1 butternut squash, peeled, seeded, and cut into 1/2
inch cubes
4 roma tomatoes, diced
1 onion, diced
1 red pepper, diced
3 cloves garlic, minced
4 tablespoons olive oil
1 teaspoon crushed chili flakes
1/2 teaspoon black pepper
2 bay leaves
1 tablespoon oregano
1 tablespoon basil
1 teaspoon thyme
2 tablespoons parsley
1/2 cup apple cider vinegar
1/2 cup wine or water
1 teaspoon salt
1 cup tomato sauce
1 tablespoon sugar or honey
1 pound fettuccine
1. Steam the butternut squash for
12-15 minutes, until just soft.
2. Heat the olive oil in a large saucepan and sauté the onion
for 3 minutes, stirring occasionally.
3. Add the garlic and chili flakes, and sauté for another
2 minutes.
4. Add the black pepper, bay leaves, oregano, basil, thyme,
and parsley, and mix well.
5. Add the vinegar, wine or water, tomatoes, red pepper, and
salt, and bring to a boil. Let simmer for 5 minutes uncovered.
6. Add the tomato sauce and sugar or honey, mix well, and
let simmer for another 5-10 minutes, until the red pepper
is tender. Add the butternut squash, mix well, and let simmer
for another 2 minutes.
7. Cook the fettuccine and toss with olive oil. Ladle the
sauce over plates of fettuccine, and serve hot.
