SERVES:
6
INGREDIENTS:
1 pound dried fettuccine
1 cup jarred roasted red peppers
1 cup thinly sliced onion
2 large cloves garlic, minced
olive oil for cooking peppers, onions and garlic
3 cups heavy cream
1 - 1 1/2 cups frozen peas
1/2 cup grated parmesan cheese (plus more for garnish)
PROCEDURE:
Get a large pot of water going for eventually cooking the fettuccine.
Drain, deseed and rough chop about 1 cup of jarred roasted red peppers, thinly slice 1 cup onion and finely mince 2 large cloves of garlic, and then saute the onion in a little olive oil, in a large heavy bottomed pan, on the stovetop.
Once the onions have softened up, add the roasted red peppers and the minced garlic and continue to cook that along for a few minutes.
After the peppers are cooking and, once the water comes to a boil, add the 1-pound box of fettuccine and stir that around to make sure it's not sticking together.
The next step in this recipe is to add the peppers and onions to a food processor (see hints below) and puree the peppers and onions until they're nice and soft.
Add 3 cups of heavy cream to the large pan and start heating that up. You want the heavy cream to come up to a boil and then turn the heat down so that it is not boiling over but it is reducing at a good rate.
After the cream has been cooking along for 4-5 minutes, add the pureed roasted red peppers to that, stir it in a let it to continue to cook along.
Once the pasta is almost done, add 1 - 1 1/2 cups frozen peas and then drain the pasta and peas through a colander in the sink.
Once the pasta is drained, add about 1/2 cup grated parmesan cheese to the roasted red pepper sauce, stir that in, and then fold the fettuccine and peas into that and it is time to eat.
Garnish each serving with more grated parmesan cheese.
HINTS:
You can use a blender instead of a food processor but you may need to add a little cream to the pepper/onion mixture to help the blender puree the mix.
You'll need a wide, heavy bottomed pan for the sauce so that it can reduce quickly without burning.