Penne with Roasted Peppers, Saffron, and Basil Cream

Name: Penne with Roasted Peppers, Saffron, and Basil Cream
Yield: Makes 4 servings
Ingredients: 1 cup half-and-half; salt; ¾ pound penne or other dried pasta; ¾ pound penne or other dried pasta; freshly ground pepper; freshly grated Romano or Parmesan cheese; freshly grated Romano or Parmesan cheese; 1 large red bell pepper; 1 large yellow bell pepper; 3 garlic cloves, pounded to a paste or finely chopped; a handful of basil leaves, finely sliced; 1 medium-sized red onion, finely diced; 3 garlic cloves, pounded to a paste or finely chopped; 2 large tomatoes; 1 tablespoon virgin olive oil; ⅛ teaspoon saffron threads; ½ cup hot water

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

This colorful pasta is filled with the smoky, rich flavors of grilled peppers and saffron. Penne, or any other hollow or twisted pasta shape, is right for this sauce. If you have roasted peppers on hand, this pasta can be assembled in just a few moments.

Ingredients

1 large red bell pepper
1 large yellow bell pepper
⅛ teaspoon saffron threads

Main course
Vegetarian

Method

Roast the peppers according to the directions. Cut them into small squares and set aside.

Cover the saffron threads with the hot water. Bring a small pan of water to a boil, submerge the tomatoes for 15 seconds, and remove them. Take off the skins, slice the tomatoes in half, gently squeeze out the juices, and cut the flesh into small squares.