"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Red Pepper Penne Pasta Recipe

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This recipe for Roasted Red Pepper Penne Pasta, by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Seay

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. olive oil
2 tbsp. white wine vinegar
1/2 tsp. salt
3 garlic cloves, minced
1/4 tsp. crushed red pepper
2 roasted red peppers, chopped
1/4 c. fresh basil, chopped
8 oz. penné pasta
plenty of freshly grated Parmesan cheese

Directions:
Directions:
To roast peppers, cut peppers in half, length wise & remove stem & seeds. Place cut side down on baking sheet & broil in oven, about 3 in. from the heat until skin blisters & turns black. Remove from oven & seal in plastic bag or brown paper bag. Let steam for 10–15 minutes. Remove from bag & peel away skin. Meanwhile, combine olive oil, vinegar, salt, garlic & crushed red pepper. Add roasted red peppers. Cook penné pasta in boiling water until al dente, about 10 minutes, drain. Just before serving, chop fresh basil & add to olive oil mixture. Combine hot pasta with olive oil mixture & add plenty of freshly grated Parmesan cheese. Toss well. Also excellent topped with sliced grilled chicken.

 

 

 

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