Okay, last red pepper recipe for awhile. Since it’s a cream sauce, I think this is my favorite!
Whether you roast your peppers on the grill,
in the oven,
or out of a jar, it doesn’t matter! You will need either one roasted pepper, or about a 1/2 cup of pepper strips from a jar.
You will need:
- either one roasted pepper, or about a 1/2 cup of pepper strips from a jar
- about 3/4 cup of minced onion (whatever’s on hand)
- 1 1/2 tablespoon olive oil
- 1 1/2 tablespoon butter
- 1/2 cup water
- 2 ounces cream cheese
- 2/3 cup heavy cream, more or less
- 1/2 cup grated Parmesan or Romano cheese
- a little bit of rserved pasta water to thin it out
- salt and pepper to taste
Obtain your roasted pepper, by whatever means available. Saute onion in the olive oil and butter till translucent. Add the pepper. Transfer to a blender, adding 1/2 cup of water. Blend till smooth and return to the pan. Add the cream cheese and the heavy cream. let simmer a few minutes, letting the cream cheese dissolve. Just before serving over the pasta of your choice, add the grated Parmesan or Romano cheese and taste for salt and pepper. Season to taste. It may not need any for you. Toss with the pasta of your choice, using a little of the reserved pasta water to obtain a glistening coating on all the pasta strands. Serve immediately, with more cheese if desired.
Note: this is good as is, but is even better with a little basil in the sauce before pureeing, and a little red pepper flakes when serving. For me, anyway! Also, the cream cheese is optionl – just trying to clear out the fridge!