Penne and Peppers Recipe
Ingredients
| Cooked pasta | 1 pound, drained | |
| Heavy cream | 1 Cup (16 tbs) | |
| Poblano peppers | 4 Large, skinned | |
| Butter | 5 Tablespoon | |
| 1 medium-sized white onion, chopped | ||
| 1/2 cup of grated Asiago or Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook the pasta, prepare the pepper sauce, and set aside.
In a deep saucepan, melt 3 tablespoons of butter and cook the onion until soft.
Stir in the pasta.
With remaining butter, grease a casserole and arrange alternating layers of pasta, chili (or pepper) sauce, and cheese.
Cook, uncovered, in a preheated 350-degree oven for 25 minutes or until brown and bubbling.
In a deep saucepan, melt 3 tablespoons of butter and cook the onion until soft.
Stir in the pasta.
With remaining butter, grease a casserole and arrange alternating layers of pasta, chili (or pepper) sauce, and cheese.
Cook, uncovered, in a preheated 350-degree oven for 25 minutes or until brown and bubbling.
Chef
