Pasta with Piquillo Peppers and Mascarpone

Ingredients

• 23 pounds
• 58 ounces
• weight Boiled Pasta
• 2 cups Water From Boiled Pasta (reserved)
• 1 whole Shallot Or Spring Onion
• 1-78 ounces
• weight Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 7 ounces
• weight Tomato Sauce
• 3 whole Piquillo Peppers
• 3-58 ounces
• weight Mascarpone
• 1-78 ounces
• weight Cubed Serrano Ham
• Chives
• Chopped
• To Taste
• 1-78 ounces
• weight Grated Parmesan

Instructions

1. Boil the pasta according to package directions.
2. Reserve some of the pasta water.
3. Peel and chop the spring onion or the shallot.
4. In a pot, simmer it with olive oil.
5. Add a little bit of the water from the boiled pasta.
6. Sprinkle some salt and pepper and let it cook for 5 minutes more.
7. Add the tomato sauce, and let it cook another 2 more minutes.
8. Cut the piquillo peppers in thin strips.
9. In a bowl, mix the mascarpone, the piquillo strips, the serrano ham and the chives if youre using any.
10. Stir together the tomato sauce and the pasta.
11. Continue cooking for another 4 minutes.
12. And add the grated parmesan into the mascarpone mixture.
13. Mix both mixtures, the tomato and pasta together with the mascarpone.
14. Perfect for a weeknight dinner or for a weekend lunch, if you dont want to spend hours cooking.
15. Serve with a green salad as a side dish.