Tuesday, April 14, 2009

Pasta with Roasted Red Pepper Sauce

The Pioneer Woman constantly astounds me with all her excellent recipes. I honestly don't think she's capable of make something mediocre, and it's all simple. As in simply incredible! This is a must try ASAP! The Bryce-man loved it and even the squirt gave it thumbs up...as any two year old is capable of doing. But the pictures are brought to you buy PW, by the time I thought to snap a picture this pasta was looong gone!

Pasta with Roasted Red Pepper Sauce

3 red bell peppers
2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.

Roast red peppers, (I placed them in a pre-heated broiler and flipped them every couple minutes to get all the sides nice and black) then place in a Ziploc bag to allow to sweat. (While peppers are "sweating" you can toast the nuts as shown below) Peel the charred skins from the peppers, then removed seeds. Set aside.

Lightly toast pine nuts in a skillet. Set aside.

Puree peppers with pine nuts. Set aside.

Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.

Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together.

Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

Give thanks for Italy.

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