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Friday, June 15, 2012

Pasta with Creamy Roasted Pepper Sauce and Bocconcini





From the kitchen of One Perfect Bite...This light pasta is wonderfully easy to make and it is really nice to serve for an informal family meal. I found the recipe in Family Circle magazine several months ago. I loved its appearance and the ingredients used to make the dish, but I didn't think it was substantial enough for an Oregon winter meal. So, I clipped the recipe with the intent to try it once the weather improved. I finally got to it last night. I followed the recipe exactly as it was written, as is my habit the first time I work with a recipe written by another developer. I was really pleased with the results, but I will make a couple of changes the next time I make this for my family. I think rigatoni is way too substantial for a dish that has so little sauce, so, the next time I make this I'll use penne rigate or ziti in its stead. I also found the sauce to be a bit thin, so I'll thicken it with a tablespoon of instant blend flour next time around. If you are unable to find bocconcini, small balls of marinated fresh mozzarella, cut the larger versions into 1-inch chunks and you'll be fine. I love the subtle flavor of this pasta and I will make it again when peppers start to flood our local farmer's markets. I hope you will try this. It is light and a bit different, but I think you will enjoy it. It makes a nice summer meal. Here's the recipe.

Pasta with Creamy Roasted Pepper Sauce and Bocconcini...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
4 sweet red and yellow peppers, halved, cored and seeded
1/2 cup reduced-sodium chicken broth
3 cloves garlic, chopped
2/3 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound rigatoni
1/3 pound small marinated bocconcini
1/2 cup basil leaves, thinly sliced

Directions:

1) Heat broiler. Line a large broiler pan with foil and coat with nonstick cooking spray.
2) Place peppers on prepared pan, cut side down. Broil for 9 to 10 minutes, about 4 inches from heat source. Place in a paper bag or covered bowl for 5 minutes. Peel skin off peppers and discard; thinly slice peppers.
3) In a large nonstick skillet bring broth to a simmer; add garlic and simmer 2 minutes. Stir in cream, salt and pepper and simmer for an additional 2 minutes.
4) Meanwhile, cook pasta following package directions, about 10 to 14 minutes for al dente. Drain and return to pot. Add cream mixture and sliced peppers; stir to combine.
5) To serve, spoon into a large serving bowl and fold in bocconcini and basil. Yield: 6 servings.











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30 comments :

Ginny said...

Looks very good. Thanks for explaining this word, I have never heard of this!! At first I thought you had made a typing mistake and meant broccolini! I learned something new here today.

Priya said...

Yumm, makes me hungry.

Aldy @ Al Dente Gourmet said...

Wonderful recipe, Mary! I'm a fan of pasta dishes, and this lovely pasta with creamy peppers and bocconcini is making me drool! Gorgeous click too :)

Hugs <3

anne said...

This looks simply delicious ! You're right about the rigatoni ! Small pasta sounds better !

safire said...

This looks delicious and so pretty! I love the way you plated the dish and the table linens to match :)

Tanna at The Brick Street Bungalow said...

Thank you for all your "notes" of things you will do differently next time. ;) blessings ~ tanna

Debbie said...

Looks delicious Mary. I have always wanted to try a roasted pepper sauce. This is a keeper!

Kim said...

Ohhh dear Mary, I love this beautiful dish! This sauce looks pretty awesome!

Guru Uru said...

This pasta is perfection my friend :D
I hope you make it again and again!

Cheers
Choc Chip Uru

Lea Ann said...

I had forgotten all about Family Circle Magazine. They've always had good recipes. I agree, this pasta recipe is perfect for summer. Pinned.

Jenn said...

Ooohhh.. this is definitely my kind of past dish! This will definitely be on the menu soon!

Debs @ The Spanish Wok said...

This is fab, I get fed up with tom sauces for pasta so this makes a nice change.

Have pinned for another day, thanks.

Lois said...

So, what would you do if you don't want to use heavy cream? I always am stumped with recipes that call for cream. Husband [and now myself] have high cholestoral... Sigh. Looks like a wonderful summer pasta dish.

Inspired by eRecipeCards said...

Mary, as always, terrific.

I am marinating some mozzarella balls in pesto as we speak... pondering what I can do with them and this pops up! Great timing

Dave

Linda said...

This looks and sounds fantastic. Thank you so much for sharing.

Suzie said...

I agree with you, makes a lovely summer dish. It seems simple enough to make too, I love pasta dishes :)

Blond Duck said...

Oh this sauce sounds good!

Food, Fun and Life in the Charente said...

We love pasta, roasted peppers and cheese so how can I possibly go wrong if I make this. Thanks. Take care Diane

Annmarie Pipa said...

oh yes...looks so delicious!!

Ellen B Cookery said...

Sure does look delicious. Bet it tasted great!

Country Dreaming said...

Sounds like the perfect summer meal!
We will have to try this!

Enjoy your weekend.

Melinda

Big Dude said...

That looks delicious Mary and I learned what bocconcini is. Check out my post for today if you get a chance.

Vicki Bensinger said...

This is a beautiful pasta dish and although there is some cream in it, it looks relatively light and colorful. Rigatoni are my favorite noodles as well, they hold onto sauce nicely.

Joanne said...

Roasted red pepper and bocconcini sound like an excellent combination! Great dish.

glutenfreehappytummy.com said...

yum! i love a good pasta dish:) thanks for sharing!

glutenfreehappytummy.com said...

so delicious looking! love the red peppers! thanks for sharing!

zippiknits said...

There is now a mini penne pasta, and I like it for this dish.

tender b. said...

This sounds really good. What is bocconcini?

France@beyondthepeel said...

I love fresh light pasta dishes and the bocconcini makes this a winner!

France@beyondthepeel said...

I love fresh light pasta dishes and the bocconcini makes this a winner!

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