Roasted Red Pepper Penne

Soft Heat, Slowly Coaxed Together

There is something almost meditative about a sauce built from scratch on the stovetop — butter melting into flour, milk folding in slowly, the whole thing finding its way toward something silky and generous. Roasted red peppers carry a particular kind of depth, that quiet sweetness born of heat and patience. This is a weeknight dish, yes, but it doesn't rush. It asks you to stir, to wait, and to let the warmth come together in its own time.

Ingredients

• 1 pound Alessi Organic Penne
• 1 tablespoon Alessi Extra Virgin Olive Oil
• 3 tablespoons butter
• 1 teaspoon Alessi Garlic Puree
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1/4 cups flour
• 2 cups milk
• 1 7.5oz jar Alessi Fire Roasted Red Pepper, drained and chopped
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Instructions

1. Cook penne according to package directions. Drain and toss with olive oil to prevent sticking.
2. In a heavy bottomed saucepan over medium heat, melt butter.
3. Stir in garlic puree and season with salt and pepper.
4. Stir in flour until blended and whisk milk in gradually.
5. Bring to a boil and stir in peppers and cheeses.
6. If sauce becomes too thick, add more milk until desire consistency is reached.
7. Stir penne into sauce and evenly coat.