Orecchiette with Roasted Red Pepper Sauce & Parmesan Cheese
OK, so this receipe sounds alot more complicated than it really is!! it is TO DIE FOR!! (great for vegetarians too!) the link above is where i got the recipe so you can follow the link to see the full thing but i will post the "411" below for you if you want to make it for dinner...i highly suggest it! :)
Ingredients
FOR THE SAUCE:
4 whole Red Bell Peppers
1 whole Small Sweet Onion, Diced
2 cloves Garlic, Minced {use Large Ones!}
2 Tablespoons Butter
2 ounces, weight Cream Cheese
¼ cups Heavy Cream
Salt And Pepper, to taste
FOR THE PASTA:
¾ pounds Orecchiette Pasta
Good Quality Parmesan Cheese
Fresh Basil
Preparation Instructions
Roast red peppers either under a hot broiler pan or over the eye of a gas flame cooktop. You want to char the skin of the pepper without burning the flesh underneath. Turn as you go, keeping a close eye on them. Once all the peppers have blackened, place them into a large bowl and cover with plastic wrap. Let them sit until cool enough to handle, about 15 minutes.
In the meantime, over medium heat, saute onions and garlic in butter. Season with salt and pepper.
Peel red peppers, remove stems and seeds, chop into large pieces and place into the skillet with the onions and garlic. Remove from heat. Place vegetables into a food processor bowl with cream cheese, cream, salt and pepper. Puree sauce until smooth, or to your preferred consistency.
Cook pasta according to package directions. Drain and coat with sauce. Top with parmesan cheese and fresh basil.
Note: the sauce needs salt. I wrote on the recipe that you should season to taste, however, I have found that it needs a little bit of a heavy hand to make it reach the wonderful realm. So, heads up on that.
enjoy!!
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