Notes: a fast and easy
dish. Easily adaptable to additions of chicken or vegetables. Some fresh basil
thrown in at the end, or even as a garnish, would also work well.
Serves 2-4.
1 large red bell pepper
8 ounces spaghetti
A few tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
½ can (14-oz) diced tomatoes, with juices
¾ cup cream
4 ounces goat cheese
Salt and freshly ground black pepper, to taste
Parmigiano Reggiano cheese, for serving
Preheat oven to broil. Place bell pepper on baking sheet and
bake, turning frequently, until charred on all sides. This will take about 10
minutes or so. Remove from oven, seal in a brown paper sack, or place in a bowl
covered tightly with plastic wrap. Once cooled, remove and discard skin, stem,
and seeds. Roughly chop and set aside.
Place a large pot of salted water over high heat. Once
boiling, add pasta. Cook until al dente.
Meanwhile, coat the bottom of a medium size saucepan with a
layer of olive oil and place over medium high heat. Add onions and garlic. Cook
until onions begin to become translucent, about 5 minutes. Add the tomatoes and
chopped bell pepper. Continue to cook until onions and garlic are tender and
the peppers and tomatoes are fragrant, another 5 minutes or so.
Lower heat and add cream and goat cheese, stirring to
incorporate and melt the cheese. Once
incorporated, puree the sauce using an immersion blender (if using a regular
blended, let cool slightly, then bring back up to heat after pureeing). Season
with salt and pepper.
Mix together pasta and sauce. Garnish with freshly grated Parmigiano
Reggiano and serve.