Sunday, June 12, 2011

Red Pepper Pasta

A rich, sweet pasta. I don't love raw red peppers very much, but I LOVE this pasta because the peppers are cooked with these other amazing ingredients! (Kara, if you ever read this, I will think of you every time we make this -forever!)

3 red peppers
capers (about half a small jar)
crushed red pepper to taste
1 large can stewed tomatoes
salt to taste
pepper to taste
1 pint heavy whipping cream (or a little less)

Roast the red peppers cut in half on foil at 400 degrees for 25 - 30 minutes. Peel off the skin and chop up. Sauté in olive oil. Add tomatoes, capers, crushed red pepper, salt and pepper. Boil down till most of the liquid is gone. (It doesn’t have to be all gone.) Add the whipping cream right before you add to the noodles. Start boiling the noodles about the time that you add the tomatoes. The longer you let the mixture boil, the better it tastes.

How to Roast Red Peppers

Many recipes call for roasted peppers. Follow these instructions for easy roasting.

4 red peppers, sliced in half lengthwise, cored and seeded
olive oil

Preheat the broiler. Lay the pepper pieces skin-side-up on a flat broiling pan and place the pan 3 to 4 inches below the heat. Broil the peppers for about 10 minutes until the skins are charred (they should be black). Remove peppers to a plastic bag for 15 minutes. Remove the peppers from the bad and slip off the charred skins. Place the peppers in a quart storage jar on plastic bad. Add olive oil just to cover. Store, covered, in the fridge for up to a week.

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