Roasted Tomato, Cayenne & Red Pepper Goat Cheese Alfredo


1 whole red bell pepper
10 sweet cocktail tomatoes or 3 roma tomatoes
1 fresh cayenne pepper
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup fat free half & half
4 oz. goat cheese
2/3 cup grated parigiano reggiano cheese
1/2 lb. pasta, cooked to al dente
1 tsp. basil
1/2 tsp. parsley
salt & pepper, to taste


Preheat oven to 500 degrees. Slice red pepper, tomatoes and cut a small slit in the cayenne pepper. Place everything on baking sheet and bake 10-15 minutes until peppers are charred and tomatoes are juicy. (Keep an eye on the cayenne pepper, you may need to remove it early) Remove from oven and cover with foil 10 minutes.

In the mean time, saute onions and garlic in olive oil 5 minutes or until tender. Pour in half & half, goat cheese, basil and parsley. Stir to melt goat cheese into sauce and keep warm over low heat.

Uncover peppers and tomatoes, peel off skin and remove stem and seeds. Chop cayenne, red pepper and tomatoes into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat.

Toss in cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, salt & pepper, if desired.