Bow Tie Pasta With Roasted Red Pepper and Cream Sauce

From a recent issue of Cooking Light Magazine. Great veggie dinner.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb  uncooked bow tie pasta
• 2  teaspoons extra virgin olive oil
• 1⁄2 cup  finely chopped onion
• 1 (12 ounce) bottle  roasted red peppers, drained and coarsely chopped
• 2  teaspoons  balsamic vinegar
• 1  cup half-and-half
• 1  tablespoon tomato paste
• 1⁄8 teaspoon  ground red pepper
• 1  cup  finely grated parmigiano-reggiano cheese, divided
•  thinly sliced fresh basil (optional)

Directions

1. Cook the pasta according to package directions, omitting salt and fat.
2. Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.
3. Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates.
4. Remove from heat, cool 5 minutes.
5. Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm.
6. Combine half and half and tomato paste in a small bowl, stirring with a whisk until well combined. Stir in ground red pepper.
7. Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls, top each with about 1 1/2 Tbs cheese.
8. Garnish with basil if desired.