Easy and delicious creamy roasted red pepper pasta, with goat cheese, cream and Parmesan.
5 - 5 1/2ozdried pasta*see Note 1
1clovegarlicsliced (not minced)
Pinchred pepper flakes
6Tbsphalf and half cream10% b.f., *see Note 2
2 1/2oz.goat cheese(70g or 1/2 small log)
6Tbspfreshly grated Parmesan
1/2cuproasted red peppersroughly chopped *see Note 3
Salt and freshly ground pepper
Fresh basilchopped or chiffonade cut
Additional freshly grated Parmesan
Start a large pot of water boiling for the pasta and salt generously. When boiling, add the pasta and cook to al dente.
Meanwhile, heat olive oil in a skillet on the stove-top over medium heat. Add the garlic, onion and red pepper flakes. Cook, stirring, just until onion softens, but doesn't brown. Add cream, goat cheese, Parmesan and roasted red peppers and cook, stirring, just until the cheese melts and you have a smooth sauce. Do not allow sauce to boil. Reduce heat, if necessary. Once sauce is smooth, turn heat off under the skillet. Remove sauce to a small bowl and puree with an immersion blender or alternately, transfer to a blender to puree.
Return pureed sauce to the skillet. When pasta is ready, turn heat on under the skillet to medium and add the cooked, drained pasta to the skillet with the sauce. (If you didn't weigh the pasta amount to start, be sure you don't add too much pasta to the sauce, so add in portions and stirring between, adding only as much pasta as will allow the pasta to be well coated with sauce). Cook the sauce and pasta together for 2 minutes. Taste sauce, then season with salt, as needed (and it will need some), and some freshly ground black pepper.
Serve garnished with fresh basil and additional freshly grated Parmesan cheese.
1. You can use a short of long pasta with this sauce. I've used rigatoni here. Penne, rotini or farfalle (bowtie) are also good options for short pasta. This sauce also works well with long pasta - linguini or spaghetti.2. Half and half cream is 10% b.f. You can also use heavy cream, for a richer sauce, or make your own half and half substitute by using half whole milk and half heavy cream.3. You can use store-bought, jarred roasted red peppers or make your own roasted red peppers from fresh red bell peppers. See above this Recipe Card for instructions on how to roast your own red peppers.