Orecchiette with Roasted Red Pepper Sauce & Parmesan Cheese

Roast red peppers either under a hot broiler pan or over the eye of a gas flame cooktop. You want to char the skin of the pepper without burning the flesh underneath. Turn as you go, keeping a close eye on them. Once all the peppers have blackened, place them into a large bowl and cover with plastic wrap. Let them sit until cool enough to handle, about 15 minutes.

In the meantime, over medium heat, saute onions and garlic in butter. Season with salt and pepper.

Peel red peppers, remove stems and seeds, chop into large pieces and place into the skillet with the onions and garlic. Remove from heat. Place vegetables into a food processor bowl with cream cheese, cream, salt and pepper. Puree sauce until smooth, or to your preferred consistency.

Cook pasta according to package directions. Drain and coat with sauce. Top with parmesan cheese and fresh basil.

Note: the sauce needs salt. I wrote on the recipe that you should season to taste, however, I have found that it needs a little bit of a heavy hand to make it reach the wonderful realm. So, heads up on that.