Sunday, June 28, 2009

Roasted Red Pepper Pasta

Yay, I'm back online! I apologize for the great lack of posts, but my internet has been down for way too long and I FINALLY have it all sorted out and back up and running again...hip-hip-horray! I'll try to back track and see if there's anything new and delicious I've made in the past few months, so we'll start with this one. It is (again, I know, I know) a Pioneer Woman masterpiece (I can't help it...her stuff is awesome, but I do have to add that my husband has decided he needs to hire her as one of his chefs when he becomes uber rich...but in the mean time I've had to put a limit on PW recipes - 1 a week - our hearts can't handle too much more than that!). So on to the recipes.

I love roasted esophagus doesn't always love me for eating them (peppers give me crazy heart burn), but my taste buds rejoice. And of course you can't go wrong with cream, so naturally when I saw this recipe I knew I'd love it (the PW hasn't failed me yet!). I was right. I made it for my hubby for Father's Day 'cause I knew he'd like it too...and oh did he! This pasta has the yumminess of a cream sauce, but the tang and lightness of a red sauce. The only complaint I had was I didn't have orecchiette pasta on hand so I used a fusilli-type pasta which we both agreed was a little too heavy for the sauce...a little too much pasta that is. So next time I will most definitely hunt down some orecchiette. This sauce would even be great drizzled on fish or chicken or something. Try's super yummy!

  • 3 red bell peppers
  • 2 Tbsp 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 lb pasta (orecchiette, penne, fusilli, etc.)
Roast red peppers*. Whether its under the broiler or on the grill, you should blacken them for about ten minutes, then remove them and set them on a plate for a few minutes. Next, place them in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then remove seeds & stems. Set aside.

Lightly toast pine nuts in a skillet over medium-low heat for about five minutes. Keep them moving by jiggling the pan now and then. Set aside.

In a blender or food processor purée the 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 purée and stir together. Add plenty of salt. Just cook the mixture over medium to medium-low heat while the pasta cooks, stirring occasionally to make sure it doesn't burn.

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.

*Click here if you'd like step-by-step photographic instructions

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