Roasted red peppers, cherry tomatoes and fresh basil, all in a creamy Parmesan and goat cheese sauce.
9ozshort pastasuch as Penne Lisce, penne or rigatoni
1/2cupcherry or grape tomatoeshalved
1cupheavy whipping creamor a lighter cream mixed with 1 tsp cornstarch
1/2cupmilkat least 2%
1/2cupjarred roasted red pepperssliced
1/4cupParmesan cheesefreshly grated
1/4cupfresh basil leavessliced
Bring a large pot of water to a boil. Salt generously and cook the pasta to al dente.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring until softened. Add the garlic and cook 1 minute more. Add the cherry tomatoes with a sprinkling of salt and cook stirring, for about 30 seconds, then add the cream, milk and red peppers. Cook a minute or two until sauce warms through, then turn off the heat under the sauce until the pasta is ready.
When pasta is ready, drain well. Add to skillet, returning the heat under the skillet to medium. Add 1/2 of the goat cheese, 1/2 of the Parmesan and 1/2 of the basil and cook, stirring, until cheese is melted and everything is warmed through, about 2 minutes. *Don't over-cook here, as you don't want the tomatoes to over-cook and disintegrate into the sauce. Remove from heat and season with salt and freshly ground pepper.
Spoon pasta into serving bowls. Garnish with the remaining goat cheese, Parmesan and fresh basil leaves.