Bow tie pasta with roasted red peppers and cream sauce delivers a rich flavor in this quick and easy recipe. Balsamic vinegar helps balance the natural sweetness of the red peppers.
1 pound uncooked farfalle (bow tie pasta)
2 teaspoons extravirgin 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)
How to Make It
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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This recipe was easy to follow and turned out okay. I added some chicken to provide some protein. We found the recipe provided a lot of sauce. It was not a favorite in my house and I will probably not make it again, but it was just because of personal tastes, not the recipe itself.
This recipe is one of my favorites -- the red pepper flavor of the sauce is fantastic and a great alternative for those tired of standard tomato sauce or looking for something different, but not *too* different. It also tastes rich and satisfying for something that is "light". It's easy and fast too, making it a great week night recipe. It needs one important change, though, to make it excellent: more salt. I think I add about a half teaspoon to the sauce, but tastes vary.
Excellent dish. I followed some of the suggestions of other reviewers and it made for an outstanding meal. Adding the garlic and crushed red pepper to the onions made for a flavorful sauce. I also added fresh basil in with the pepper mixture whenever I blended the sauce. Heating the half-and-half also made it easier to mix things together. I highly recommend this recipe!
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