Sometimes I love a bowl of pasta. It’s so comforting and indulgent. Especially when said pasta is made with homemade roasted red peppers, half and half, and goat cheese. Oh yah, and some parmesan thrown in too! This is a pretty simple pasta recipe, but the end result is really something special! I’m sure you’ll want to make it again and again. I definitely want to make it again very soon!
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 cup half & half
4-6 oz. goat cheese
2/3 cup grated parigiano reggiano cheese
1 (15 oz can) artichoke hearts, roughly chopped
salt & pepper, to taste
1. If roasting your own peppers; preheat broiler, place peppers on a cookie sheet and broil for about 3-5 minutes on each side. They should be blackened. Remove from oven, place in a paper bag and seal, or you can also place them inside a bowl and cover. Let rest for about 10 minutes, peel, seed, and slice peppers.
2. Bring a pot of water to a boil. Cook pasta to al dente.
3. In a large saute pan, heat olive oil over medium heat. Saute onions for about 7 minutes or until soft. Add garlic to pan and stir for 1 minute. Pour in half and half and goat cheese; stir to combine. Pour in parmesan cheese and artichoke hearts. Season with salt and pepper to taste. Remove from heat. Either puree the sauce in a blender or with an immersion blender until smooth.
4. Combine cooked pasta with pureed sauce. Top with any remaining parmesan cheese.