6 whole red peppers2 tbs evoo1 large onion, diced4 garlic cloves, minced2 cups heavy cream1.5 cup parmigiana Romano cheese10 oz goat cheese2 tbs fresh basil, chopped1 tsp crushed red peppersalt and pepper24 oz linguine pasta, cooked to package instructions, drained(Note: I use quinoa pasta for me and regular pasta for my guests)
Begin by roasting your red peppers either over a gas stove, on the grill, or in the oven which is what I did. Set peppers aside as they are cooling and begin to saute onion and garlic in evoo over med-high heat in a heavy pot; cook until translucent. Place onion and garlic mixture with about 1/4 cup of cream in the food processor.
Once peppers have cooled, core and peel, peel and roughly chop peppers. Add them to onion mixture in food processor. Blend until desired constancy. I prefer mine to be on the chunkier side. Add contents from food processor back to heavy pot. Add in milk, then cheese, and then seasonings. Be sure temperature is not too hot so you do not scorch the sauce. Pour finished sauce over drained pasta and carefully mix. Makes 6 large servings.
Additions: We added shrimp sauteed in a little evoo with salt and pepper on top of our pasta.