ROASTED RED PEPPER CREAM SAUCE PASTA RECIPES

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PASTA WITH ROASTED RED PEPPER AND CREAM SAUCE RECIPE ...



Pasta with Roasted Red Pepper and Cream Sauce Recipe ... image

Roasted red peppers and cream sauce deliver rich flavor in this quick and easy pasta recipe. Balsamic vinegar helps balance the natural sweetness of the red peppers.

Provided by Domenica Marchetti

Yield 6 servings

Number Of Ingredients 10

1 pound uncooked gluten-free seashell pasta (such as Tinkyada)
2 teaspoons extra-virgin olive oil
½ cup finely chopped onion
1 (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped
2 teaspoons balsamic vinegar
1 cup half-and-half
1 tablespoon tomato paste
? teaspoon ground red pepper
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
Thinly sliced fresh basil (optional)

Steps:

  • Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
  • 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 thoroughly heated. 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 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls; top each serving with about 1 1/2 tablespoons cheese. Garnish with basil, if desired.

Nutrition Facts : Calories 442 calories, CarbohydrateContent 66.8 g, CholesterolContent 32 mg, FatContent 12.3 g, FiberContent 0.4 g, ProteinContent 14 g, SaturatedFatContent 6.4 g, SodiumContent 422 mg

BOW TIE PASTA WITH ROASTED RED PEPPER AND CREAM SAUCE ...



Bow Tie Pasta With Roasted Red Pepper and Cream Sauce ... image

Make and share this Bow Tie Pasta With Roasted Red Pepper and Cream Sauce recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 10

1 lb uncooked bow tie pasta
2 teaspoons extra virgin olive oil
1/2 cup finely chopped onion
1 (12 ounce) bottle roasted red peppers, drained and coarsely chopped
2 teaspoons balsamic vinegar
1 cup half-and-half
1 tablespoon tomato paste
1/8 teaspoon ground red pepper
1 cup finely grated parmigiano-reggiano cheese, divided
thinly sliced fresh basil (optional)

Steps:

  • 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 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 until well combined. Stir in ground red pepper.
  • Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls, top each with about 1 1/2 Tbs cheese.
  • Garnish with basil if desired.

Nutrition Facts : Calories 432.3, FatContent 13.4, SaturatedFatContent 6.3, CholesterolContent 88.4, SodiumContent 1057, CarbohydrateContent 60.6, FiberContent 3.5, SugarContent 2.8, ProteinContent 17.7

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