1 lb uncooked bow tie pasta
2 tsp extra virgin olive oil
1/2 c finely chopped onion
1 (12 oz) bottle roasted red bell peppers, drained and chopped
2 tsp balsamic vinegar
1 c half & half
1 tbsp tomato paste
1/8 tsp ground red pepper
1 c freshly grated parmigiano-reggiano cheese, divided
thinly sliced fresh basil (optional)
1. Cook pasta according to package directions
2. Heat oil in large skillet over medium heat. Add onion, and cook 8 minutes, stirring frequently. Add bell peppers, cook 2 more minutes. Increase heat to medium-high. Stir in vinegar, cook 1 more minute or until liquid evaporates. Remove from heat and cool 5 minutes.
3. Place mixture in a blender, process until smooth. Return mixture to pan and cook over low heat until warm. Combine half & half and tomato paste in small bowl, stirring with a whisk. Stir tomato mixture into pepper misture, stirring with a whisk until well combined. Stir in ground red pepper.
4. Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Top the remaining cheese when pasta is in serving bowl. Garnish with basil, if desired.