CHEESY ROASTED RED PEPPER AND CORNED BEEF PENNE

KITCHEN TOOLS NEEDED

Large skillet
Large pot with lid
Medium pot
Cheese grater
Large mixing bowl
Electric hand mixer or food processor

INGREDIENTS

4 cloves of garlic, chopped.
1 medium onion, chopped.
40 Cherry/Grape Tomatoes, sliced in half.
2 roasted red peppers, chopped. Click HERE for roasted red peppers recipe or use them raw.
400g can corn beef, sliced. (It will most likely break apart, which is fine)
450g mozzarella cheese, grated.
473ml heavy cream.
4 cups Penne pasta, cooked and drained.
1 Tbsp. fresh Thyme, chopped.
1 Tsp. red pepper flakes.
½ Tbsp. salt.
Olive oil.

DIRECTIONS

1. Heat ½ tbsp. olive oil in a pan on medium heat and cook garlic for 5 minutes, then add chopped onion and cook and an additional 5 minutes.
2. Add tomatoes and stir. Cover the pan with a lid, if you have one, and cook on medium heat for 5 minutes, stirring every minute. START BOILING THE WATER FOR THE PASTA AFTER YOU HAVE ADDED THE TOMATOES. Once done, remove from the pan, put it all into a large mixing bowl and blend together with a hand mixer or put it in a food processor and blend it that way. Set aside.
3. Heat the cream in a medium sized pot on Low-Medium heat for about 3 minutes, and then add the cheese, Thyme and red pepper flakes. Stir continuously until combined and melted. Add the tomato mixture and stir until combined. ADD PASTA TO THE WATER ONCE IT IS BOILING AND COOK AS PER PACKAGE INSTRUCTIONS.
4. While cheese sauce is melting, heat 1tsp of oil in the pan you used to make the tomato mixture and cook the corned beef for 5 minutes on medium heat, stirring occasionally. The corned beef will most likely turn into a thick paste. That’s what we want.
5. Add corned beef, salt and roasted red pepper to the cheese sauce and stir until combined. Add to the pot of cooked Penne. Remove from heat. Stir. Let sit for about 10 minutes until sauce is very creamy and awesome! Eat!