THIS GOLDEN, RICH PASTA could define luxury. The sauce is made from a puree of roasted yellow bell peppers, scented with saffron, and made silky smooth with the addition of half-and-half.
SERVES 4 TO 6
INGREDIENTS
- 4 yellow bell peppers
- 2 red bell peppers
- 2 garlic cloves, peeled but left whole
- 1 cup high-quality neutral-tasting chicken or vegetable broth
- ¼ cup dry white wine
- Generous pinch of saffron threads, crumbled
- 1 cup half-and-half
- 1 pound linguine or rotini
- ¼ cup chopped fresh basil leaves
- Salt and freshly ground black pepper
- A few sprigs fresh basil, for garnish
INSTRUCTIONS
- Preheat the broiler. Lightly oil a rimmed baking sheet.
- Place the bell peppers on the baking sheet with space between them. Broil 4 inches from the heat for 15 to 20 minutes, until charred all over, turning several times.
- Place the peppers in a covered bowl, plastic bag, or paper bag. Seal and let steam for about 10 minutes to loosen the skins.
- Cut slits in the peppers and drain briefly into a small bowl to catch any juices. Scrape or peel the skins and discard. Scrape and discard the seeds and membranes.
- Chop the yellow peppers. Combine them in a food processor or blender with the garlic and pepper juices. Process until finely chopped. Add the broth and wine and process to make a smooth puree. Transfer to a saucepan and add the saffron and half-and-half. Heat gently over medium heat, stirring occasionally.
- Cut the red peppers into thin, 1½-inch-long strips.
- Cook the pasta in plenty of boiling salted water until al dente. Drain well.
- Transfer the pasta to a large serving bowl. Add the saffron sauce, red pepper strips, and chopped basil. Toss to combine. Add salt and pepper to taste. Serve at once, garnished with the basil sprigs.
