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Cook Pasta according to package directions to al dente - almost completely cooked
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In a small skillet heat 1/2 tsp Olive Oil and saute onion and garlic until translucent, add in red peppers to heat through - don't overcook
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Place onion & pepper mixture in your blender with remainder of olive oil, red wine vinegar, salt and pepper. Blend well.
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Return pepper puree to frying pan, add chicken stock and heat through
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When pasta is done, drain but reserve about 1/4 cup of the pasta water
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Add half-and-half, drained pasta & parmesan cheese. Mix well and make sure it's heated through.
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Remove from heat, stir through the parsley & ENJOY!