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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pasta with Roasted Red Pepper and Cream Sauce Recipe

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This recipe for Pasta with Roasted Red Pepper and Cream Sauce is from Dinner for Two , 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:  
2 tablespoons extra-virgin olive oil
1 medium onion, minced
2 medium garlic cloves, minced
2 medium red bell peppers (or two jarred roasted red peppers)
1 cup chicken or vegetable broth
½ cup heavy cream or half-and-half
¼ teaspoon ground cayenne pepper (optional)
1 pound fettucine or linguini or other pasta – something long and wide works best
Directions:
Directions:
Begin by roasting the peppers. If you have a gas stove, place them on top of a burner and turn it on. Use tongs to turn the peppers until they are charred and black on all sides. If you don’t have a gas stove, place them under your broiler and turn frequently until they are charred and black on all sides. Place them in a large bowl and cover it with plastic wrap. Let them sit and steam for around 10 minutes. Carefully remove the plastic wrap and use a paper towel to rub off as much of the skin as possible. Cut them open and remove the seeds and ribs. Dice the peppers.

Heat the oil over medium heat. Add the onion and cook until softened. Add the garlic and cook 1-2 more minutes. Add the peppers, broth, cream and cayenne pepper. Reduce heat and simmer for 5-10 minutes, until the mixture is slightly thickened. Use an immersion blender to puree the sauce until it’s smooth. If using a regular blender, remember to vent it when blending.

Meanwhile, cook the pasta according to package directions. Drain well and toss with sauce until thoroughly coated.
Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
Rose Delckum

 

 

 

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