Meatless Monday: Pasta with Creamy Roasted Pepper Sauce and Bocconcini

I'm always on the lookout for tasty pasta recipes.  I love fresh mozzarella and when I found this recipe it was an excuse for me to buy those expensive marinated mozzarella balls!  Unfortunately ,this recipe looks a lot better than it tastes.  I found it to be rather tasteless.  My son, who loves cheese, wasn't a fan of the marinated cheese and he doesn't like peppers.  Neither does my daughter. So they ended up eating pretty plain-tasting pasta.  I ended up cutting the bocconcini into quarters to get more cheese in every bite!  Overall, we didn't really enjoy this dish very much. 

Pasta with Creamy Roasted Pepper Sauce and Bocconcini
recipe from One Perfect Bite

Ingredients:
4 sweet red and yellow peppers, halved, cored and seeded
1/2 cup reduced-sodium chicken broth
3 cloves garlic, chopped
2/3 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound rigatoni
1/3 pound small marinated bocconcini
1/2 cup basil leaves, thinly sliced

Directions:
1) Heat broiler. Line a large broiler pan with foil and coat with nonstick cooking spray.

2) Place peppers on prepared pan, cut side down. Broil for 9 to 10 minutes, about 4 inches from heat source. Place in a paper bag or covered bowl for 5 minutes. Peel skin off peppers and discard; thinly slice peppers.

3) In a large nonstick skillet bring broth to a simmer; add garlic and simmer 2 minutes. Stir in cream, salt and pepper and simmer for an additional 2 minutes.

4) Meanwhile, cook pasta following package directions, about 10 to 14 minutes for al dente. Drain and return to pot. Add cream mixture and sliced peppers; stir to combine.

5) To serve, spoon into a large serving bowl and fold in bocconcini and basil.   Family Rating: So-so.

Sausage, Peppers, and Onion Hash Hoagies

My kids love sausage and I'm always up for a sausage and pepper roll.  I thought this sounded interesting with the addition of potatoes.  Who doesn't love extra carbs?!!  I ended up omitting the cayenne pepper to make it kid friendly.  Most of the time in making this recipe was peeling and boiling the potatoes.  It's a step that you can probaby do the night/day before to make this a quick weeknight dinner.  Although it was tasty, it really doesn't need the potatoes.  I of course don't mind the extra carbs, but it really seemed a bit much with the roll! 

Sausage, Peppers, and Onion Hash Hoagies
EveryDay With Rachael Ray, October 2011

Ingredients:
2 tablespoons EVOO
1 pound bulk sweet italian sausage
1 onion, sliced
1 red bell pepper, sliced
2 cloves garlic, finely chopped
1/2 teaspoon cayenne pepper
1 pound yukon gold potatoes, boiled and sliced
Salt and pepper
4 hoagie rolls, split

Directions:
Heat EVOO in large skillet and cook sausage over medium heat until browned, about 8 minutes; transfer to paper towel. Cook onion, bell pepper, garlic and cayenne in sausage drippings until soft, about 5 minutes. Add sausage and potatoes to pan and cook for 5 minutes; season with salt and pepper. Pile onto rolls.

Family Rating: 1 thumb up.