It's been a while since we posted about all the canning we did over Labor Day weekend. In the meantime, we've had a couple of requests for the recipe for the roasted red pepper spread we made.
While I had no hesitation about sharing the recipe, I also wanted to offer up some really great ideas for how it might be used. But, since this was our first go-round with the spread, I didn't really have any tried and true suggestions.
I felt pretty certain we'd use it as a spread for panini -- and that it would probably be tasty that way, especially when paired with a bit of soft goat cheese. And I had little doubt it would be equally as delicious mixed with cream cheese and used as a spread for crackers around the holidays. But, I felt like we should be a bit more creative with it before we pushed the recipe out into the world.
And that's how this pasta sauce was born. We had some cream on hand, along with a bag of this amazing DiCuonzo Orecchiette Farina Arsa. Go to the web site and read about it. It's absolutely delicious, and it's the sort of pasta that requires very little help to really shine. The idea of a rich, slightly creamy red pepper sauce sounded as if it would make a pretty amazing match. I added a sauteed onion just for some additional texture, and a bit of garden fresh Italian parsley for a dash of flavor and a bit of color.
And voilà. There it was. Another pasta would have showcased the color of the sauce more effectively. But, I'm sure you can imagine what it must have looked like -- and maybe, even, how it tasted. Rich, creamy, roasty, sweet... and completely simple.
Utterly homemade pasta bliss. In less than 30 minutes.
Take that, Rachel Ray.
Roasted Red Pepper Spread
Pasta with Roasted Red Pepper Sauce
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