Monday, March 10, 2014

red pepper alfredo sauce

This recipe is good for laziness -- worked well with those jarred bell peppers that I never know quite what to do with. (With what to do?)
  •     12 ounces linguine (or whatever pasta you like, or whatever else needs sauce)
  •     2 tablespoons olive oil
  •     2 cloves garlic, minced
  •     1 onion, diced
  •     1/2 cup milk
  •     1/2 cup heavy cream (I skipped this and just used more milk)
  •     4 ounces crumbled goat cheese
  •     1/2 cup grated Parmesan, plus more for garnish
  •     1 (12-ounce) jar roasted red peppers, chopped (I did not bother chopping; the immersion blender took care of it)
  •     Kosher salt and freshly ground black pepper, to taste
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in milk, heavy cream, goat cheese and Parmesan until cheeses has melted, about 1-2 minutes. Add red peppers and puree with an immersion blender. Stir in pasta and gently toss to combine; season with salt and pepper, to taste.





(This makes a lot of sauce; I also threw a can of drained chickpeas into the pasta.)

Serve immediately, garnished with Parmesan, if desired.

No comments: