I picked two large red bell peppers out of the garden this week to make one of my favorite pasta sauces – red pepper cream sauce. This is the first year my husband planted an Italian variety of pepper called Quadrato Rosso. They are very large, thick peppers that are great roasted. My mom makes excellent roasted peppers. Hers always taste so sweet. She has just the right touch. She has an easy method for roasting that works well. Line a baking sheet with foil. Cut the peppers into four, remove seeds and lay flat on the foil. Roast under the broiler on high heat until the skins are black. This takes about 7-10 minutes depending on your oven. Remove baking sheet from oven and bring the foil ends together and seal up peppers. Let sit 5-10 minutes. Open foil and peel blackened skin off peppers. Slice peppers into strips and place in jar with olive oil to cover and 5 whole cloves of peeled garlic. They keep at least one week in the refrigerator.
Pasta with Red Pepper Cream Sauce
2 large red bell peppers, roasted
2 cloves garlic, chopped
2 Tbsp. extra virgin olive oil
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/4 tsp. dried Greek oregano
1/4 c. heavy cream
4 large basil leaves, chopped for garnish
2 Tbsp. grated Parmesan cheese
1/2 lb. mini penne pasta
In a blender combine peppers, garlic, oil, salt and pepper. Blend until smooth. Add oregano and cream and blend until smooth. Cook your pasta then pour sauce over and toss. Garnish with basil
and grated Parmesan. Serves 3-4.
Note: You can alter this recipe to make a delicious roasted pepper spread for crostini by eliminating the cream and adding the basil and Parmesan to the blender and blend until smooth.