Roasted Red Pepper Alfredo

I saw Taste of Home Cooking post this recipe for Roasted Red Pepper Alfredo last week and I knew I wanted to try it, but I wasn't completely sold on the recipe. I despise goat cheese, so that had to be cut. I also wasn't feeling the addition of artichokes to the pasta, it just didn't seem to go with the sweet sauce. So I ended up changing a lot of the recipe. There was still parmesan, bell peppers and pasta, but most everything else was different. This dish comes together quickly once you have the bell peppers roasted. C complained about the burn smell, but he and Miss F gobbled the pasta right up. I served a big salad with it with homemade croutons. I lied and told C I bought them since I knew that would be the only way he would try them.

Roasted Red Pepper Alfredo

¾ pound pasta (I used linguine)
1 tablespoon olive oil
1 clove garlic, grated
¼ teaspoon red pepper flakes
2 roasted red bell peppers , coarsely chopped
¼ cup white wine
¾ cup half and half
½ cup parmesan cheese, grated
salt and pepper, to tasted

Cook the pasta according to package directions. Drain and reserve.

Heat the olive oil in a medium pot over medium heat. Add the garlic and red pepper flakes; cook until fragrant, about 30 seconds. Add the bell peppers and sauté for 2 minutes. Add the wine and simmer for 2 minutes more. Add the half and half and parmesan; simmer until the cheese is melted. Remove from heat, season with salt and peppe. Use and immersion blender to roughly puree the sauce. Toss the pasta with the sauce and serve immediately.

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