Pasta With Spicy Red-Pepper Cream Sauce

Pasta With Spicy Red-Pepper Cream Sauce
Servings: 6 Prep 15 mins Cook 12 mins Broil 10 mins to 12 mins


  • 3 large, sweet red peppers, halved and seeded
  • 2 large shallots, peeled and halved
  • 2 clove garlic, peeled
  • 2 tablespoons sliced almonds, toasted
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons red-wine vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup light (1/3 less fat) sour cream
  • 3/4 pound rotelle pasta

Make It

1. Heat broiler. Place peppers, cut side down, on broiler pan. Place shallots and garlic around peppers. Bring large pot lightly salted water to boiling for pasta.

2. Broil vegetables 4 inches from heat for 10 to 12 minutes or until charred and tender-crisp. Let cool. When cool enough to handle, peel. Dice 2 pepper halves and place in large pasta bowl.

3. Combine remaining pepper, shallots, garlic, almonds, Parmesan, vinegar, honey, salt and pepper in food processor or blender. Whirl until smooth. Add sour cream. Whirl just until blended. Transfer to large serving bowl.

4. Meanwhile, cook pasta in boiling water according to package directions until firm but tender. Drain well. Add to red pepper mixture in bowl; toss to mix. Serve hot. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 272, Fat, total (g): 5, chol. (mg): 2, sat. fat (g): 1, carb. (g): 48, pro. (g): 10, sodium (mg): 230, Percent Daily Values are based on a 2,000 calorie diet.