I love pasta recipes. This recipe with the cream cheese, red peppers and all the wonderful spices are so good. You can't stop at one helping you go back for more, at least my husband does every time I make this. I have been making this recipe for years and have revised it from the original recipe put out by Kraft. Optional: If you want to add chopped up chicken to this recipe it is also good.
philadelphia cream cheese
heavy cream or milk
(small) roasted red peppers, well drained and chopped
fresh basil leaves
grated parmesan cheese
salt and pepper to taste
1Cook penne pasta and drain, set aside.
2Place red peppers from jar without juice, chopped, cream cheese, milk, basil and Parmesan cheese in a blender. Blend until smooth; set aside.
3Drain pasta and while pasta is still hot put back on the stove and add your cheese mixture and stir until mixture is warm. You may want to put the stove on low until the mixture is combined and warm.
4Add salt and pepper to taste. When you serve this sprinkle a small amount of parmesan cheese on top.
5I doubled the ingredients in this recipe from the original because we always go back for more servings. It is better served warm. It also makes a lot of sauce.