Roasted Red Pepper Tortellini
I've been eyeing this pasta sauce recipe on Pinterest for a while and finally have enough red peppers out of the garden to make it. It comes from the blog YourHomeBasedMom and got rave reviews in the comment section.
To me a man who can cook is unbelievably sexy. This is the kind of hands on dish that would be a winner for date night, an anniversary dinner or Valentine's Day. From start to finish this dish smelled heavenly and the prep encompasses a wide variety of simple skills that anyone could do in the kitchen to make a fabulous meal.
I've only roasted peppers once in high school so this was a good chance to use that cooking skill again. I also didn't have minced garlic so I substituted 2 teaspoons of garlic powder.
-3 red bell peppers
-2-3 Tbsp onion
-2 Tbsp minced garlic
-1/4 C fresh basil
-3 Tbsp olive oil
-1- 1 1/2 C half and half
-1 tsp cornstarch
-1/3 C grated Romano or Parmesan Cheese
-2 Tbsp butter
-salt and pepper to taste
|Clean the veins and seeds out of the peppers and cut in half.
|Broil for about 10 minutes (until the skin is wrinkled and blackened) .
Toss the peppers into a brown paper bag for 5-10 minutes to let them steam.
|Dump the peppers back onto the cooking board.
|The skin should peel right off.
|Give the roasted peppers a rough chop.
|Saute the onions, garlic, and basil in the olive oil.
|Add the peppers and cook for 10 minutes.
Carefully put the mixture from the skillet into the blender and blend until smooth.
|Return to the pan and bring to a boil.
|Add the half and half.
|Add the butter, salt and pepper. Simmer until the sauce reaches the desired consistency.
|Cook your pasta -- I think tortellini or ravioli would work best.
|Serve with the sauce.
The roasted red pepper sauce was so delicious I could have eaten it with a spoon. That might actually be delicious mixed with tomato soup. The sauce was well worth the effort.
A short note on my future blog posts...
|This is where the magic happens.