Farfalle with Tomato and Roasted Red Pepper Sauce

This is a simple yet easy to fix pasta dish that can be made in minutes but still packs a lot of flavor.  Better still, it can be made from ingredients you probably keep in your pantry (or should) for those times when you just can't seem to make it to the grocery store.

Of course you could roast your own peppers, slice up fresh tomatoes, roll out your own pasta dough, and I'm not knocking that--I do it all the time.  But in some cases there are certain flavors that show up in canned or jarred versions of veggies that actually aren't found in fresh, and in the case of this recipe, I prefer that.

Farfalle with Roasted Red Pepper Sauce

8 Oz Cooked Farfalle (Bow Tie) Pasta
2 Tablespoons Olive Oil
1 Medium Onion, Diced
1 12 Oz Jar Roasted Red Peppers
2 Tablespoons Balsamic Vinegar
1 6 Oz Can Tomato Paste
1 1/2 Cup Heavy Cream
1 Tablespoon Smoked Paprika
Dash Red Pepper Flakes
Salt to Taste

Start salted water boiling for your pasta.

Heat a skillet with the olive oil in it.

When it is hot, add your diced onion

and cook until the onions just start to turn golden brown.  While this is going on, get your jar of roasted red peppers.

I really loved these jarred roasted red peppers, and always keep a few of 'em in my pantry for last minute dishes like this one.  They have a unique flavor from being both roasted and slightly pickled that I find I can't get when I roast my own fresh red bell peppers.

Anyway, pull 'em out of the jar.

They will be pretty large pieces, so chop them down to something around bite sized.  Add 'em to the skillet when the onions have started to turn golden.

Stir this around and let cook for a few minutes, then add the balsamic vinegar.

Cook for one minute and then add the tomato paste.  Follow up this by adding the heavy cream.

Give everything a good stir to combine.

Add the smoked paprika

and the red pepper flakes, then allow to cook for 10 minutes or so, stirring often.

While this is going on, cook your farfalle in the boiling water until al dente, probably 8-10 minutes.

After 10 minutes taste the sauce and adjust with salt if necessary to taste.  Place the pasta in a bowl, spoon sauce over and serve it with a little shredded Parmigiano-Reggiano cheese on top.

Until next time,

Savor the flavor, my friends.


Chris