Roasted Red Pepper Basil Alfredo

Serves 4
Ingredients
1 12-Ounce Jar Roasted Red Peppers
2 Garlic Cloves, Peeled
1 Cup Fresh Basil Leaves
2 easpoons Balsa!ic "ine#ar
$ Pound Bucatini Pasta
% Cup &eav' Crea!
( a)lespoons *nsalted Butter
2+, Cup Par!esan Cheese, Grated
-osher Salt
Blac. Pepper
Preparation
1/ Strain roasted red peppers throu#h a !esh strainer, allo0in# the! to sit in the strainer over
a )o0l 1or a 1e0 !inutes to drain thorou#hl'/ *se the )ac. o1 a lar#e spoon to press out !ore
o1 the !oisture as 0ell/
2/ Prepare a 1ood processor 0ith the )lade attach!ent/
,/ S!ash the #arlic under the side o1 'our che12s .ni1e to re!ove the peel/ Place in 1ood
processor/ Chop )rie1l'/
4/ Pic. )asil leaves o11 the ste!s to !easure the indicated a!ount/ Place in 1ood processor/
Chop a#ain/
3/ Place strained peppers and )alsa!ic vine#ar in 1ood processor and process until !i4ture is
0ell pureed/ Sli#htl' chun.' is o./ Pour )ac. into the !esh strainer and let sit over a )o0l
a#ain until read' to add to sauce/
Directions
1/ Fill a lar#e pot 2+, hi#h 0ith 0ater and cover/ Place over hi#h heat/ Proceed 0ith ne4t step
as 0ater co!es to a )oil/
2/ Once 0ater is )oilin#, add 1 ta)lespoon o1 salt and stir in the )ucatini/ Coo. until tender )ut
0ith a sli#ht )ite, a)out 5-6 !inutes, or accordin# to the pac.a#e instructions/ Strain/ Save the
pot/
,/ Co!)ine heav' crea! and )utter in a s!all saucepan and 0ar! over !ediu!-lo0 heat
until )utter is !elted/ Stir o1ten/
4/ Once )utter is !elted, stir in Par!esan cheese and roasted pepper puree/ Stir until cheese is
!elted and sauce is thic.ened/ Season 0ith salt and pepper to taste/ Re!ove 1ro! heat/
3/ Once pasta is strained, place it )ac. in the pot and pour the roasted red pepper sauce over
the top/ Stir until 0ell co!)ined, and season 0ith salt and pepper to taste/
(/ rans1er the roasted red pepper )asil 7l1redo to a servin# )o0l or dinner plates/ Serve
0ar!/