Easily doubled & frozen. Very popular in Amy’s house. You don’t taste the nut butter, but just a richness. 1 Tbsp. oil 1 onion, chopped 6 red bell peppers, seeded & chopped 2½ c. vegetable stock or water ½ c. red or white wine salt & pepper, to taste 6 Tbsp. almond or hazelnut butter
Sauté onion in oil for about 3 mins in a large pot. Add peppers, cooking for another 5 mins. Add stock & wine & cook on a low simmer uncovered until the peppers are very soft, 15 to 30 mins. Make sure there is not too much liquid in the pot before proceeding—it must make a sauce when blended. Add nut butter, then blend with an immersion hand blender or food processor. Season with salt & pepper, & reheat to serve, adjusting liquid if necessary. Makes 4 cups. Good on substantial pasta shapes like rigatoni or penne. Vegetarians can add tempeh (pre-cooked in wine) to the final sauce.
Adapted from NY Times recipe submitted by member Amy O’Hair