Pasta with Roasted Red Pepper and Cream Sauce

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Pre-Notes

1. This makes a small amount, consider doubling the ingredients.
2. If you do not have an immersion blender, you can carefully puree the cooled mixture in a food processor.
3. Omit the chicken and sausage and this is a good vegetarian option.

Ingredients

1. 1 lb uncooked seashell or bowtie pasta, cooked to package directions.
2. 2 t extra virgin olive oil
3. 1/2 c onion, finely chopped
4. 1 (12 oz) bottle roasted red bell peppers, drained and coarsely chopped
5. 2 t balsamic vinegar
6. 1 c half-and-half
7. 1 T tomato paste
8. 1/8 t cayenne pepper, ground
9. 1 c fresh grated Parmigiano-Reggiano cheese (4 oz)
10. 8 to12 large fresh basil leaves, thinly sliced
11. Grilled chicken breast, cut into bite-sized pieces
12. Grilled andouille sausage, cut into bite-sized pieces.

Instructions

1. Heat oil in a large sauce pan over medium heat.
2. Add onion, and cook 8 minutes or until tender, stirring frequently.
3. Add bell peppers; cook 2 minutes or until thoroughly heated.
4. Increase heat to medium-high.
5. Stir in balsamic vinegar; cook 1 minute or until liquid evaporates.
6. Remove from heat.
7. Puree bell pepper mixture with an immersion blender until smooth.
8. Return bell pepper mixture to low heat.
9. Add half-and-half and tomato paste, stir with a whisk until well combined.
10. Add cayenne pepper, basil, and Parmesan cheese, whisk until smooth.
11. Serve atop noodles, with chicken and sausage.
12. Sprinkle with additional cheese, if desired.

Picture of Recipe