Oh yeah… peppers, peppers and more peppers.

vida lotus fettuccine campagnola a la ducharme

When the noodles are ready, strain them, and transfer them back into the empty pot. This is the critical moment that will make or break your pasta. If your sauce is ready, pour it onto the noodles and stir it gently with a pasta scooper, the utensil with the plastic teeth, until the sauce uniformly covers all of the noodles. But if your sauce is still cooking, then this is the moment when you must stir in some oil, so that the noodles do not stick together while awaiting your sauce. Here you can use extra virgin olive oil if you wish. EVOO should only ever be used raw, never cooked, because it turns to smoke at low cooking temperature.

Once the sauce is done, mix in your sauce, and serve. Garnish with fresh basil leaves, thyme, rosemary, oregano, dill, sage or any aromatic herbs that you prefer. Top it with vegan Parmesan cheese. Definitely do not use non-vegan cheese unless you want cancer, heart disease, diabetes or to become more susceptible to viral infections. VioLife makes an amazing vegan Parmesan in triangular wedges that you can grate in the traditional way. If you don’t have vegan Parmesan cheese handy, a reasonable substitute is nutritional yeast. Or, you could dehydrate some coconut flakes. In both these cases you may want to sprinkle some more himalayan sea salt on top, to replace the regular saltiness provided by the Parmesan cheese.

Buon apetito!

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