Tuesday, October 16, 2007

Red Pepper Cream Pasta

I made this up, had it for dinner - tasty.

In a pan over medium high heat, mix together the following:

2 tbsp. Butter
2-3 cloves of Garlic, crushed
1 Red Bell Pepper, 1/2 Medium Onion, and about 6 Medium Mushrooms all chopped up in bite size peices
2 sprigs each Oregano and Marjoram
Salt and Pepper

Cook these for 7-8 minutes until the veggies start to break down. Then add in about 1/4 cup dry White Wine of your choice. Cook a few minutes longer, then add in 1/4 cup of Heavy Cream. At this point you could also add in some shrimp or bits of (already cooked) chicken. Cook a few minutes longer, then stir in some chopped Basil - about 10 good size leaves.

Serve over pasta of your choice. I like using shells or other pastas that hold the sauce. Top with grated Parmesan or Romano cheese if you like. It's fairly rich, so I would recommend having it with something light, liked baked chicken and salad.

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