Capelli d’angelo with Creamy Roasted Pepper Sauce

After a long day away from home, we all yearn for a supper that is easy to prepare and satisfying to both our taste buds and hungry tummies. What could be easier than to boil a big pot of pasta, then toss all that delicate pasta goodness in a rich, creamy sauce? I love this sauce, be it over pasta (tonight’s main entrée) or chicken or better yet gently sautéed shrimp. If you like, this particular pasta dish could be elevated to the point of excellence by adding a handful of sautéed garlic shrimp just before serving. Why only a handful?  The pasta in its rich, creamy pink sauce is the star of the evening.

Capelli d’angelo, better known in America as Angle Hair Pasta, is the perfect choice when you want to pair a light, refined sauce with a delicate cut of pasta. Believe me when I tell you that this sauce is quick and easy to make. It is rich without overpowering the noodles, kissing everything in pale pink goodness.

Angle Hair Pasta with Creamy Roasted Pepper Sauce
1 lb Angel Hair Pasta, cooked according to package directions
1 teaspoon salt
1 tablespoon olive oil

In a large stock pot, bring lightly salted water to a full, rapid boil.

Add 1 tablespoon olive oil. (For pasta to cook properly, there needs to be a large amount of rapidly boiling water. The pasta should  freely “dance about” in the water as it cooks. A little oil helps the pasta to dance).

Add pasta, return to a rapid boil and cook until tender but firm, about 5-6 minutes. Drain and rinse quickly under warm water. Allow pasta to drain completely. (Don’t worry about pasta cooling while it drains, it will warm nicely in the sauce).

Creamy Roasted Pepper Sauce
1 Jar (12 oz) Roasted Red Peppers with Juice, reserve ¼-cup chopped peppers
1 tablespoon olive oil
4 Garlic Cloves, Minced
2 Cups heavy cream
1 ½ teaspoon salt
1 teaspoon Pepper
¼-cup Italian Cheese Blend – Parmesan, Romano and Asiago

Puree roasted peppers with juice in blender. Set aside.

Heat oil in large non-stick skillet with high sides. (Remember, this pan needs to hold both the sauce and pasta). Add garlic; cook 2 minutes over medium-low heat until fragrant.

Add pepper puree, cream, salt and pepper. Stirring frequently, cook sauce over medium heat until hot and bubbly, about 6 minutes.  Stir in ¼ cup cheese. The sauce in now ready for the pasta.

Combine angel hair pasta with pepper mixture. Let pasta warm in sauce over low heat.

Garnish with Color:
½ cup fresh basil leaves cut into thin strips
¼-cup roasted peppers
¼-cup Italian Cheese Blend – Parmesan, Romano and Asiago

Transfer pasta, sauce and all, to large serving bowl.

Note: If you feel the ratio of sauce to pasta is too much, pull pasta from the sauce and pour just the right amount of sauce to your liking over the pasta. Toss to blend.

Top with reserved chopped peppers, ¼ cup cheese and basil strips. Sprinkle with Italian Cheese Blend and serve.

Enjoy! (This is especially good with warm bread and a colorful salad such as a Caprese).

2 thoughts on “Capelli d’angelo with Creamy Roasted Pepper Sauce

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s