Pasta with Red Bell Pepper Cream
At our house, it's all about the simplicity of the Italian kitchen. With fresh vegetables showing up at local famers markets, it's good to keep some simple recipes handy. This red bell pepper cream is all about consistency. The creaminess of this dish comes from the starch in the pasta water, rather than real cream. The intensity of the flavor comes from gently oven roasting your pepper ahead. You can also cut up your pepper and give it a boil.
I prefer to gently oven roast as the skin can easily be peeled off when cooled, before it goes in the food processor. This sauce can be made in advance and stored in the refrigerator until ready to use.
Ingredients: One red bell pepper (large)
One large shallot (diced)
2 tablespoons Olive oil plus more for drizzling at the table
Parmigiano Reggiano grated for the table.
One teaspoon salt
One teaspoon pepper
One food processor
Sprigs of fresh Basil
Method: Heat your oven to 375 F degrees/bake. Cut your bell pepper length wise and core your red bell pepper by pulling away the seedy part. You can also cut it out. Heat your olive oil in your skillet to medium. Add your diced shallot and cook until fragrant and shallot is clear but not golden. Remove from heat and place in a small food processor. Set aside with the lid off to cool. Wait to process.
Place your split bell pepper skin side up in your oven proof skillet. I like to use the same pan the onion was cooked in. The peppers should lay somewhat flat.
Place in the oven for 40 minutes. The skin will puff up when cooked.
Remove and let cool for 10 minutes.
With a fork, gently pull away the skin. Your bell pepper will be fragrant.
Place them in the food processor with onion, a fresh sprig of Basil leaves and give them a mix until pureed.
Cook your pasta until al dente. Reserve about 1/3 cup pasta water. Add your Bell pepper puree, water, hot pasta and give it a mix. Take to the table hot.
Sprinkle with Parmigiano Reggiano Cheese. Buon Appetito!
Special Note: This bell pepper cream can be added to anything including roasted fish. Just don't use to much. It's a great idea for leftovers. You always want a condiment to enhance flavor not over power it. Try some today.