Fettuccine with Roasted Red Pepper & Sun-dried Tomato Sauce
We made a pasta for the main course in the South Arm Community Kitchen.
This is a vegetarian pasta with roasted red pepper and sun-dried tomato sauce .
- 4 large red bell peppers
- 1/2 cup sun-dried tomatoes ( we used the oil packed one)
- 1/2 bunch of parsley, chopped
- 1 pound fettuccine pasta
- 2 tablespoons butter
- 3/4 cup half & half
- 1/4 cup freshly grated Parmesan cheese
- salt and pepper to taste
Source: South Arm Community Kitchen
|Cored, seeded and cut the red bell peppers into halves.
Place the cut side down on a cookie sheet (preferably lined with parchment paper).
|Place in the oven about 4″ from the top broiler frame. Broiled until the skins are charred black. If your oven does have a broiler, bake the red peppers on high heat (like 400F).
|Meanwhile, bring a large pot of water to a boil, add a large pinch of salt and cook the pasta as directed.
If you are using dried sun-dried tomatoes, place them in a bowl, add boiling water and let soak for 20 minutes.
|When the peppers are cold enough to handle, peeled the charred skins off.
|Place peppers and drained sun-dried tomatoes into a food processor or blender. Process until smooth.
|Melt butter in a large pan on low heat. Add the pepper and sun-dried mixture. If they are too thick, add some of the pasta water to thin it out.
|Gradually, add half & half.
|Add Parmesan cheese and season with salt and black pepper to taste.
Mix well and cook on low heat for 3 minutes.
|Add chopped parsley.
|Place drained pasta into a large pasta bowl.
|Add sauce to the pasta, mix and serve.