Pasta with an Orange Bell Pepper Cream Sauce
I found this recipe off the web site Mestolando. I made a few changes to the recipe, swapping light cream for the heavy cream, and using a blender instead of a food mill since we don't have one. Check out the Mestolando web site if you are looking for simple, easy, Italian dishes.
Recipe:
1 lb pasta (such as rigatoni or penne)
1 large red bell pepper, diced
1 large yellow bell pepper, diced
olive oil
4 cloves garlic, minced
1 package basil, chopped (about 1/2 cup)
1/2 cup light cream (can use heavy cream)
salt and pepper
grated Parmesan cheese
1. Boil pasta according to directions. Slightly under cook the pasta since it will finish cooking in the sauce.
2. Saute the diced red and yellow peppers and garlic in olive oil. Add salt and pepper. Cook the peppers on medium high heat for about 10 minutes until cooked thoroughly.
3. Put 2 Tbs of cream in a blender. Add the cooked garlic and pepper mixture. Blend until a sauce is formed. Place sauce back in the saute pan and add remaining cream (you can add more cream if the sauce is too thick). Add basil and heat over low heat for a few minutes.
4. Add pasta to sauce and toss. Add a handful of Parmesan to thicken sauce. Season with salt and pepper.
When serving, add more Parmesan and basil if you want.
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