Ingredients
- 16 ounces bow tie pasta
- 2 teaspoons EVOO
- ½ cup finely chopped onion
- 12 ounces roasted peppers, drained and chopped
- 2 teaspoons balsamic vinegar
- 1 cup 1/2 and 1/2
- 1 tablespoon tomato paste
- ¼ teaspoon ground red pepper
- 1 cup Parm-Reggiano cheese, freshly grated-divid
Directions
Cook pasta to directions. Heat oil in large skillet over medium heat. Add onion, and cook until tender-approximately 8 minutes. Add peppers, cook 2 minutes. Increase heat to medium high, stir in vinegar and cook one minute. Remove from heat and cool 5 minutes. Put mixture in blender and process until smooth. Return to skillet over low heat to warm. Combine 1/2 and 1/2 and tomato paste. Whisk into mixture. Stir in red pepper. Combine pasta and mixture in large bowl, add 1/2 of the cheese. Toss to coat. Use remaining cheese for individual topping. Garnish with fresh basil. |