Those gorgeous red peppers put me in the mood for this luscious recipe. It’s adapted from “The Flying Biscuit Café Cookbook.”
Ingredients:
2 or 3 bell peppers 2 cups heavy cream Dash of Tabasco 1/4 teaspoon kosher salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 1 pound uncooked linguine 1/4 cup grated Parmesan cheese
Preparation:
Place peppers under broiler, on hot grill or directly on gas burners on your cooktop and roast, turning frequently , until skins are blistered and peppers are charred evenly on all sides. Place peppers in a paper bag. Close the bag until peppers are cook enough to handle.
Gently scrape the charred skins off the outside of the peppers with the back edge of a paring knife. Remove the stems and seeds. Puree the peppers in a food processor or blender until smooth.
Add the cream, Tabasco, salt, pepper, and cayenne and process. Move the mixture to a very large saucepan and heat over low heat until mixture begins to simmer.
While sauce is heating, cook linguine according to package directions.
When linguine is cooked, drain and toss into heated sauce. Add Parmesan, stir to combine and serve immediately.