Penne With Peppers And Cream

Name: Penne With Peppers And Cream
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 large sweet red peppers; 1 large clove garlic, minced; 2 oil-packed sun-dried tomatoes, well drained and minced; Pinch hot red pepper flakes; 2 tablespoons heavy cream; salt; 1/2 pound penne; 2 tablespoons freshly grated Parmesan cheese

By Florence Fabricant

Total Time: 45 minutes
Rating: 4(8)
Comments: Read comments

Featured in: FOOD; Rethinking the Need to Avoid Cream

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2large sweet red peppers
1large clove garlic, minced
2oil-packed sun-dried tomatoes, well drained and minced
Pinch hot red pepper flakes
2tablespoons heavy cream
salt
½pound penne
2tablespoons freshly grated Parmesan cheese

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Char peppers under a broiler or over an open flame. Place charred peppers in a plastic bag and keep it closed for a few minutes, then remove peppers and scrape off all the skin. Core, seed and chop peppers coarsely.
Step 2
Bring a large pot of water to a boil for the pasta.
Step 3
Heat a large nonstick skillet, add the peppers, garlic and sun-dried tomatoes and cook over medium heat until the peppers are tender, about five minutes.
Step 4
Stir in the pepper flakes and cream and cook a few minutes, until the cream has thickened slightly. Season to taste with salt and remove from the heat.
Step 5
When the water has boiled, add a generous pinch of salt and the penne. Cook the penne until it is al dente, about eight minutes. Drain it well and add it to the skillet.
Step 6
Return the skillet to the heat and cook, stirring for a minute or two, until the ingredients are well combined. Stir in the cheese and serve.