Balsamic Roasted Peppers and Shallot Pasta
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
8 BellaFina Peppers, Thinly Sliced
3 Shallots, Thinly Sliced
8 Cloves Garlic, Thinly Sliced
Salt & Pepper
1 Pound Pasta
½ Cup Balsamic Vinegar
2 Teaspoons Brown Sugar
½ Cup Heavy Cream
Preheat your oven to 400 degrees.
Put your pasta water on to boil. Place the peppers, shallots, and whole garlic cloves on a baking sheet, and pour on just enough olive oil to coat. Season with salt and pepper.
Once your water is boiling, cook the pasta according to package directions. (Ideally you can time the pasta cooking time as closely as possible to the vegetable roasting time.) Mix the balsamic vinegar and brown sugar together in a small bowl. Set aside.
Gently warm the heavy cream in a saucepan set over low heat. Roast the vegetables in the oven for approximately 10 minutes, or until they are lightly browned and caramelized on the edges.
Remove the pan from the oven, and immediately pour the vinegar mixture on top of the vegetables. (It’s going to sizzle a little bit, so stand back!) Drop the cooked pasta onto the same pan and toss it all together. At this point you can pour the warmed cream over the top and stir, or serve the pasta and place the warmed cream alongside it to drizzle to your liking.
Adapted from jjbegonia.com