Roasted Red Pepper Fettuccine alla Vannucci
This is a very easy recipe that takes about 15 minutes to make.
What you need;
500g of good pasta (fettuccine is best – nice broad noodle – but you could use what you like)
3/4 cup of roasted red peppers (comes in a jar and available at any grocer – without vinegar is best, but…if in vinegar, just rinse in sink to get at least surface vinegar off – towel dry) The best would be if you could roast them yourself, but who has that time!
1/4 to 1/3 of sun dried tomatoes (jarred in oil is best – do not rinse that oil off!)
1/2 a small / medium onion
2 cloves of garlic
Couple table spoons of olive or grape seed oil (you know I am using EVOO!)
Salt, pepper, and chili flakes – to your tastes.
1/3 cup of Philly cream cheese. (Relax! I know it sounds “white” – it tastes creamy this way)
Couple table spoons of table sugar if the vinegar from peppers is too much. The sweetness and acidity of the vinegar should cancel themselves. Use the sugar if you need to – really to your taste. I will use as I am not a fan of the vinegar bite that can be present in the peppers.
Here we go;
Add pasta to salted, boiling water. Should take about 10 minutes. Cook to your desire. I don’t like mushy so I will take my pasta out earlier, rather than later.
While pasta is cooking, and while you have a nice skillet heating on another burner, add all ingredients, less the cheeses and sugar, into a food processor. Mix until nice and smooth – 30 seconds or so.
When done, add your oil to the heated pan, wait 30 seconds and then add the blended mix to the pan. Cook over medium high heat. Cook until it becomes a bit thick and not so “wet”.
Add salt, pepper, and “heat” as desired. If you get a bite from the vinegar, add the sugar slowly.
Sauce is pretty much done when the pasta is done cooking.
Strain your pasta and put aside for a minute.
In that minute, add the cream cheese to the sauce and whisk until blended. Add pasta and fold over and over until coated.
Serve with fresh parmigiano cheese grated on the top!
Ciao for now @kootenayborn