MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Rigatoni w/Gypsy Peppers & Feta Cheese   
    Categories: Pasta, Cheese, Vegetables, Chilies, Wine   
         Yield: 5 Servings   
      
         2 tb Extra virgin olive oil   
         1 lg Onion; coarse sliced   
         2 cl Garlic; peeled   
         4    Red Gypsy peppers; seeded,   
              - sliced   
              +=OR=+   
         3    Red bell peppers; seeded,   
              - sliced   
         1    Fresh red jalapeno; seeded,   
              - chopped   
              +=OR=+   
       1/2 ts Red chile flakes   
              Kosher salt & ground pepper   
         1 lb Rigatoni pasta or penne   
              - rigate   
       1/4 c  Dry white or red wine   
       1/4 c  Half-and-half   
       1/3 c  Crumbled feta cheese   
              Chopped fresh parsley   
      
     To speed things along, get the water boiling and the   
     onions and garlic cooking while you seed and slice the   
     peppers.   
      
     Bring a large pot of salted water to boil for the pasta.   
      
     Heat olive oil in a large skillet over medium heat. Add   
     the onions and whole garlic cloves and saute until onions   
     are browned and very tender, about 12 minutes, stirring   
     occasionally.   
      
     Add the Gypsy and jalapeno peppers. Season with salt and   
     pepper, cover and reduce heat to medium-low. Cook until   
     the peppers are very tender, 10 minutes, stirring once or   
     twice.   
      
     Start cooking the pasta according to package directions   
     right before the peppers are done. Save 1/2 cup of the   
     cooking water when draining.   
      
     Add the wine to the vegetables and deglaze the pan. Bring   
     to a simmer and cook for 2 minutes to reduce slightly.   
     Stir in the half-and-half and feta cheese, and cook over   
     low for about 1 minute. Add half of the reserved   
     pasta-cooking water.   
      
     Puree the sauce in a blender or food processor until just   
     slightly chunky. Season to taste with salt and pepper,   
     then stir into the pasta with the remaining pasta cooking   
     water. Serve immediately garnished with the parsley.   
      
     Serves 4-6   
      
     URL: http://sfgate.com   
      
     MM Format by Dave Drum - 22 October 2009   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... The supreme irony of life is that hardly anyone gets out of it alive - RAH   
      
   --- BBBS/Li6 v4.10 Dada-1   
    * Origin: Prism bbs (1:261/38)