Farfalle with Creamy Red Pepper Sauce

This roasted red pepper sauce is simple and subtle with plenty of flavor. It comes together really fast and would make an excellent weeknight meal.













A Couple of Things: I like to add the crushed red pepper to this dish to give it just a tiny kick. Not sure how to roast your own peppers? Check it out here. 

Ingredients:
One Pound Dry Farfalle
2 tsp. Olive Oil
One Medium Onion, chopped
3 Roasted Red Peppers, about 3/4 C
2 tsp. Balsamic Vinegar
1 C Half-and-Half
1 Tbsp. Tomato Paste
1/8 - 1/4 tsp. Crushed Red Pepper
1 C Freshly Grated Parmesan


Process:
Put the water on and boil the pasta.

In a large skillet heat the oil over medium heat.
Add the onion and cook for about 6-8 minutes until they soften.
Add the roasted red peppers and heat for 1-2 minutes until they are warm.
Add the balsamic and mix thoroughly, about 1 minute.
Put the onion and pepper mixture into the food processor or blender and mix until smooth.
Put the cream into a small mixing bowl, whisk in the tomato paste.
Put the onion and pepper mixture back into the skillet over low heat.
Add the cream mixture, whisk to incorporate.
In a large bowl combine the pasta and sauce. Add 1/2 C Parmesan and sprinkle with red peppers.

Serve in pasta bowls, top with the remaining cheese.

Enjoy!