Ingredients:
3 large red peppers ( or 2 cups jarred roasted red peppers)
1/2 cup whipping cream or 1/2 cup heavy cream
1/4 cup Italian dressing
2 tablespoons chopped fresh basil ( or 2 teaspoons dried)
salt and pepper
12 ounces fettuccine, cooked and drained, kept warm
grated parmesan cheese
Directions:
On broiler rack or over open burner, place peppers. Cook, turning occasionally, 20 minutes or until peppers turn almost completely black. Immediately place in paper bag; close bag and let cool about 30 minutes. Under cold running water, peel off skin, then removed stems and seeds.
In food processor or blender, process remaining ingredients (except pasta) until blended.
Toss with hot fettuccine and serve with cheese.
Servings: 4
Time preparation: 0 min.
Time total: 60 min.