Spaghetti with Bell Peppers and Martini

• 1 ounces, weight Unsalted Butter
• 1 whole Shallot
• 1/2 whole Red Bell Pepper
• 1/2 whole Green Bell Pepper
• 1/2 whole Yellow Bell Pepper
• 6 tablespoons, 2 teaspoons, 4-58 pinches Martini Bianco
• 10 tablespoons, 7 pinches Cream
• 1 Tablespoon Creme Fraiche
• 1 pinch Salt
• 1 pinch Pepper
• 1 pinch Sugar
• 1 whole Tomato
• 1/2 pounds, 78 ounces, weight Fresh Spaghetti

1. Melt the butter in a heavy-based pan and saute the finely chopped shallot for few minutes.
2. Dice the bell peppers and add to the pan, continue to saute gently for 5 more minutes.
3. Stir in the martini, let it bubble for a few minutes and then add the cream and creme fraiche.
4. Season the sauce with salt and pepper and a pinch of sugar and mix well.
5. Dice the tomato, removing the seeds and add at the last minute to the sauce, to barely warm up.
6. Boil the pasta in salted water according to package instructions, drain, add immediately to the sauce and serve.

butter, shallot, red bell pepper, green bell pepper, yellow bell pepper, martini bianco, cream, fraiche, salt, pepper, sugar, tomato

Taken from tastykitchen.com/recipes/main-courses/spaghetti-with-bell-peppers-and-martini/ (may not work)