For roasted red-pepper cream
2 1/2 tbsp RawSpiceBar's Blackening Seasoning
3 cups heavy (40 percent) cream
8 oz jar roasted red peppers, drained
1/3 cup grated Parmesan cheese
2 1/2 tablespoons chicken base
2 cloves garlic, minced
Salt & pepper, to taste
1/2 pound dry linguine or 3/4 pound fresh
2 teaspoons olive oil
Shredded Parmesan cheese & parsley, to serve
To prepare roasted red-pepper cream: Combine cream, half-and-half, roasted peppers, cheese, chicken base, 1/2 RawSpiceBar's Blackening Seasoning, salt and garlic in blender; process until smooth. Set aside.
Cook linguine according to package directions; drain and set aside.
In a very large skillet, add roasted red-pepper cream and cook about 5 minutes, until sauce is slightly reduced and thickened. Add cooked linguine and 1/2 RawSpiceBar's Blackening Seasoning; toss well. Top each serving with shredded Parmesan and parsley. Serve & enjoy!