- 1 pkg. penne pasta, cooked
- 1 1/2 C. smoked ham (or regular ham), cubed
- 1 chipotle pepper, minced
- 2 Tbsp. adobo sauce (from can of chipotle peppers)
- 1 onion, chopped
- 1 1/2 Tbsp. minced garlic
- 1/2 C. basil, chopped
- 1 1/4 tsp. smokey mesquite seasoning
- 2 red bell peppers
- 2 C. mozzarella cheese
- olive oil
Preheat oven to 400Â°. Cut red bell peppers in half and remove seeds. Lightly coat with olive oil and place on a foil lined baking sheet. Cook peppers until they are blackened, about 40 minutes. Remove from oven and place in a resealable ziplock bag. Seal and let steam until cool enough to handle.
Heat 1 Tbsp. olive oil over medium high heat and add onions. Cook until translucent then add garlic, mesquite seasoning, chipotle pepper, and adobo sauce. Cook about 30 seconds and remove from heat.
Cook your pasta according to package directions if you have not already done so.
Remove peppers from bag and peel off skin, roughly chop.
To a food processor, add onion mix, bell peppers, and about 2 Tbsp. olive oil. Puree until smooth.
In a large bowl combine all ingredients and mix well. Serve with extra basil or parmesan cheese on top if desired.