PENNE WITH BELL PEPPERS, MUSHROOMS AND CHEESE RECIPE

Penne with Bell Peppers, Mushrooms and Cheese Recipe image

Provided by HeatherS

Number Of Ingredients 16

2 bell peppers, any color
2 tbsp olive oil
2 cloves garlic, crushed
1 cup chopped mushrooms
1/2 cup sliced onions
1 green onion, chopped
2/3 cup chicken stock
2 tbsp dry white wine
1 1/2 cups whipping (35%) cream
1 tsp minced anchovies
1 cup grated provolone cheese
1/2 cup grated Parmesan cheese
1 lb penne
1/4 cup butter
1/2 cup toasted pine nuts
2 oz arugula, washed and chopped

Steps:

1. Broil peppers in oven for 15 minutes or until charred, turning often. Cool. Peel skins, remove stem and seeds and cut into strips; set aside. In a skillet heat oil over medium-high heat. Cook garlic, mushrooms, onions and green onion until golden brown, stirring frequently. Stir in chicken stock and white wine; cook until slightly reduced, about 2 minutes. Stir in cream and anchovies; cook until slightly thickened, about 5 minutes. Stir in cheeses; blend well. In a blender or food processor, puree sauce. Strain sauce over skillet and put over low heat to keep warm. In large pot of boiling salted water cook penne 8 to 10 minutes or until al dente; drain. Stir butter into sauce until it melts. Toss pasta with sauce, pepper strips, pine nuts and arugula. Serve immediately.