2 cloves Garlic
4 Red Bell Peppers
8 oz light cream
1 can tomato paste
¼ cup shredded Parmesan Cheese
12 oz. Spaghetti or other favorite variety
Croutons (I like garlic and herb- but choose your favorite)
Preheat oven to 425 degrees
Cook pasta according to package instructions. Drain but reserve ½ cup of water and set aside
Cut red peppers in half – core and deseed
Place peppers on cookie sheet lined with foil – drizzle with olive oil
place in oven and bake until tender but not mushy approximately 15-17 minutes
While peppers are cooking:
Peel and halve shallots. Cut into thin slices
Peel garlic cloves then dice.
Crush croutons don’t crush too much… you don’t want it to be a powder.
Remove peppers from oven and cut into ½ inch squares, set aside
Heat 2 Tbsp. olive oil in a nonstick skillet over medium high heat. Add shallots and cook until slightly caramelized; add garlic and cook until fragrant.
Add tomato paste, reserved pasta water, peppers and cream- cooking stirring constantly until thick enough to stick to spoon.
Combine cooked pasta and shredded parmesan with sauce.
Serve with crushed croutons on top and enjoy.
**Note: You can also brown ground turkey or pork and add to the sauce before adding pasta; which is what I have done in the image.