Bow Tie Pasta with Roasted Red Pepper and Cream Sauce

From Cooking Light. Yummy!
Has Kim tried this? Yes 

1 lb uncooked farfalle

2 tsp evoo

1/2 c finely chopped onion

1 (12-oz) bottle roasted red bell peppers, drained and coarsely chopped

2 tsp balsamic vinegar

1 c half-and-half

1 tbsp tomato paste

1 c (4 oz) freshly grated Parm-Reg cheese

  1. Cook the pasta according to package directions.
  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 heated through. 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 c cheese, tossing to coat. Spoon 1.5 c pasta into each of 6 bowls; top each with 1.5 tbsp cheese. 

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