Roasted Red Pepper Pasta with Chicken Sausage.

6 Red bells
2TB Fresh Basil
2 TB olive oil
2 Large Garlic cloves
1.5 CP Heavy Whipping Cream
Salt and Pepper

Sausage (I used Chicken with Spinach, Garlic and Asiago)
1 CP Spinach cut in strips

First cut the bells in half toss in a little bit of olive oil and broil until blackened.
Then put them in a bowl and cover for 45 min.
When the peppers are ready peel away the charred skin. It should be easy.
Cut in strips and toss in the skillet with garlic, basil and 2 TB of olive oil. Let cook for about 10 minutes. Then puree it. It makes a thick, but yummy sauce.
When that is down add the cream and puree into a sauce pan and cook for 10 min.
(Optional) If using sausage brown is the skillet and then toss in the pureed peppers, cream and spinach. Cook for an additional 10 minutes

I used these fancy noodles. They worked awesome and retained a lot of the sauce.
What the finish product should look like. (Sauce) It thickens as it cooks. Then toss the noodles in and WHOOLA!!!

Wow....My girls gobbled this down. Do you notice the piece of pasta in her hair?! This is my Bailey. She just turned one. She loved this pasta. She ate every bite and so did her big sis.