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October 3, 2011
Roasted Pepper Pasta
Homestyle Pasta
Prep time:
30 mins.Cook Time:
8 minutes“Grandma put her heart into everything she made. She even roasted peppers herself for this dish. ”
Ingredients
Serves 6
- 8 ounces bow-tie pasta (about 3 cups)
- 2 medium red bell peppers
- 2 medium orange or yellow bell peppers
- 1 tablespoon olive or vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy whipping cream
- 3 tablespoons fresh basil leaves, finely sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
1
Cook the pasta according to the package directions. Drain.
2
Meanwhile, pierce 1 red bell pepper with a fork and hold it over a gas-stove flame or heated grill. Turn as needed so that all sides blacken. Repeat with the remaining red and orange bell peppers.
3
Place the hot roasted peppers in a paper or plastic bag. Close the bag and let sit for 5–10 minutes. Use a sharp knife to remove the roasted skins from the bell peppers. Deseed and cut the bell peppers into 1/2- x 21/2-inch strips. Set aside.
4
Heat the oil in a large skillet over medium-high heat. Add the onion. Cook, stirring occasionally, until the onion just softens, 4–5 minutes. Add the garlic, roasted bell pepper, cream, basil, salt and black pepper. Cook, stirring occasionally, until the vegetables and sauce are heated through and the sauce thickens, 4–5 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
If yellow bell peppers aren’t available, or if you don’t have time to roast the bell peppers yourself, jarred roasted bell pepper strips may be used in this recipe.
Serving Suggestion
Serving Suggestion
This vegetarian dish is delicious served with hot buttered French bread and a crisp lettuce and tomato salad.
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