Spinach Pasta With Red Pepper Sauce

Ingredients

6 bell peppers
10 ml olive oil
9 gr butter
1 onion
1 garlic clove
350 ml chicken broth
1 gr basil
120 ml cream
60 gr spinach pasta

Instructions

Broil peppers until charred on all sides. Place in closed paper bag and let stand 10 minutes. Remove skin, seeds and membranes and chop. Heat oil and butter and saute onion and garlic until tender. Add peppers and broth and simmer, uncovered, for 15 minutes. Transfer to blender container and puree. Season with salt and pepper, then add basil and cream. Heat gently, but do not boil. Pour over pasta. NOTE: When the budget allows, stir cooked shrimp or crabmeat into red pepper sauce.