GRILLED SWEET ONION AND PEPPER PASTA

2 Vidalia onions
2 red bell peppers
1/2 pound spinach fettuccine, uncooked
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon dried red chile peppers
1/2 cup dry white wine
1/2 cup chicken stock
3/4 cup heavy (whipping) cream
1/3 cup chopped fresh Italian parsley

Cut onions and bell peppers into quarters; barbecue or roast until well-charred. Place peppers in a paper bag until cooled; remove core, seeds and skin. Slice onions and peppers into strips; set aside.

Cook fettuccine according to package directions.

Meanwhile, in a large skillet, heat oil. Saute garlic and chile peppers until fragrant.

Stir in wine, chicken stock and cream. Bring to a boil; reduce heat and simmer 2 to 3 minutes.

Stir parsley, onions, and peppers into sauce; toss with cooked, drained fettuccine.

Makes 4 servings
Source: Vidalia Onion Committee