Pasta with Roasted Red Pepper Sauce

I've recently stumbled upon the Pioneer Woman's website, and I'm totally hooked. She has great photos, and her writing has so much character. Ree (Pioneer Woman) loves pasta, and the second I saw this one on her blog, I added it to my list of things to make. Peppers in China are actually quite inexpensive, so I thought this would be perfect to make while I'm here, as peppers can be pricey in America.

We really enjoyed this roasted red pepper sauce. Though I do love a good basic tomato sauce, it can sometimes be a little acidic for me. The red peppers offered a welcome change, and were slightly sweet with smoky roasted goodness. The only suggestion I have if you make this is to not be afraid to add salt (it really needs the salt!!!), and maybe more garlic. The original recipe called for two cloves, but I think three would be better. More garlic is always better! I also didn't have the pine nuts (they're so expensive..gah!), but would be curious to try it out. Apparently it does add a strong flavor, so if you're not sure if you'd like it, maybe leave it out, or only add a little bit. 

Pasta with Roasted Red Pepper Sauce

Adapted from The Pioneer Woman Cooks

Ingredients

3 whole red bell peppers

2 tablespoons pine nuts (optional)

2 tablespoons olive oil

1/2 a whole medium onion, finely diced

3 cloves garlic, minced

1/2 cup heavy cream

1/2 pound to 1 pound pasta: Orecchiette, Penne, Fusilli, etc.

Flat leaf parsley, finely minced

Parmesan, shaved or grated

Directions

First, roast the red peppers. You can do this a number of ways: either on the grill, in the oven (450°F for 30 minutes..be sure to keep an eye on them, and turn every 10 minutes or so),  broiler, or directly on the stove top burner. I opted for the burner. Regardless of how you roast them, be sure you keep an eye on them, and make sure they get good and black. Once roasted, place them in a Ziploc bag to allow to sweat, for 15 minutes (a little longer if you can). Peel the charred skins from the peppers, them remove the membranes and seeds; set aside. 

If adding pine nuts, lightly toast in a skillet over medium-low heat for about five minutes minutes; set aside.

Puree the peppers and 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 cream and stir to combine. Taste and add more salt, if necessary. Add half of cooked pasta, and continue to add until desired pasta to sauce ratio is achieved.

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