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
- Cook the pasta according to package directions.
- 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.
- 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.
- 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.