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  • Penne Tossed With Rosemary, Roasted Garlic And Red Pepper Sauce

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    Penne Tossed With Rosemary, Roasted Garlic And Red Pepper Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x garlic bulbs
    • 1/2 c. chicken or possibly vegetable stock
    • 1/4 c. white wine
    • 1 lb penne pasta
    • 1 jar roasted red bell peppers more or possibly less, 12 ounce or possibly two peppers, roasted, seeded and
    •     skinned
    • 1 c. chicken or possibly vegetable stock for sauce
    • 1 Tbsp. minced fresh rosemary plus
    • 6 x rosemary sprigs for garnish

    Directions

    1. PREHEAT oven to 350F. Cut top half off the heads of garlic. Place garlic in small ovenproof roasting pan. Add in 1/2-c. stock and wine. Cover with foil, bake in oven for 30 to 40 min or possibly till the garlic is soft. Remove garlic from the oven and set aside.
    2. MEANWHILE, bring large pot of salted water to a boil for the pasta. Cook pasta for 10 to 12 min.
    3. PREPARE SAUCE: Use a knife to remove the garlic from the skins. Place garlic in a blender with the roasted pepper, remaining stock and minced rosemary. Pulse the blender till the sauce is blended but slightly chunky. Pour the sauce into a saucepan and hot it over low heat. Season with salt and pepper. Keep hot.
    4. TO SERVE, drain the pasta, toss it in a bowl wit the sauce. Place and garnish with rosemary.
    5. Serving Ideas : Grilled (5-ounce) tuna steaks or possibly grilled portobello mushroom caps, seasoned simply with salt and pepper, a little cooking spray.
    6. Description: "Serve with grilled tuna or possibly alone"

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