Pasta with Roasted Pepper & Cream Sauce

This one is definitely a favorite!  And hey, who doesn't like fun little seashell noodles?!
Time: About 30-40 min.
Enjoy!


Ingredients: 
1 pound uncooked seashell pasta
2 teaspoons extra-virgin olive oil
1/2 cup finely chopped onion
1 (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped
2 teaspoons balsamic vinegar 
1 cup half-and-half
1 tablespoon tomato paste
1/8 teaspoon ground red pepper 
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided 
Thinly sliced fresh basil (optional)


Directions:
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in a large skillet over medium heat. Add onion, and cook 8 minutes or until tender, stirring frequently. Add bell peppers; cook 2 minutes or until thoroughly heated. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates. Remove from heat; cool 5 minutes.

Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan; cook over low heat until warm. Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper.

Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls; top each serving with about 1 1/2 tablespoons cheese. Garnish with basil, if desired.