In college I was sort of obsessed with this one roasted red pepper and smoked gouda soup. They only served it at one of the obscure “cafe”-style dining facilities on campus (confusingly called The Spa because of local history and not due to any imminent massages). I made it a habit to go through The Spa every couple of days in search of this soup. It was my Moby Dick, my elusive prize, a fattening and mouthwatering anticipation that rarely landed. But on those cold Saratoga days, when the stars aligned and the soup flowed free and hearty (well, free with an asterisk, as is everything in college, as in you’ve already paid for it…times 7), and I trudged through the snow to yet another rehearsal at the faraway theater building with a small bowl tucked into my overflowing bag, this soup was everything.

There’s no shying away from the fat content of this recipe. We have butter, heavy cream, and cheese, all in healthy quantities. And by healthy I mean delicious. This is food that tastes goooood. So serve with a salad, go on a long bike ride later, and quit dwelling on it. And maybe only make it when you have a huge CSA haul of green peppers and you’re not sure you’ve ever even bought a green one before (sorry, greenies, I just love the red ones too much).

What this sauce has in taste it lacks in beauty. I mean, have you ever even heard of a roasted green pepper recipe? Roasted reds, yes, in soups, pasta sauces, condiments, you name it. But a quick google search for “roasted green pepper pasta sauce” is fairly lackluster, both in recipe quantity and the beauty factor of those that do appear. Forgive the pallid sheen, the light gray (could that count as green?) countenance, the, dare I say, mucus-y apparition in front of you.

I implore you to give the greenies a chance! It’s not their fault that red peppers are so dang sexy and make such good soup. Even if the green peppers don’t do it for you, hopefully the smoked gouda changes your mind. And I promise you don’t have to be learning Chekhov lines in the student center at 2 am for the roasted pepper and smoked gouda combo to win you over. This version is perky and summery, quick and delicious. Try it and see!  

one year ago: caramelized fennel with dill and goat cheese (swoon) and a hop down memory lane of all the delicious things I ate last summer

Roasted Green Pepper and Smoked Gouda Pasta

adapted from The Pioneer Woman 

3 green peppers
pasta, about half a box
4 T butter, divided
1 small red onion, diced (or a normal yellow one)
3 cloves garlic, minced
1 t white wine vinegar
¾ t sugar
¾ cup – 1 cup veggie broth
2-4 T heavy cream
3 T fresh parsley, chopped
½ c smoked gouda, thin slices or grated
s&p

To roast peppers: turn burner to a medium flame. Place one pepper directly on the flame. Cook for about 5 minutes, rotating frequently, until pepper skin is black and puckery and pepper itself is soft and starting to implode. Repeat for remaining peppers. Wrap individually in foil and and set aside for about 10 minutes, or until cool. Use your fingers to easily rub off skins. It’s fine to leave a bit still attached, it just adds depth of flavor! Cut into big strips and set aside.

Meanwhile, make pasta according to package directions. Drain and set aside.

Heat a saute pan over medium heat and add 2 T butter. When melted and shimmery, add onion and garlic and cook for about 3-4 minutes, or until onion just begins to change color.  Add roasted pepper strips and cook for another 3-4 minutes.

Transfer onion/pepper mixture to a food processor and process until just blended.

Heat the remaining 2 T butter in the same saute pan. Add pulverized onion/pepper mixture, white wine vinegar, sugar, s&p, and veggie broth. Start with ¾ c broth and add more if you want a thinner sauce (remember it will thicken just a bit when you add cream later.) Stir. Cook until warmed through, about 2 minutes. Add heavy cream and stir to combine. I used 2 T and found it plenty creamy but feel free to keep dolling it out. Yum. Taste and adjust seasoning if necessary.

Add pasta, smoked gouda, and parsley into pepper sauce and stir until cheese melts and pasta is coated evenly. Serve with extra cheese and parsley.