Fettuccine in Creamy Capsicum (Pepper) Sauce

• 2 onions, chopped
• 1 teaspoon garlic, crushed
• 1 small red chili pepper, chopped
• 2 tablespoons olive oil
• 1 (400 g) can tomatoes
• 1 large red capsicum (pepper)
• 2 tablespoons chopped fresh basil
• 12 teaspoon salt
• 12 teaspoon sugar
• 14 teaspoon white pepper
• 250 g fettuccine pasta
• 150 ml cream

1. In a medium sized, heavy based saucepan, cook the onions, garlic & chili in the olive oil over low heat until onion is translucent.
2. Add the tomatoes, capsicum & other ingredients except for the fettucine & cream.
3. Cook uncovered, stirring now & then, until reduced & thickened.
4. Put a large pan of lightly salted water on the boil & add pasta(add a small splash of oil to stop it boiling over).
5. When pasta is tender,but still firm to the bite, drain fettucine into a colander.
6. Add cream to the sauce, stir & heat through without boiling.
7. Taste & adjust seasoning, then toss the pasta in the sauce & serve.

onions, garlic, red chili pepper, olive oil, tomatoes, red, fresh basil, salt, sugar, white pepper, pasta, cream

Taken from www.food.com/recipe/fettuccine-in-creamy-capsicum-pepper-sauce-215533 (may not work)