Creamy Roasted Red Pepper Sauce with Tagliatelle

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This smoky red pepper sauce is soon to become a favorite. Simply seasoned with garlic, onion, fresh basil, cream and toasted pine nuts, Creamy Roasted Red Pepper Sauce perfectly pairs with traditional egg pasta and a shaving or two of Parmigiano-Reggiano.

Ingredients:

• 2 tablespoons DeLallo Pignoli Nuts
• 1 (8.8-ounce) package DeLallo Tagliatelle Egg Pasta
• 1 1/2 jars (18 ounces) DeLallo Roasted Peppers in Oil with Garlic, drained
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 teaspoon DeLallo Minced Garlic in Water
• 1/2 yellow onion, diced
• DeLallo Natural Fine Sea Salt
• 1/2 cup heavy cream
• 5 basil leaves, roughly chopped
• 1/4 cup shaved Parmigiano-Reggiano, for serving

Directions:

In a small skillet, toast pine nuts over medium heat, about 8 minutes. In the meantime, bring a large pot of salted water to a boil for pasta.

Using a food processor, combine pine nuts with roasted peppers and purée to a smooth consistency. Set aside.

Cook egg pasta for al dente texture in boiling water, following package instructions. Drain, reserving 1/2 cup pasta water to loosen finished sauce, if desired.

Meanwhile, in a large saucepan over medium heat, warm olive oil. Add garlic and onion, cooking until golden and tender. Stir in pepper purée. Add salt to taste. Cook together for 10 minutes, stirring occasionally.

Next, stir in cream and basil. Add cooked pasta. Toss together. Serve topped with shaved Parmigiano.

Serves 3 (2 nests per person) Printer-friendly version