The combination of roasted red peppers and cream gives this sauce a rich, satisfying feel. You could stir in some sautéed cauliflower or Italian sausage to add a little more substance.
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Made this last night. Roasted my own peppers rather than buying them in a jar. Bumped it up a notch with about 1-1 1/2 tsp of fresh chipotle flakes rather than red pepper flakes and it was amazing. Found it a bit easier to cook the sauce in a saucepan and use a stick blender then transfer to the empty pasta pot after the pasta was drained. Definitely making this again.
The product is delicious, but I used regular parmesan cheese that came in a bag instead of grating it myself. The cheese clumped together a bit when mixing it in. It is best to stir the cream in first and probably to stir the cheese in at the last minute so it doesn't stick to the bottom of the pan or clump.
very easy to make (and fast!). substituted the heavy cream with half & half to ease the caloric "ouch" factor and it still tasted wonderful. :)
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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