Recipe By : Unknown Cooking Magazine
Serving Size : 6 Preparation Time :0:00
Categories : All Newly Typed Not Shared Pasta And Rice Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon olive oil
1/2 cup finely chopped onion
2 cloves minced garlic
2 jars (12 oz. each) roasted red peppers -- drained and
chopped
1 teaspoon dried thyme
1 cup chicken broth
1/2 cup dry white wine
1/4 cup half and half
1/4 teaspoon salt
1 pound bowtie pasta
1/4 cup chopped fresh basil
Heat oil in nonstick skillet over medium heat. Add onion and garlic. Cook
until tender, about 5 minutes. Add water, 2 tablespoons at a time, if too
dry. Stir in peppers and thyme. Cook about 5 minutes. Add broth and wine.
Simmer, uncovered, 10 minutes longer.
Add sauce in batches to food processor or blender. Stir in half and half and
salt; whirl to a puree.
Meanwhile, cook pasta according to package directions. Drain and place pasta
in large serving bowl. Toss with sauce. Stir in basil. Serve immediately.
