Serves: 16
Total Calories: 34

1 cup red pickled pepper, drained
1 medium onion, chopped
1 tablespoon sugar
4 tablespoons olive oil

1 Place the peppers, onion, and sugar in a food processor or blender. Blend until smooth. Add the oil and blend well.

2 Scrape the mixture into a small heavy saucepan. Cook, stirring often, until very thick, about 45 minutes. Remove from the heat and let cool before serving. Serve at room temperature. Store in an airtight container in the refrigerator up to 1 month.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 34
Calories from Fat: 30

More Recipes from the Cook'n in Italy Cookbook:
* Sauces
Abruzzo-Style Ragù
Bologna-Style Ragù
Butter and Sage Sauce
Béchamel Sauce
Duck Ragù
Fake Meat Sauce
Fontina Cheese Sauce
Fresh Tomato Sauce
Garlic Sauce
Green Sauce
Holy Oil
Marches-Style Ragù
Marinara Sauce
Molise-Style Pepper Sauce
Neapolitan Ragù
Olive Oil Mayonnaise
Olive Sauce
Orange Mayonnaise Sauce
Parsley and Egg Sauce
Pink Sauce
Pizzaiola Sauce
Porcini and Meat Ragù
Pork Ragù with Fresh Herbs
Rabbit or Chicken Ragù
Red Pepper and Tomato Sauce
Roasted Tomato Sauce
Sausage Ragù
Sicilian Garlic and Caper Sauce
Sun-Dried Tomato Sauce
Tomato Sauce with Onion
Tomato Sauce, Sicilian Style
Tomato Sauce, Tuscan Style
Truffled Meat Ragù
Tuscan Meat Sauce