Thursday, May 31, 2007

Pasta with Roasted Red Pepper Cream Sauce

I don't even like red peppers that much so I have no idea why I was craving them today (No - I am NOT pregnant!). Tonight I made a roasted red pepper cream sauce with shells. I would have preferred penne, but Jon is very particular about his pasta shapes so we had to compromise... For just experimenting, it was good, but could use a little more of a punch so next time I'd add more garlic and red pepper flakes, and maybe some more cayenne. This may also be good with broccoli rabe in it.

Here is what I started with:
- 2 store bought roasted red peppers, drained (got them on the olive bar, but prefer Jon's homemade roasted red peppers)
- 4 cloves garlic, chopped
- 8 basil leaves from my herb garden
- dash of cayenne and red pepper flakes
- 3 tablespoons olive oil
- 1 cup half and half
- salt and pepper
- About 2 tablespoons freshly grated Romano cheese
- 2 tablespoons butter

Then -
Chop the red peppers and cook in oil for with the garlic and chopped basil for 10 minutes.
Put in a blender and puree until you reach your desired consistency.
Return it to the pan and bring to a steady bubble.
Stir in the half and half and cheese; add salt and pepper to taste.
Once the cheese melts, add the butter and stir until melted.
Toss with pasta.

Print this post

1 comment:

  1. That looks awesome. I am defintely going to try this one!