Bow Tie Pasta With Roasted Red Pepper and Cream Sauce

poniedziałek, 10 lutego 2014

Bow Tie Pasta With Roasted Red Pepper and Cream Sauce

Time: 30 mins


  • 1 lb uncooked bow tie pasta
  • 2 teaspoons extra virgin olive oil
  • 1/2 cup finely chopped onion
  • 1 (12 ounce) bottle roasted red 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 finely grated parmigiano-reggiano cheese, divided
  • thinly sliced fresh basil (optional)


  • 1 Cook the pasta according to package directions, omitting salt and fat.
  • 2 Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.
  • 3 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.
  • 4 Remove from heat, cool 5 minutes.
  • 5 Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm.
  • 6 Combine half and half and tomato paste in a small bowl, stirring with a whisk until well combined. Stir in ground red pepper.
  • 7 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 Tbs cheese.
  • 8 Garnish with basil if desired.

0 komentarze :

Prześlij komentarz