When my husband discovered he has an allergy or sensitivity to tomatoes and wheat, I was devastated. Being Italian, I grew up eating pasta and homemade tomato sauce at least once or twice a week. I couldn’t imagine never being able to eat it again but I also understood the need for hubby to make changes to his diet. I wanted him to feel good and be healthy.
One day, I decided to make a spaghetti sauce using something other than tomatoes. I chose peppers because they are red.
I took the following items and blended them together in my food processor:
3 large red peppers
1 small zucchini
5-6 fresh Basil leaves
5-6 fresh leaves of Rosemary
I then placed a large skillet on the stove and added:
about 1/2 of virgin olive oil to it.
2 small cloves of crushed garlic
I set the stove to a medium temperature and then dumped the blended mixture into the skillet.
I added salt to taste.
I let it cook for about 20-30 minutes while stirring regularly.
And once it was complete, I added my red pepper sauce to already cooked white rice spaghetti noodles and sprinkled the top with grated Romano cheese.
And it was ridiculously good.
The next best thing to a spaghetti sauce.