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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bow Tie Pasta with Roasted Red Pepper Cream Sauce Recipe

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This recipe for Bow Tie Pasta with Roasted Red Pepper Cream Sauce is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. uncooked farfalle
2 t. olive oil
½ c. onion (chopped)
1 jar (12 oz.) of Roasted Red Peppers (chopped)
2 t. balsamic vinegar
1 c. half & half
1 T. Tomato paste
1/8 t. red pepper (ground)
1 c. Parmesan cheese
basil
Directions:
Directions:
Cook pasta. Heat oil in skillet over medium heat. Add onion and cook 8 minutes until tender, stirring frequently. Add bell peppers, cook 2 minutes. In crease heat to medium high. Stir in vinegar, cook 1 minute or until liquid evaporates. Remove from heat & cool 5 minutes. Place pepper mixture in blender, process until smooth. Return to pan and cook on low heat until warm. Combine half & half and tomato paste in a small bowl, stirring with whisk until well combined. Stir in ground red pepper. Combine pasta & bell pepper mixture in a large bowl, add ½ of the cheese and stir. Serve & add remaining cheese.

 

 

 

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