Orecchiette with Roasted Red Pepper Sauce & Parmesan Cheese

Servings 4 servings


  • for the sauce-
  • 4 large red bell peppers
  • 1 small yellow onion diced
  • 2 large cloves garlic minced
  • 2 tablespoons butter
  • 2 oz. cream cheese
  • 1/4 cup heavy cream
  • salt and pepper to taste3/4 pound Orecchiette pasta {or any other pasta you like}
  • good parmesan cheese for the top
  • fresh basil {optional however, I found it to be a nice compliment to the sauce and the cheese}


  1. Roast red peppers either under a hot broiler pan or over the eye of a gas flame cook top. 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.
  2. In the mean time, over medium heat, saute onions and garlic in butter. Season with salt and pepper.
  3. Peel red peppers, remove stems and seeds, chop into large pieces and place into skillet with onions and garlic. Remove from heat. Place vegetables into food processor bowl with cream cheese, cream, salt and pepper. Puree sauce until smooth, or to your preferred consistency.
  4. Cook pasta according to package directions. Drain and coat with sauce. Top with parmesan cheese and fresh basil.