Dolcelatte & Red Bell Pepper Fusilli

This must be one of tastiest pasta sauces we ever made. The kitchen is still smelling good right this minute. The flavour that balsamic vinegar gives to this sauce is just incomparable. It even looks aesthetically good as we used nice fresh large red bell pepper, an extra sweet pointed red pepper and a beautiful red onion. Dolcelatte is an Italian blue-veined soft cheese with a wonderful sweet taste and goes very well with the balsamic vinegar aroma. This sauce is very easy to prepare, so you have to give this a go...

You will need...
(Serves 4)

• 400g fusilli
• 1 large red bell pepper, sliced
• 1 medium extra sweet red pointed pepper, sliced
• 1 medium red onion, very thinly sliced
• 150g Dolcelatte, cut into cubes
• 2-3 tablespoons balsamic vinegar
• 150ml single cream
• 1 teaspoon dried tarragon
• 2 tablespoons olive oil
• Ground black pepper, to taste
• Grated Parmesan, to serve [optional]

How to...

1. Fry the onion in the olive oil until soft.
2. Add the peppers, tarragon, black pepper and cook until the peppers are soft but not soggy.
3. When peppers are cooked, add the balsamic vinegar and stir well. Simmer for a few minutes.
4. Add the cream and stir well to amalgamate it in the pepper and onion mixture. Lower the heat.
5. Stir in the Dolcelatte and stir slowly until the cheese is partially melted. Turn off the heat.
6. Carefully stir the sauce into the cooked fusilli [or other pasta shapes of your preference] and serve with or without the grated parmesan cheese.

Enjoy!!
R&A