PENNE WITH ROASTED RED BELL PEPPER SAUCE

     PENNE WITH ROASTED RED BELL

                   PEPPER SAUCE

                                                               (Serves 1)

Charred flavor of roasted red bell pepper gives unique taste to this pasta. Sauce made with roasted red bell pepper, onion and garlic and seasoned with Italian herbs.

INGREDIENTS:

·      ¾ cup Penne Pasta, uncooked

·      1-2 tsp. Olive Oil

·      Water for boiling pasta

·      Salt to add in water (Pasta cooked in salted water gives batter taste to the dish)

·      1 Big Dark Red Bell Pepper

·      1 ½ T Butter

·      ¼ cup Onion, finely chopped

·      1 tsp. or 1 Big Garlic Clove, minces, press through garlic press

·      Salt as per taste

·      ¼ tsp. Red Chili Flakes (OPTIONAL)

·      2 T Parmesan Cheese (OPTIONAL)

·      ¼ tsp. Paprika

·      ¼ tsp. Black Pepper Powder as per taste

·      Pinch Italian Herbs from McCormick Italian Herb Grinder

·      ¼ to ½ cup Pasta Water or as needed for desire sauce consistency

·      Parmesan Cheese to sprinkle on top (OPTIONAL)

·      Mint Leaves for garnishing

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LET’S ROAST RED BELL PEPPER AND COOK PASTA:

Measure ¾ cup uncooked penne pasta and boil as per package direction.

Drain pasta and add 1-2 tsp. Olive Oil and mix well. Keep aside.

Wash and dry red bell pepper and roast on open flame until dark blisters appears all over the bell pepper.

Place roasted red bell pepper in glass bowl and cover the bowl air tight with saran wrap/cling wrap and let pepper sweat for 7-10 minutes for easy peeling of skin.

Scrap off dark blistered skin from pepper and chop roasted red bell pepper into few big pieces and remove ribs and seeds from it.

Allow cooling pepper then blending into a smooth puree.

Heat butter in pan on medium heat.

Add chopped onions, sprinkle some salt and stir-fry onions until light brown in color.

Add chopped garlic and stir-fry for 2-3 minutes or until garlic is well roasted.

Add roasted red bell pepper puree and stir-fry for 1-2 minutes.

Add pasta water as needed and cook bell pepper puree on medium heat for 3-4 minutes or until sauce reaches desire thickness.

Season sauce with salt, paprika, black pepper powder and Italian herbs and cook for 1 minute.

Add boiled pasta and combine with sauce and cook for 30 to 45 seconds.

Transfer in a serving bowl; add Parmesan cheese on top if you are adding.

Garnish with mint leaves.

Serve Pasta with Garlic Bread.

Enjoy…

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