Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 3/4 cup chopped carrot
  • 3/4 cup chopped celery
  • 3/4 cup chopped onion
  • Kosher salt
  • 4 cloves garlic (minced)
  • 2 tablespoons dry sherry wine
  • 4 large roasted red bell peppers (and any juices if made from homemade)
  • 3/4 to 1 cup low sodium chicken or vegetable broth
  • 1/4 cup mascarpone cheese
  • 1/4 teaspoon freshly ground black pepper (more or less to taste)
  • 9 ounces pasta
  • chopped fresh parsley (for serving)
  • chopped fresh basil (for serving)
  • grated Parmesan cheese (for serving)

Instruction

  • Heat olive oil in a 10-inch skillet over medium heat. Once hot add in carrots, celery, onions and a pinch of salt. Stir to coat in the oil and cover and cook, stirring occasionally, until tender.
  • Once the vegetables are tender add in the garlic and cook 1 to 2 minutes. Add in the sherry wine and scrape up any bits on the bottom of the pan.
  • Meanwhile, bring a large pot of salted water to boil.
  • In your blender add the peppers, and cooked vegetables/garlic and half the broth. Secure the lid and process blend until smooth. Adding more broth as you go.
  • Pour the roasted red pepper broth back into the pan and stir in the mascarpone cheese. Season with salt and pepper. Keep the sauce warm on low heat.
  • Drop in the pasta and cook according to package directions. (The pasta I used only took 3 to 4 minutes.)
  • Drain and add the cooked pasta to the pan with the roasted red pepper sauce and toss to coat.
  • Serve pasta in bowls and garnish with chopped fresh parsley, basil and lots of grated fresh Parmesan cheese.