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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