Friday, September 5, 2008

Fettuccine with Roasted Red Pepper Sauce

Ok, wow, I haven't posted in awhile. Sometimes life just gets BUSY!!! We just spent the last 3 days cleaning the hell out of our house. It is going on the market tomorrow, so we can move down the street a bit to a much newer house that we designed ourselves. Yay! And that, my dear readers, meant there has been no time at all for cooking. So here is one I've had in the wings for a few weeks. A delicious and creamy fettuccine with roasted red pepper sauce. I know, how good does this sound?

1 pound of fettuccine
2 cups sliced roasted red peppers (about 2 small jars)
1/2 cup cream
4 tablespoons of olive oil
2 cloves of garlic
2 tablespoons of chopped fresh basil

Boil your pasta according to the directions on the box. Cook al dente (or until soft with a slight bite), and heavily salt the water. While the pasta is boiling, you can whip up your sauce. In a food processor, combine all remaining ingredients accept for the basil. Pulse until very smooth. Pour the mixture into a small saucepan over medium heat, and cook for about 10 minutes stirring occasionally. You basically just need to cook the sauce long enough to heat it through, and allow the more pungent garlic flavors to mellow a bit. It should reduce slightly in volume. Towards the end of cooking, throw in one ladle of pasta water. The starch from the water will help to thicken the sauce and allow it to better stick to the pasta.

Pour sauce over your cooked and drained noodles, and garnish with roughly chopped basil. This recipe would also be delicious with shrimp, or even chicken.


Vanessa said...

You realize, of course, I am now dying to make this, if for no other reason than to try the pasta water trick!

Tina said...

Nathan and I had this for dinner tonight and it was delicious! I added shrimp and the meal was just wonderful. Thanks for such an easy and delightful meal!