Pasta with Roasted Red Pepper and Cream Sauce

Photo by Cindy Q.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from keyingredient.com

Ingredients

  • 1

    pound uncooked farfalle (bow tie pasta)

  • 2

    teaspoons extra virgin olive oil

  • 1/2

    cup finely chopped onion

  • 1

    (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped

  • 2

    teaspoons balsamic vinegar

  • 1

    cup half-and-half

  • 1

    tablespoon tomato paste

  • 1/8

    teaspoon ground red pepper

  • 1

    cup (4 ounces) freshly grated Parmigiano-Reggiano cheese, divided

  • Thinly sliced fresh basil (optional)

Directions

Cook the pasta according to package directions, omitting salt and fat. Heat oil in a large skillet over medium heat. Add onion, and cook 8 minutes or until tender, stirring frequently. Add bell peppers; cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates. Remove from heat; cool 5 minutes. Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan; cook over low heat until warm. Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper. Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls; top each with about 1 1/2 tablespoons cheese. Garnish with basil, if desired.

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