Bow Tie Pasta With Roasted Red Pepper And Cream Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb uncooked bow tie pasta
• 2 teaspoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 1 (12 ounce) bottle roasted red 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 finely grated parmigiano-reggiano cheese, divided
• thinly sliced fresh basil (optional)

Recipe

• 1 cook the pasta according to package directions, omitting salt and fat.
• 2 heat oil in a large skillet over medium heat. add onion and cook 8 minutes or until tender, stirring frequently.
• 3 add bell peppers, cook 2 minutes or until heated through. increase heat to medium-high. stir in vinegar, cook 1 minute or until liquid evaporates.
• 4 remove from heat, cool 5 minutes.
• 5 place bell pepper mixture in a blender; process until smooth. return bell pepper mixture to pan, cook over low heat until warm.
• 6 combine half and half and tomato paste in a small bowl, stirring with a whisk until well combined. stir in ground red pepper.
• 7 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 with about 1 1/2 tbs cheese.
• 8 garnish with basil if desired.