My family likes this Dish. You can make a larger batch of the Cooked and Reduced Pepper Puree, then freeze in 1/2 Cup portions for this or other dishes ...JJ
Pasta w/ Roasted Red Pepper Alfredo
6ea Roasted and Peeled Red Peppers
3ea Cloves of Garlic
1/2tsp Dry Oregano
3 TBS Olive Oil
2C Milk
2C Heavy Cream
1/2C Parmigiano Reggiano Cheese, grated
S & P to taste
1 Pound Pasta of choice, nothing thin.
Optional: 1 lb Cooked Chicken, or 1lb 21/25 Peeled Shrimp or 1lb Crab Meat
Optional: Crushed Red Pepper Flakes, to taste.
Puree the Peppers and Garlic.
Heat the Oil in a pan over Medium Heat.
Add the Puree, Oregano and Red Pepper Flakes, if using.
Simmer, lowering heat as it thickens, until the Pepper Puree is tender, no longer grainy and reduced to a thickness similar to Tomato Paste. Stir frequently and don't let it burn.
Add the Milk and Cream.
Simmer until reduced by half.
Stir in the Cheese and Meat, if using.
Cook 1 minute if Cheese only, 2 to 3 minutes to Heat/Cook Meat.
Pour over Cooked Pasta of choice and serve.
Makes about 3 Cups of Sauce, plus meat.