Penne Pasta with Orange Cream Sauce

Ingredients:

2 large orange bell peppers
3 tablespoons olive oil
1/2 to 3/4 cups heavy whipping cream
15 leaves of fresh basil
1/2 pound bag of penne pasta
Salt and pepper for seasoning
Grated Parmesan cheese

Method of Preparation:

1. Cut the bell peppers in half, clean out the seeds inside and rinse them off.  Slice into thin strips (the thinner they are cut the quicker they will cook).
2. In a large frying pan heat the olive oil and pinch of salt over medium heat.  Add peppers to the pan, cover, and let simmer for about 10 minutes.  Reduce heat to low, stir the peppers, replace lid, and continue to simmer for another 10 minutes.
3. While the peppers are cooking cook pasta according to package directions.
4. When peppers are very soft remove from pan and put through a food mill (or remove skins and process in a food processor).
5. Drain pasta in a colander.  While pasta is draining add pepper puree to the pasta cooking pot.  Stir in the heavy cream, a little at a time, until the sauce is a light orange.  Place pot over low heat and bring sauce to a simmer.
6. Tear basil into small pieces and add to sauce.
7. Add the cooked pasta to the pot, stirring to coat with sauce.  Allow to reheat for a couple of minutes.  Season with salt and pepper.  Serve hot with grated Parmesan cheese.

Cooking with Class® airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts. “Cooking with Color Recipes,” aired during the week of August 25, 2008.