Pasta with Roasted Red Pepper and Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Roasted red peppers and cream sauce deliver rich flavor in this quick and easy pasta recipe. Balsamic vinegar helps balance the natural sweetness of the red peppers. Ingredients:
1 pound uncooked gluten-free seashell pasta (such as tinkyada) |
2 teaspoons extra-virgin olive oil |
1/2 cup finely chopped onion |
1 (12-ounce) bottle roasted red bell 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 (4 ounces) grated fresh parmigiano-reggiano cheese, divided |
thinly sliced fresh basil (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. Heat oil in a large skillet over medium heat. Add onion, and cook 8 minutes or until tender, stirring frequently. Add bell peppers; cook 2 minutes or until thoroughly heated. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates. Remove from heat; cool 5 minutes.
3. Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan; cook over low heat until warm. Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper.
4. 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 serving with about 1 1/2 tablespoons cheese. Garnish with basil, if desired.
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