Roasted red peppers are blended with cream and tossed with penne in this smoky, smooth dish. It brings the flavor of Turkish roasted peppers to pasta for a quick, easy meal.
Char the red peppers over a stovetop flame or in the oven until the skins blacken. Let them rest in a bag, then peel them.
Blend the charred peppers until smooth. Saute the garlic in butter, then add the pepper puree and cream. Season with red pepper flakes and salt, and simmer for 5 minutes.
Cook the penne in plenty of salted water according to the package directions, then drain.
Toss the cooked penne with the sauce. Serve hot with grated Kashar cheese, if desired.
Important: Keep the peppers away from the flame while charring; the inside should soften before the outside burns. Allergens: contains wheat (gluten) and dairy (cream).
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