Spookalish Pasta

Black pasta (made with squid or cuttlefish ink) adds interest to this Halloween dish made with bell peppers and dried tomatoes in a creamy, cheesy sauce.

Ingredients:

• 8 oz dry black pasta (squid or cuttlefish ink pasta)
• Salt and pepper to taste
• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 onion, sliced
• 3 cloves garlic, minced
• Pinch of crushed red pepper flakes
• 1 red bell pepper, cut into thin strips
• 1 orange bell pepper, cut into thin strips
• 1/4 cup chopped sundried tomatoes
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 1/2 cup grated parmesan cheese
• 1/2 cup grated romano cheese
• 1 Tbsp basil
• 1/4 cup finely chopped fresh parsley

Directions:

Bring 4 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente. Drain in a colander and set aside. Heat the butter and oil in a large skillet; add garlic, onion and pepper flakes; cook until golden. Add sliced bell peppers and sundried tomatoes, stirring to soften. Deglaze the pan with the wine and continue to cook, stirring, until all the liquid is evaporated. Add the broth and simmer 10 minutes until peppers and tomatoes are tender. Add cream, stirring constantly. Simmer until sauce is thick enough to coat the back of a spoon. Add cheeses & basil, and stir until thoroughly combined. Season to taste with salt and pepper (The cheeses alone may make the sauce salty enough for your taste.) Toss the pasta with the sauce and peppers; garnish with parsley for this spooky Halloween dish!

Number of Servings: 6-8

Notes from the Cook: For an easy and filling main dish, add some pre-cooked chicken or shrimp.