Fettuccine With Roasted Red Pepper Sauce
- 1 lb fettuccine
- 2 cups sliced roasted red peppers (about 2 small jars)
- 12 cup cream
- 4 tablespoons olive oil
- 2 garlic cloves
- salt
- pepper
- 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.
fettuccine, red peppers, cream, olive oil, garlic, salt, pepper, fresh basil
Taken from www.food.com/recipe/fettuccine-with-roasted-red-pepper-sauce-325464 (may not work)