Roasted Red Pepper Pasta

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So I lied.  I only had two red peppers but I happened to have two yellow peppers as well.  Red and yellow make orange so we can call it Roasted Orange Pepper Pasta.  I love this sauce.  I also needed an excuse to use my new purchase — Italian Harvest Capricci pasta.  

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Look at the fun shape!

I already needed to roast some red peppers because I was making my crab cakes.  So it was the perfect excuse to make some red pepper sauce…sorry orange pepper sauce, gotta be accurate.

I began by roasting the peppers (duh).  I chopped off the tops of the peppers and cleaned the insides out.  I flattened them out on baking sheet and drizzled the peppers with olive oil and salt and pepper.

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Now it’s time to broil!  I usually broil the peppers for ten minutes until they are are charred and black.

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Place the peppers into a large bowl and cover with saran wrap.   I happen to have a vendetta against saran warp because it doesn’t work.  I feel like its a trick they are playing with us humans.  Does anyone else feel this way?  Well anyway, this step is important because it allows the peppers to steam and their skins loosen.

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I usually let them sweat for 10-20 minutes.  Once they are finished with their sauna remove the peppers from the bowl.  I find their skin will slide off easily if you slice the center with a knife.

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Slice the peppers into thin strips.

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Throw some butter into pan and sauté the onions and garlic.

Imagemmmmm….

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Does anything smell better than onions and garlic? Next add the peppers.

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Cook the peppers for about five minutes.  Then transfer the mixture to a food processor or blender.

Pulse the mixture until it is all pureed.  I like mine to still be a little bit chunky.  Texture never hurt anyone.

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Transfer the mixture back to the pan and add chicken broth.

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Next add the cream and wine.  Accent with a red pepper flakes and fresh basil.

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Pour sauce over pasta of your choice and serve with parmesan cheese.

Ingredients: 

4 Bell Peppers

Olive Oil

Salt and Pepper

12 oz pasta of your choice

1/2 onion

3 cloves of garlic

1 cup chicken broth

1/4 cup light cream

1/3 cup dry wine

Handful Fresh Basil

Parmesan Cheese 

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