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Categories:Viewed: 61 - Published at: 6 years ago
Ingredients
- 1 tablespoon olive oil
- 12 cup finely chopped onion
- 2 garlic cloves, finely chopped
- 2 (12 ounce) jars roasted red peppers, drained and coarsely chopped
- 1 teaspoon dried thyme
- 1 cup chicken broth
- 12 cup white wine
- 14 cup half-and-half
- 14 teaspoon salt
- 1 lb bow tie pasta (farfalle)
- 14 cup chopped fresh basil
Method
- Heat oil in a medium nonstick skillet over medium heat.
- Add onion and garlic.
- Cook until tender, about 5 minutes.
- If too dry, add water, 2 tablespoons at a time.
- Stir in peppers and thyme.
- Cook 5 minutes.
- Add broth and wine.
- Simmer, uncovered, 10 minutes.
- Add sauce in batches to a food processor or blender.
- Stir in half and half and salt; whirl to a puree.
- Meanwhile, cook pasta in a large pot of lightly salted boiling water until firm, but tender.
- Drain well.
- Place pasta in a large serving bowl.
- Toss with sauce.
- Stir in basil.
