Pasta with Piquillo Peppers and Mascarpone

• 23 pounds, 58 ounces, weight Boiled Pasta
• 2 cups Water From Boiled Pasta (reserved)
• 1 whole Shallot Or Spring Onion
• 1-78 ounces, weight Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 7 ounces, weight Tomato Sauce
• 3 whole Piquillo Peppers
• 3-58 ounces, weight Mascarpone
• 1-78 ounces, weight Cubed Serrano Ham
• Chives, Chopped, To Taste
• 1-78 ounces, weight Grated Parmesan

1. Boil the pasta according to package directions.
2. Reserve some of the pasta water.
3. Peel and chop the spring onion or the shallot.
4. In a pot, simmer it with olive oil.
5. Add a little bit of the water from the boiled pasta.
6. Sprinkle some salt and pepper and let it cook for 5 minutes more.
7. Add the tomato sauce, and let it cook another 2 more minutes.
8. Cut the piquillo peppers in thin strips.
9. In a bowl, mix the mascarpone, the piquillo strips, the serrano ham and the chives if youre using any.
10. Stir together the tomato sauce and the pasta.
11. Continue cooking for another 4 minutes.
12. And add the grated parmesan into the mascarpone mixture.
13. Mix both mixtures, the tomato and pasta together with the mascarpone.
14. Perfect for a weeknight dinner or for a weekend lunch, if you dont want to spend hours cooking.
15. Serve with a green salad as a side dish.

pasta, water, shallot, weight olive oil, salt, pepper, tomato sauce, peppers, weight mascarpone, serrano ham, chives, parmesan

Taken from tastykitchen.com/recipes/main-courses/pasta-with-piquillo-peppers-and-mascarpone/ (may not work)