Bucatini with Sweet Pepper Cream Sauce

We like bucatini pasta!

• 3 tablespoons extra virgin olive oil
  
• 2 cups chopped red pepper
  
• 1 cup chopped onion
  
• 1/4 cup half & half
  
• 1/2 teaspoon fresh chopped marjoram
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon ground black pepper
  
• 16 ounces BARILLA Bucatini Rigati
  
• 2 tablespoons finely chopped parsley
  
• 1/2 cup freshly grated Parmigiano cheese

1. HEAT oil in large skillet over medium-high heat. Add peppers and onion; sautÈ 4 to 6 minutes or until crisp-tender, stirring occasionally. Remove 1 cup of vegetables; puree with half and half in blender or food processor until creamy. Return to skillet with marjoram and seasoning; mix well.

2. COOK Bucatini Rigati according to package directions; drain and return to pot.

3. ADD sauce mixture to hot Bucatini Rigati; toss. Transfer to serving platter; sprinkle with cheese and parsley.

I thought it was good, Michael liked it but says he will tweak the recipe next time maybe adding more spice or peppers!

Source: Barilla

Servings/Yield: 4