add redbellpepper pasta

Author: itakurah

images/redbellpepperpasta.jpg

@@ -7,5 +7,6 @@
 \input{recipes/keema}
 \input{recipes/padkrapao}
 \input{recipes/ragu}
+\input{recipes/redbellpepperpasta}
 \input{recipes/soboro}
 \end{document}

main.tex

@@ -0,0 +1,26 @@
+\setRecipeMeta{Red Bell Pepper Pasta}{4}{25 MIN}{15 MIN}{./images/redbellpepperpasta.jpg}
+
+\begin{recipe}
+  \begin{ingredients}
+    \ingredient{500g pasta}
+    \ingredient{2 red bell peppers}
+    \ingredient{1 big onion}
+    \ingredient{3 tbsp olive oil}
+    \ingredient{1/2 tsp red pepper flakes}
+    \ingredient{2 cloves garlic}
+    \ingredient{2 tbsp tomato paste}
+    \ingredient{200g heavy cream}
+    \ingredient{Parmesan or Pecorino to taste}
+    \ingredient{Salt to taste}
+    \ingredient{1 tbsp butter}
+  \end{ingredients}
+  \begin{steps}
+    \step{Char the Peppers: Lightly oil peppers and broil until skins are lightly charred, rotating as needed. Transfer to a bowl, cover with plastic wrap, and steam for 15 minutes. Prep remaining ingredients while waiting.}
+    \step{Prep Ingredients: Thinly slice onion and garlic. Measure chili flakes.}
+    \step{Peel and Slice Peppers: Scrape off pepper skins, remove seeds and stems, then slice thinly.}
+    \step{Cook Vegetables: Boil a pot of salted water. In a large pan over medium-high, heat olive oil and add onions with a pinch of salt. Sauté until soft and translucent. Add sliced peppers, then garlic and chili flakes; cook until garlic is slightly browned.}
+    \step{Make Sauce: Add 2 tbsp tomato paste, cook for 2-3 minutes. Pour in cream, reduce heat to medium, and simmer until thickened, about 5 minutes. Blend until smooth.}
+    \step{Cook Pasta: Add pasta to boiling water. Return sauce to pan on low heat. Melt in 1 tbsp cold butter, adjust seasoning.}
+    \step{Combine: Add pasta to sauce 1-2 minutes before al dente, along with a bit of pasta water. Toss until creamy. Remove from heat, stir in Pecorino Romano or Parmesan, and plate with extra cheese.}
+  \end{steps}
+\end{recipe}