Fusilli con peperone rosso e bourbon (with pics)

First picture post. Be gentle.

Got a cool pasta book for Christmas called The Geometry of Pasta. The recipe calls for radiatori pasta, but fusilli worked just fine.

Recipe:

1lb Fusilli

6 tablespoons of extra virgin olive oil
3 red bell peppers, cut into 1/2 inch strips
2 large red onions, cut into 1/2 inch half moons
5 garlic cloves, sliced
2 teaspoons red pepper flakes (I like it spicy)
Big pinch of salt
Fresh ground black pepper

3/4 cup of bourbon

1 cup of basic tomato sauce (marinara is fine)
1/2 cup of parsley

Cook red bell peppers, onions, garlic, red pepper flakes, salt, and pepper in olive oil for an hour. (Start on medium so it fries and gradually turn down as you stir until you get a spicy red pepper/onion jam.

Turn heat to medium and add bourbon. Cook mixture for 3-4 minutes.

Add tomato sauce and parsley. Stir. Set on low as you add fusilli cooked al dente.

Grate some pecorino on top.

Pics:

Peppers, onions, garlic, red pepper flakes, salt, and pepper cooking in olive oil



Tomato sauce, fusilli, and bourbon ready to go. I didn't want to use my Elijah Craig, but it was all I had. Gave it some respect by drinking a glass while I cooked.




Half cup of parsley ready to go



Sauce resting on low, ready for pasta



Plate! (We dug in and ate most of it, so I was only able to get a shot of the last little bit.)



Highly recommend this recipe. It was incredible.