Roasted red peppers and cream sauce deliver rich flavor in this quick and easy pasta recipe. Balsamic vinegar helps balance the natural sweetness of the red peppers.
Oxmoor House AUGUST 2011
1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. 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 thoroughly heated. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates. Remove from heat; cool 5 minutes.
3. 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.
4. 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 serving with about 1 1/2 tablespoons cheese. Garnish with basil, if desired.
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