Kirsten Fuller - Bountiful, UT
Tim and I love cooking! When we first got married we lived off of rice-a-roni and pasta-roni because we knew not of the possibilities (It was very pathetic--I know!). We were continually trying new recipes and/or making our own up. One recipe that I made up has become quite regular in our household. It's got a bit of a spicy kick because of the crushed red pepper, but it's pretty good. I've made this for multiple people and they always tell me how delicious and flavorful it is. However, if you have leftovers they do not reheat well. Anything with a cream sauce doesn't reheat well-- it turns back into an oily mess. I guess you'll have to eat it all in one sitting-- it's a hard job, but someone's gotta do it.
Serves: approximately 4 people
Ingredients
1 yellow onion (sliced)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
4-5 cloves of garlic (minced)
1 teaspoon crushed red pepper flakes
1 pint heavy cream
2 cups parmigiano-reggiano cheese (grated)
2 tablespoons olive oil
salt and pepper to taste (I usually add salt and pepper throughout the entire process)
Cooking Instructions
In a stock pot begin to heat water. When water is boiling add desired pasta and cook. Meanwhile, in a fairly large nonstick skillet heat olive oil. Add onions, bell peppers, salt, pepper, red pepper flakes and saute until translucent. Add minced garlic and saute for another 3-5 minutes. After all ingredients have sauteed together add heavy cream (more salt and pepper as desired). Bring heavy cream to simmer ( (approximately 5 minutes). Once it's began to simmer add grated parmesan cheese. Once cheese is melted, drain pasta and add to cream/cheese mixture and serve. If desired-- you could add grilled chicken breasts to make it more meatier.
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