Sofrito Cream Sauce with Pasta

hey readers today as i was using up my food in the fridge and freezer, i came up with this wonderful creamy bell pepper sauce, you know how sofrito is made with bell peppers, onions and jalapenos, so i use that i use williams-sonoma porcini shallot chive salt free rub to give it some flavor. so its with rigatoni and it all comes well. so i hope you enjoy this recipe

 
Sofrito cream sauce with pasta
for the pasta:
1 lb Ziti pasta
salt
for the cream sauce:
1 red bell pepper, seeded and diced
1 onion, chopped
1 jalapeno, seeded and diced
2 tbl olive oil
1 tsp porcini shallor chive salt free seasoing blend- williams-sonoma brand
1/2 cup boiling pasta water
4 oz cream cheese, room temperature
2-3 tbl flour
2-3 tbl butter
1/2-3/4 cup milk

method
1. bring pasta pot to a boil seasoned well with salt. add the pasta and cook according to package, i love to cook it well done, not al dente, then drain and let cool. set aside
2. in a medium saute pan over medium heat add in 2 tbl olive oil saute the veggies until soft for 3-5 minutes, then add the porcini shallot chive blend and a little salt and pepper and cook for 1 more minute, then add to the food processor or blender adding the 1/2 cup or so of the pasta water, and cream cheese and blend until smooth.
3.meanwhile in the same saute pan add 2-3 tbl butter to 3 tbl flour cook for minute, its a roux when thickining sauces, then add in the sofrito cream cheese mixture and let it cook until thick for a few minutes along with 1/2 cup milk. to blend it together. if its too thick add more milk a little goes a long way as needed. turn off heat and then toss with the cooked pasta and youre done! so the pic above is how you create it, so i hope you make this for your loved ones!

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