This is a perfect pasta dish (even for those who do not have IC)!  Roasting peppers is not a difficult task and it transforms the taste of a simple red pepper into something amazing. Combined with pasta and it becomes music in your mouth.

Our roasted red pepper sauce transforms simple pasta into a delicious meal or side dish.

Ingredients

4 roasted red bell peppers, chopped
1/4 cup pine nuts, divided
1/2 medium onion, finely diced
2 tablespoons minced garlic
1/2 cup fresh basil
3 tablespoons extra virgin olive oil
1/2 cup organic cream (sub half and half or whole milk as desired)
1/4 cup grated cheese (Parmeson preferred, but if it bothers your bladder, use shredded Mozerella)
3 tablespoons butter
salt and pepper to taste
1 lb pasta (penne, fusilli, linguine...whatever you prefer)

Directions

• Bring water to boil in medium size pot. Cook pasta according to package directions. Drain and set aside.
  
• In a large sauce pan, saute olive oil and onions over medium heat until softened
• Add the garlic, roasted bell peppers and basil and continue cooking over medium heat for 10 minutes to allow flavors to blend
• While the pepper mixture is cooking, lightly toast the pine nuts in a skillet for 5 - 7 minutes over medium high heat (stir frequently to prevent burning)
• Remove the pine nuts from the heat and set aside to cool
• Place red pepper mixture and the toasted pine nuts in a blender and puree to desired consistency (careful, the mixture is hot and can easily blow the top off the blender).
• Return puree to sauce pan and reheat until it begins to bubble.
• Stir in the cream and the cheese cooking until the cheese melts
• Season with salt and pepper to taste.
• Simmer for 5 minutes
• Add cooked pasta and parsley. Mix thoroughly.

Roasting Your Own Bell Peppers

• Broil red bell peppers on a sheet pan in the oven.  The bell peppers need to be within 2 inches of the broiler to achieve proper charring.
• Broil until the surface of the peppers bubble and then turn black, about 15 minutes.
• After the peppers are done roasting, place in a sealed plastic baggie so they can steam, making skin removal easier.
• After 5-10 minutes, you should be able to remove the skin from the peppers quite easily.