Cook The Book: Fettuccine With Creamy Red Pepper Sauce

1. 1

   Heat the oil in a medium heavy skillet over medium-high heat. Add the onion and garlic and cook, stirring a few times, until softened, about 5 minutes. Add the roasted peppers and cook, stirring a few times, until heated through. Remove from the heat and let cool slightly.

2. 2

   Transfer the red pepper mixture to a food processor, add the broth and all but 2 tablespoons of the feta.

3. 3

   Process until combined and smooth, about 30 seconds.

4. 4

   Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta water. Toss the pasta with the sauce, adding the pasta water by the tablespoon if needed. The sauce should cling nicely to the pasta. Season with salt and pepper. Divide among 6 pasta bowls.

5. 5

   Sprinkle with the parsley and reserved feta and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.