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Recipes : Bow Tie Pasta w/ Roasted Red Pepper
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 Message 1 of 1 in Discussion 
From: MSN Nicknamebreeze_tioga  (Original Message)Sent: 6/8/2006 1:33 AM
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.

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