- 1/4 cup butter, unsalted
- 1 medium onion, diced
- 1 red pepper, seeded and diced
- 1 cup cream
- 1 clove of garlic, crushed
- 1/2 cup Parmesan cheese, finely grated
- 1/2 cup Romano cheese, finely grated
- 1/2 cup goat cheese
- 1 1/2 teaspoon Jack's Blend Rubarama
- 1 pound fettuccine, cooked al dente
- Fresh basil
Melt butter in a medium pan over medium-low heat. Add in onion and red pepper and cook over low heat until onions are translucent. Add garlic and purée with an immersion blender and then stir in cream. Simmer for 5 minutes, stirring often. Whisk in cheeses and Rubarama while over low heat. Whisk until smooth. Add more cream if necessary. Toss with al dente fettuccine, garnish with sliced red peppers and fresh basil leaves.