PASTA WITH ROASTED RED PEPPER SAUCE

I love pasta and tomato sauce is my favorite; however, when I saw this red pepper sauce recipe I knew I had to try it. I absolutely loved it! The kids, not so much but I think it was the pine nuts. The pine nuts' flavor is strong and I think next time I will try it without or half the amount just so the kids can enjoy it too.

I didn't have parsley on hand but I sprinkled some of the left over pine nuts on top with the Parmesan...what a great pasta sauce!

Pasta with Roasted Red Pepper Sauce
Adapted from Ree Drummond

3 whole Red Bell Peppers
2 Tablespoons Pine Nuts (optional)
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
2 cloves Garlic, Minced
1/2 cups Heavy Cream
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
1/2 pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli

Turn on the oven to 400 degrees. Place clean peppers on baking sheet. Roast, turning occasionally until the skins are charred and the peppers collapse.

Once the skins are blackened place them in a Ziploc bag to allow to sweat, for about 10 minutes. Peel the charred skins from the peppers...

and then remove seeds and 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, and then stir together.

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

PRINTABLE RECIPE