I had a problem with getting the peppers peeled. I followed the recipe direction to bake them rather than broil as usually do. After 30 minutes in the oven and considerable steaming time, they didn't peel easily and it was quite time consuming to get it off. Did you have any problems? The peppers were quite large and thick, probably needed more time in the oven?
The anchovies weren't discernable as such, just gave it a nice flavor. I've made a similar sauce without anchovies and with cream for a scallop and spinach fettuccine dish, I thought this sauce was better. I used the frozen ravioli from Costco. It was a big shopping day at Costco, the peppers came from there, also. Thanks for posting the recipe.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=15345
The anchovies weren't discernable as such, just gave it a nice flavor. I've made a similar sauce without anchovies and with cream for a scallop and spinach fettuccine dish, I thought this sauce was better. I used the frozen ravioli from Costco. It was a big shopping day at Costco, the peppers came from there, also. Thanks for posting the recipe.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=15345