Burro Rosso
Nutrition
Calories: 484.96 kcalCarbohydrates: 33.65 gProtein: 10.41 gFat: 35 gSaturated Fat: 21.42 gCholesterol: 136.12 mgSodium: 222.09 mgFiber: 0.62 gVitamin A: 37.15775 IUCalcium: 130.45 mgIron: 2.38 mg
Ingredients
- 1 small red bell pepper
- 2 cloves garlic
- 1/4 cup heavy or whipping cream
- 8 tbsp unsalted butter
- 2 tbsp tomato paste
- 1/2 tsp chopped fresh sage or 1/4 tsp dried sage crumbled
- 1 tsp ground paprika preferably Hungarian
- Salt
- 1/3 cup freshly grated Parmesan cheese
- 1/2 lb cooked spiral-shaped pasta
Instructions
- Roast the bell pepper over a gas flame, turning until charred all over (or place under a broiler until charred). Carefully wrap the pepper in paper towels and place it in a plastic bag. Let it stand until cool. Rub the charred skin from the pepper with paper towels. Core the pepper; roughly chop.
- Place the pepper, garlic, and cream in the container of a food processor or blender. Process until smooth.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the tomato paste and the pepper-garlic purée. Add the sage, paprika, and salt to taste. Cook, without boiling, until hot.
- Stir in the cheese and hot cooked pasta. Serve immediately.