Pasta with Peppers and Tomatoes in a Cream Sauce

I mentioned in a previous post that we had an abundance of peppers from the CSA that we needed to use up - we did get some great ideas, but then Scott (who gets the same CSA as us) said that he tried the "recipe" from the newsletter. It wasn't really a recipe, it just said to try sauteing the peppers with sungold tomatoes in olive oil with a little sage, adding cream, and tossing with pasta and parmesan or gorganzola. Sounded good to us! As most probably can tell by now, give me a pasta in a cream sauce, and I'm just as happy as can be :) Plus, this was ridiculously easy. We made this twice, the 2nd time didn't have the tomatoes and I didn't think it was lacking anything. This was SO good - we both loved it!

This isn't really a recipe, but more of an idea, so these measurements are approximations.

Adapted from Driftless Organics Newsletter

1 cup chopped sweet peppers (we used mini sweet peppers, or bell peppers, or larger sweet peppers)
1/2 cup halved sungold tomatoes (optional)
1 tablespoon olive oil
1/4 cup cream
1 tablespoon chopped sage
1+ cup parmesan cheese
Salt & Pepper
1/2 lb pasta (I prefer the cavatappi)

Bring a pot of water to a boil, and add pasta. Try to time this so that you are putting the pasta in the water at the same time you start cooking the peppers.

Meanwhile, heat oil in a medium skillet, add peppers and cook for a few minutes. Add tomatoes and sage and saute a few more minutes. Add the cream and stir to combine. Season with salt and pepper.

Drain pasta, return to pot. Add cream and pepper mixture, and toss to combine. Add cheese and stir to create a creamy sauce. Serve immediately.