Pasta with Sweet Red Pepper Sauce

Name: Pasta with Sweet Red Pepper Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 head garlic; 1 large red bell pepper, seeded and quartered; 1/2 large yellow onion, chopped into large pieces; 1 cup half-and-half or 1 cup heavy cream; 2 tablespoons butter; 2 tablespoons flour; cooked pasta, your favorite (fettucini, shells, etc)

Submitted by Julesong

"Simple, elegant, impressive, easy, and very tasty!"

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Ready In:: 30mins
Ingredients:: 7
Serves:: 4

ingredients

1 head garlic
1 large red bell pepper, seeded and quartered
¹⁄₂ large yellow onion, chopped into large pieces
1 cup half-and-half or 1 cup heavy cream
2 tablespoons butter
2 tablespoons flour
cooked pasta, your favorite (fettucini, shells, etc)

directions

In a 375 degree oven put a whole head of garlic with the tip cut off.
After 15 minutes add one large quartered red bell pepper and an half onion chopped into large pieces bake for 15 more minutes.
After baked, place the head of garlic in a bowl of ice water.
Put baked pepper and onion into a blender and add about half a cup of heavy cream or half and half (depends on how rich you want it).
Blend until mixture is creamy.
Melt butter in a sauce pan and gradually flour over medium heat, stirring, until lightly browned.
Then add another half cup of heavy cream or half and half to the sauce pan.
Remove the garlic clove from the ice water and extract the contents of the head into the blender by squishing the clove in your hand (the cloves will mush right out).
Blend until incorporated into the mixture and it is smooth and creamy.
Add blender mixture to the sauce pan and cook over med heat stirring with a whisk until thickened.
Serve over your favorite pasta, along with nice garlicky bread.
Note: it's important to use a blender with this rather than a food processor to make sure that the pepper is cut up well enough.

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Reviews

This was a delightful change from our regular pasta sauces. Rich and full of flavour and easy to prepare. I'm going to make it again tonight! :)

Ennoia

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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