Makes 4-6 servings
- 1 lb dried pasta of choice
- 1 large bell pepper, in whatever color you'd like
- 8 oz mushrooms, thinly sliced
- 2 tsp minced garlic
- 6 Tbsp butter
- 1 pint heavy cream
- 1/4 C grated Parmesan
- freshly ground black pepper
Roast the whole pepper under a broiler, or over a gas flame, until the skin is charred. Transfer the pepper for a paper bag, close, and let steam for 5-10 minutes. When cool enough to handle, scrape or peel off the pepper's skin, remove the stem and seeds, and roughly chop. Puree the pepper in a food processor or blender with about a tablespoon or two of cream and set aside.
Meanwhile, boil the water for the pasta and cook according to package directions. Drain and keep warm while you make the sauce.
In a large sauce pan, melt two tablespoons of the butter over medium heat. Add the garlic and stir until fragrant. Add the mushrooms and heat until browned a bit. Add the remaining butter and the remaining cream. Cook, stirring occasionally, until the sauce has thickened. Add the pureed pepper mixture to the sauce, stir in the Parmesan and some black pepper, and taste for seasonings. Stir in the pasta to coat and serve.