roasted red pepper pasta

I have made it no secret in the past that I do not like tomatoes.  And that’s a hard thing to deal with in life.  All the time I read a recipe for a pasta or a stew and think, “Oh, this sounds good!” and then I get to the last ingredient on the list and it is always tomatoes.

So pasta sauces have been a bit hard for me.  The plus side of this is that I’ve discovered some really great pasta dishes like pasta with sausage and tuscan beans and pasta with garlic and olive oil and mushroom marsala pasta.  The down side of this is that every single one of these pasta dishes is beige colored.  Not that there’s a problem with that.  But I’ve been generally teased throughout my life about my preference of beige plates.

This pasta solves that problem though, because it is bright bright orange-red.  And it’s so simple: pureed roasted red peppers (from a jar) with a bit of shallot and garlic and a splash (okay, 1/2 a cup) of cream.  It is delicious and tangy and sweet, without having too overpowering of a flavor.  It is absolutely my new favorite pasta sauce.

And now no one can accuse me of only liking beige pastas.

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