This was the last dish I made before we replenished our groceries. I did not even have enough pasta for one meal, I had to combine two different kinds to make enough food to eat. It is amazing what we come up with when our cupboards are bare!
I had one red pepper which I roasted and removed the skin, stem and seeds. I had a jar of roasted red peppers so I added about one pepper’s worth. So if you decide to make this, add two roasted red peppers to a food processor. Then add 4 roasted garlic cloves, 1 cup of heavy cream (I never said this was healthy), 1 tbsp of goat cheese, 1 tbsp of cream cheese, 2 tbsp of freshly grated Parmesan, 1 tbsp of balsamic vinegar and some salt and pepper. Process.
Pour into a sauce pan and heat over medium low heat. Now, I have never made a sauce like this before so what I was not expecting was it to thin out so much. I made a slurry of 1 tsp of cornstarch and some cold water and added it to the sauce, heated it until it thickened. I made my pasta and sauteed two chicken breasts that were well seasoned and dredged in flour. I checked for seasoning, garnished with black pepper and strands of Parmesan.
I am sure that is not the proper way to make a sauce but wow, was it ever delicious! I have made roasted red pepper sauces in the past and they have been so strong and overpowering. I just could not find a recipe that worked so I made my own.
I love this sauce because it is colourful, has a luscious texture and its red pepper flavour is subtle but wonderful. The only change I would make to it is maybe next time I will add some red pepper flakes to it for a little heat. My husband ADORED this pasta and with one cup of heavy cream in it, who wouldn’t?
Not something I would make every day but every once in a while for a treat? Why not?!