Mike's Red Pepper Pasta
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Author: *clairity* Status: published license cc-by tags: food, pasta, 20070628b (6),
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Share on TwitterServings: 2-3 hungry adults, who typically eat late
1 lb. penne pasta, cooked al dente
3 roasted bell peppers (see earlier), coarsely chopped with juices
1 diced red onion
1-2 tablespoons olive oil
1 diced bulb of fennel (optional)
3 cloves garlic minced
1 cup white wine, Gewurtztraminer or fruity
1 cup heavy cream
pinch cayenne or to taste
1 teaspoon dried tarragon, or better more fresh
salt & pepper
Sweat the onions for a few minutes. Add garlic, fennel. Sweat some more. Add wine. Reduce. Cook for 30 minutes. Add cream, cook for 5-10 minutes. Take out and blend the mixture in blender until smooth. Return to stove. Stir in spices. Cook for 5-10 minutes more.
Italians tend to cook pasta a bit less than us. Cook al dente, or until still chewy. Also, Americans often make the pasta swim in sauce. Instead (as you see from the picture), Mike tosses the pasta in a light amount of sauce and serves extra sauce on the side. Add fresh grated Parmesan to taste. This has a wonderful light sweet taste, and I think kids would love it. I sure do.
