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.
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.
Now it’s time to broil! I usually broil the peppers for ten minutes until they are are charred and black.
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.
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.
Slice the peppers into thin strips.
Throw some butter into pan and sauté the onions and garlic.
Does anything smell better than onions and garlic? Next add the peppers.
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.
Transfer the mixture back to the pan and add chicken broth.
Next add the cream and wine. Accent with a red pepper flakes and fresh basil.
Pour sauce over pasta of your choice and serve with parmesan cheese.
4 Bell Peppers
Salt and Pepper
12 oz pasta of your choice
3 cloves of garlic
1 cup chicken broth
1/4 cup light cream
1/3 cup dry wine
Handful Fresh Basil