MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rigatoni w/Gypsy Peppers & Feta Cheese
Categories: Pasta, Cheese, Vegetables, Chilies, Wine
Yield: 5 Servings

2 tb Extra virgin olive oil
1 lg Onion; coarse sliced
2 cl Garlic; peeled
4 Red Gypsy peppers; seeded,
- sliced
+=OR=+
3 Red bell peppers; seeded,
- sliced
1 Fresh red jalapeno; seeded,
- chopped
+=OR=+
1/2 ts Red chile flakes
Kosher salt & ground pepper
1 lb Rigatoni pasta or penne
- rigate
1/4 c Dry white or red wine
1/4 c Half-and-half
1/3 c Crumbled feta cheese
Chopped fresh parsley

To speed things along, get the water boiling and the
onions and garlic cooking while you seed and slice the
peppers.

Bring a large pot of salted water to boil for the pasta.

Heat olive oil in a large skillet over medium heat. Add
the onions and whole garlic cloves and saute until onions
are browned and very tender, about 12 minutes, stirring
occasionally.

Add the Gypsy and jalapeno peppers. Season with salt and
pepper, cover and reduce heat to medium-low. Cook until
the peppers are very tender, 10 minutes, stirring once or
twice.

Start cooking the pasta according to package directions
right before the peppers are done. Save 1/2 cup of the
cooking water when draining.

Add the wine to the vegetables and deglaze the pan. Bring
to a simmer and cook for 2 minutes to reduce slightly.
Stir in the half-and-half and feta cheese, and cook over
low for about 1 minute. Add half of the reserved
pasta-cooking water.

Puree the sauce in a blender or food processor until just
slightly chunky. Season to taste with salt and pepper,
then stir into the pasta with the remaining pasta cooking
water. Serve immediately garnished with the parsley.

Serves 4-6

URL: http://sfgate.com

MM Format by Dave Drum - 22 October 2009

Uncle Dirty Dave's Archives

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