FIRE ROASTED RED PEPPER RECIPES

Steps:

• Roast peppers and garlic on a rack under the broiler until skins are blistered and starting to blacken. Place peppers in a paper bag until cool enough to handle; set garlic aside. When peppers are cool, remove skins, cores and seeds. Cut lenghwise into strips about 1 inch wide; set aside.
• Combine wine, vinegars, onion, sugar, oregano and salt in a small suacepan. Squeeze roasted garlic to remove from skin, mash and add to saucepan. Bring mixture to a boil over high heat, reduce heat and boil gently for 5 minutes.
• Remove hot jars from canner and pack peppers into jars to within 3/4 inch of top rim, being careful not to pack too tightly. Pour boiling vinegar mixture including onions to within 1/2 inch to rim. Process 15 mintues for half-pint jars.

Steps:

• Bring a pot of salted water to a boil. Cook pasta in boiling water until al dente, about 8 minutes; drain. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and sauté until softened, 2 to 3 minutes. Add the peppers and cook for 2 to 3 minutes more. Blend the pepper mixture in a blender until well combined or blend directly in the skillet using an immersion blender. Heat remaining 2 tablespoons butter in the skillet over medium heat. Pour the pepper puree back into the skillet; add the broth, salt, and pepper, and stir until heated through. Pour in the cream and stir. Add pasta to the skillet and toss to coat in sauce. Stir in Parmesan cheese, parsley, and basil. Divide into bowls and garnish with extra Parmesan cheese and parsley to serve.