Spaghetti with Bell Peppers and Martini

Melt the butter in a heavy-based pan and sauté the finely chopped shallot for few minutes. Dice the bell peppers and add to the pan, continue to sauté gently for 5 more minutes. Stir in the martini, let it bubble for a few minutes and then add the cream and crème fraiche. Season the sauce with salt and pepper and a pinch of sugar and mix well.

Dice the tomato, removing the seeds and add at the last minute to the sauce, to barely warm up.

Boil the pasta in salted water according to package instructions, drain, add immediately to the sauce and serve.