I thought you all would enjoy this. We made it up for dinner tonight.
Ziti with Roasted Red Pepper Garlic Sauce
1/2 pound ziti or other tubular pasta, uncooked
1 large portobello mushroom, halved and sliced 1/4 inch thick
3 tablespoons balsamic vinegar plus 2 tablespoons water
1 cup fatfree sour cream or plain yogurt or ricotta cheese
2 cloves (at least) garlic, crushed
1 sweet red bell pepper
salt/pepper to taste, optional
"Saute" the mushroom slices in the vinegar/water mixture until the liquid is
evaporated and the mushrooms are quite wilted and decreased in size, at least
Meanwhile, preheat the broiler and bring a large pot of water to
a boil. Split the pepper in half lengthwise, deseed, and place on
a baking sheet skin side up. Roast the pepper until the skin is
charred, checking frequently after the first 3 minutes. When the
pepper is charred, remove from the oven and place the halves in
a closed brown paper bag for 10 minutes or so. When the water
boils, add the pasta. When the pepper is cool, peel and cut into
1/2 inch strips.
In a blender, place the sour cream or yogurt or ricotta, the garlic,
the pepper strips, and the salt/pepper if using. Puree.
When the pasta is al dente, drain, and place it back in the pot.
Top with mushroom and sauce and stir to coat.