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Add the onions and olive oil to a sauté pan and sauté on medium-low heat for 5 minutes.
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While the onions are cooking, put a large pot of salted water on to boil for the pasta.
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Add the garlic to the onions and continue cooking for 5 – 7 more minutes until the garlic starts to become golden.
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Continue to check the onions and cook until soft then add the white wine.
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Cook until wine is reduced and syrupy.
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Add half and half or milk to the onions.
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When the half and half/milk is hot add the cheese, peppers, salt and pepper and cook until the cheese is melted.
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Add half of the sauce to a food processor, blender or use an immersion blender to puree.
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Add back the pureed portion to the pan and simmer until hot and pasta is ready.
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While the sauce is simmering, cook the pasta according to the package directions.
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Spoon the sauce over the drained pasta.
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Top with fresh cilantro.