ROASTED RED PEPPER SAUCE (food.com)

1 lb uncooked bow tie pasta
2 teaspoons extra virgin olive oil

1/2 cup finely chopped onion

1 (12 ounce) bottle roasted red peppers, drained and coarsely chopped

2 teaspoons balsamic vinegar

1 cup half-and-half

1 tablespoon tomato paste

1/8 teaspoon ground red pepper

1 cup finely grated parmigiano-reggiano cheese, divided

thinly sliced fresh basil (optional)

Cook the pasta according to package directions, omitting salt and fat.

Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.

Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates. Remove from heat, cool 5 minutes.

Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm. Combine half and half and tomato paste in a small bowl, stirring with a whisIk until well combined. Stir in ground red pepper.

Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls, top each with about 1 1/2 Tbs cheese.

Garnish with basil if desired.

http://www.food.com/recipe/bow-tie-pasta-with-roasted-red-pepper-and-cream-sauce-167266#ixzz1tqS3nE2K


Note: I really liked this sauce overall, BUT... I did a few things differently, and would do others differently too. First off, I didn't have any half and half, so instead I used cream cheese w/chives since that was what I had on hand. Instead of chopping the onion I grated it. I also didn't have parmigiano-reggiano cheese, so I used a shredded mix I had. I also added a little brown sugar. It also needed salt to taste. It was a little bland, but not too bad for a first try!