Roasted Red Bell Pepper Pasta

By bdeedman

Quick and Easy Pasta Dish

Ingredients

• 12 oz pasta (Rigatoni, Penne, etc)
• 4Tbsp Butter
• 1/2 Large Onion, chopped
• 3 Cloves Garlic, Minced
• 1 Jar (15.5 oz) Roasted Red Bell Peppers, Drained and Roughly Chopped
• 1 Cup Chicken Broth
• Salt and Pepper to taste
• 1/2 Cup Heavy Cream (or Half and Half)
• 1/2 Cup Parmesan
• Chopped Parsley and/or Basil

Preparation

Step 1

1. Cook pasta in salted water according to instructions.
2. Melt 2 tablespoons butter in a large skillet over med-high heat. Add onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
3. Remove the skillet from the heat. Carefully transfer teh contents of the skillet to a food processor. Puree until totally blended.
4. Heat the other 2 tablespoons of butter over med-high heat. Pour the pepper puree back into the skillet. Add the broth, salt and pepper, and stir until heated. Splash in the cream and stir to combine.
5. Drain the pasta and add to the skillet. Add Parmesan and parsley/basil, then stir to coat the pasta.
6. Garnish with more parsley/basil and Parmesan.