I love roasted red pepper. So, when I was browsing the menu at a local resturant adn saw "Roasted Red Pepper Cream Pasta," I knew that's what I was ordering. They didn't have it that night, of course. A week later, I called the restaurant, and asked if the pasta was available now. No, they answered, they did not have it. Enough of waiting. Why don't I just make the pasta myself?
1 lb penne pasta, cooked according to package directions
2-3 large red peppers, roasted (see directions)
2 Tbsp oil
1 medium onion, diced
3 cloves garlic
1 cup heavy cream
1 Tbsp parmesan cheese plus additional for sprinkling
¼ tsp dried basil or fresh
Preheat oven to 425°F.
Place whole bell peppers in oven and roast for 20 minutes, turning once over (the skin of the peppers should blister and burn.) Remove the peppers from the oven and transfer to a plastic bag or a bowl covered with saran wrap. Allow to “sweat” as they cool.
When the peppers are cool enough to handle, remove from the bag. Remove the stem, pith, and seeds. Peel off and discard the outer layer of the peppers.
In a blender or food processor, blend red peppers until smooth.
Heat the oil in a saucepan over medium heat. Add the onion and garlic; cook until the onion is soft. Add blended peppers, salt and pepper. Add heavy cream and bring to a boil. Quickly lower heat. Add Parmesan cheese and basil. Cook until sauce thickens.
Pour sauce over pasta. Top with additional Parmesan cheese and fresh basil.