Bow Tie Pasta with Roasted Red Pepper and Cream Sauce

Bow Tie Pasta with Roasted Red Pepper and Cream Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup finely chopped onion
  • 1 (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped
  • 1/8 teaspoon ground red pepper
  • 1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese, divided
  • Thinly sliced fresh basil (optional)
  • 1 pound uncooked farfalle (bow tie pasta)
  • 2 teaspoons balsamic vinegar
  • + 3 more ingredients
    • 1 cup half-and-half
    • 1 tablespoon tomato paste
    • 2 teaspoons extravirgin olive oil

Cook the pasta according to package directions, omitting salt and fat. 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 heated through. Increase heat to medium-high. Stir in vinegar; cook 1 ...

View full recipe at My Recipes

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