1 red pepper; finely sliced
1 yellow pepper; finely sliced
300 ml chicken stock
1/2 medium onion; finely sliced
5 g butter
4 tablespoons dry vermouth
1/2 – 1 teaspoon chilli sauce
1 tablespoon fresh tarragon; chopped
1 tablespoon fresh parsley; chopped
2 teaspoons arrowroot; in 2 tablespoons water
salt and pepper; to taste
125 g pasta shapes
Yield: 4 servings
Sauté the peppers in a nonstick pan with 4 tablespoons of stock until the liquid evaporates. Add the onion, 2 more tablespoons of the stock and butter. Cook again until the liquid evaporates. Add the remaining broth, vermouth, chilli sauce, tarragon and parsley and cook for 2 more minutes. Remove from the heat and stir in the arrowroot mixture. Place over a low heat and continue stirring until thickened. Season with salt and pepper to taste. Meanwhile bring some water to the boil, cook the pasta until al dente and drain. Place in a large bowl. Pour the sauce over the pasta and toss well.