Bow Tie Pasta with Roasted Red Pepper and Cream Sauce

Ingredients

• 2 teaspoons balsamic vinegar 
• 2 teaspoons olive oil extravirgin
• 1 pound farfalle pasta uncooked (bow tie pasta)
• 0.1 teaspoon ground pepper red
• 1 cup half-and-half 
• 0.5 cup onion finely chopped
• 4 ounces parmigiano-reggiano cheese divided freshly grated
• 12 ounce roasted bell peppers red drained coarsely chopped
• 1 tablespoon tomato paste 

Equipment

• bowl
• frying pan
• whisk
• blender

Directions

1. Cook the pasta according to package directions, omitting salt and fat.
2. Heat oil in a large skillet over medium heat.
3. Add onion, and cook 8 minutes or until tender, stirring frequently.
4. Add bell peppers; cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates.
5. Remove from heat; cool 5 minutes.
6. Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan; cook over low heat until warm.
7. Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper.
8. Combine pasta and bell pepper mixture in a large bowl.
9. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls; top each with about 1 1/2 tablespoons cheese.
10. Garnish with basil, if desired.