So I'm on cooking and tonight I thought id try to make a capscium (bell pepper) sauce for the gnochhi we have (not great quality gnochhi so it doesn't hold much sauce but its filling and cheap) At the moment I have: 1 tsp brown sugar salt/pepper to taste 2 tsp crushed garlic a few cherry toms bit of old garden tomato approx 3 red capsciums finely diced all in a frying pan with about 2 tbsp olive oil. Its lidded and cooking away nicely. Any reccommendations about this? Im scared it will be too acidy and watery for the gnochhi. was thinking of adding rosemary soon and idk what else...prob cook the peppers till they pretty much liquify...Mmmmm gooey peppers
it turned out great with nothing extra, i mashed it a bit to hurry it along tho. and when i added it to the gnochi i mixed in grated parmesan although it didn't need it
