Take a trip to Italy with this colorful dish. Who doesn't love bbbbacon??
Prepare the roasted peppers (even the day before)
Preheat the oven at 400°F.
Cut the peppers in half and remove the stems, seeds and membranes.
Lay the peppers on a foil-lined baking sheet, cut side down.
Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed.
Remove the skin of the bell peppers. Cut them in medium pieces.
Cut the bacon in small pieces
Cut the onion in small pieces
Put the bacon in a large skillet and cook it at medium heat for 4-5 minutes (until the bacon is crispy)
Remove the bacon from the skillet and put it aside in a paper towel to drain the extra fat
In the same skillet add the onion and cook it for 3-4 minutes.
Add the peppers. Cook, stirring occasionally, for 3-4 minutes.
Put all the ingredients in a food processor. Add the cream cheese and process until finely chopped. Season with salt and pepper.
In the meantime, cook the pasta in salted water and cook until al dente according to package directions. Take 1 small cup of pasta cooking water.
Drain the pasta (don't rinse it) and place it in the skillet where you cooked the sauce. Toss the pasta with the bell peppers sauce.
Serve the pasta adding pieces of the crispy bacon on top of it.
0 servings