Creamy Roasted Red Pepper and Sun Dried Tomato Pasta

• Vegetarian

• Produce

  • 1 Garlic clove
  • 1/4 cup Sun-dried tomato, loosely packed

• Pasta & Grains

  • 8 oz Bucatini

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/2 cup Red pepper, packed roasted

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 cup Half and half
  • 1/2 cup Parmesan cheese, grated

Found on thewanderlustkitchen.com

Description

Ingredients

• 8 ounces bucatini
• 1/2 cup packed roasted red pepper (about one pepper)
• 1/4 cup loosely packed sun-dried tomato (about two tomatoes)
• 1 garlic clove, peeled (optional)
• 4 tablespoons unsalted butter
• 1 cup half and half
• 1/2 teaspoon kosher salt
• 1/2 cup grated parmesan cheese

Directions

• Prepare the bucatini according to package directions for al dente. Drain, but do not rinse.
• Placethe roasted red pepper, sun-dried tomato, and garlic (if using) in the bowl of a small food processor. Pulse until pureed. If needed, drizzle in a teaspoon of oil from the jar of sun-dried tomatoes to help things along.
• Place the butter, half and half, and salt in a 10 skillet set over medium heat. Once the butter has melted, add the red pepper and tomato mixture. Continue to cook, stirring frequently, until the sauce has thickened and the garlic has lost its raw flavor, about 5 minutes.
• Turn the heat down to low and add the cooked bucatini noodles and parmesan cheese to the pan. Toss well; taste and add salt and pepper as desired.